Smoked Corned Beef
Corned beef is a traditional Irish dish served with cabbage on St. Patrick’s Day. But this Smoked Corned Beef recipe combines classic corned beef flavor with savory seasoning and wood-fired smoke for a taste sensation you can enjoy any time of the year.
Basically, corned beef is beef brisket that has been cured in brine. Overall a tougher meat, the point cut is the thicker end of the brisket. It is typically fattier, more tender and juicier than the flat cut when it’s smoked. Prepackaged in brine, uncooked corned beef brisket is available at the supermarket all year round.
- 1 corned beef brisket point, 3 to 5 pounds
- 3 tablespoons ground black pepper
- 2 tablespoons garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground coriander seeds
- 1/2 teaspoon ground mustard seeds
- 1 cup water
- 1 cup beef stock
- handful oak, pecan or hickory wood chunks