SMOKED CORNED BEEF
- 1 tablespoon brown sugar
- 1 teaspoons freshly ground black pepper
- 1 teaspoons ground mustard
- 2 teaspoons coriander
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 3 pounds corned beef brisket
- Wood smoking chips
1. Preheat oven to 275°. Rinse brisket under cold water to remove excess brine, then pat dry with paper towels.
2. In a small bowl, combine seasonings and rub all over brisket. Place wood chips in bottom of a roasting pan and add just enough water to come up about 1”, without completely covering the chips. Place brisket on rack in roasting pan.
3. Smoke brisket in oven for 2 hours. Cover with foil and continue cooking for 1 more hour or until internal temperature reaches 185°.
Recipe by: Delish
What Part Of The Cow Does Corned Beef Come From?
Corned beef is usually made from the brisket cut(see image below). In England and Ireland it’s also sometimes made from the silverside cut (a UK/Irish cut located under the rump, equivalent to part of the US “round”).
Both brisket and silverside are tough cuts requiring either long, slow cooking, or pickling in brine, or both — hence their use in corned beef.
Tips by: European Cuisines