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Smoked Corned Beef Brisket Recipe (Tender & Juicy)

Smoked Corned Beef Brisket

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Prep Time 3 hours 15 minutes
Cook Time 6 hours
Total Time 9 hours 15 minutes
Servings 6

Ingredients
  

  • 3-4 lbs Corned beef brisket Flat or point cut
  • 2 tbsp Yellow or Dijon mustard Used as a binder
  • 2 tbsp Pickling spice Coarsely cracked
  • 2 tbsp BBQ spice rub Low-sodium preferred
  • 1 cup Beef broth
  • 2 sprigs Fresh rosemary
  • 1 tbsp Fresh parsley Chopped for garnish

Instructions
 

  • Remove the corned beef brisket from its packaging and rinse it. Submerge the brisket in a large bowl of cold water and soak for 2 to 3 hours in the refrigerator, changing the water every hour to remove excess curing salt.
  • Preheat your smoker to 250°F, using hickory or cherry wood.
  • Remove the brisket from the water and pat it completely dry with paper towels.
  • Brush the entire surface of the brisket with mustard, then coat evenly with the pickling spice and BBQ rub.
  • Place the brisket directly on the smoker grates, fat side up. Smoke for 3 to 4 hours, or until the internal temperature reaches 160°F and a solid bark has formed.
  • Transfer the brisket to an aluminum foil pan. Pour the beef broth into the pan and add the fresh rosemary sprigs.
  • Cover the pan tightly with heavy-duty aluminum foil and return it to the smoker. Increase the smoker temperature to 275°F.
  • Continue cooking for another 2 to 3 hours, until a meat thermometer inserted into the thickest part reads between 200°F and 205°F and the meat feels tender.
  • Remove the pan from the smoker and let the brisket rest, still covered, for at least 30 to 45 minutes.
  • Transfer the brisket to a cutting board, slice against the grain, garnish with fresh parsley, and serve.