The Australian people love it

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Prep:15 mins

Cook:4 hrs 30 mins

Soak and Marinate Time:10 hrs

Total:14 hrs 45 mins

Servings:4 to 6 servings

Yield:3 pounds corned beef

Want to give your corned beef a little extra kick? Use your smoker!

A simple spice rub followed by some time in the smoker produces a flavor that is similar to pastrami or Montreal smoked meat. People will debate exactly what to call it, but regardless of the name, this recipe will make some of the best sandwiches you’ve ever had.

What Corned Beef to Buy

Look for a corned beef brisket that is square in shape and is of a consistent thickness so it will smoke evenly. For store-bought corned beef, the flat cut is leaner than the point cut; make sure it’s not previously cooked.

The Best Spices and Wood for Smoked Corned Beef

The spices are easy to find in the grocery store, and you probably already have most of them in your spice rack. Use a mild wood for smoking, such as apple, cherry, or grape.

How Long to Smoke the Corned Beef?

Start prepping your corned beef the day before by soaking it to remove some of the excess salt and then rubbing it with spices. Let it marinate overnight. Once in the smoker the next day, it will take about 4 1/2 hours to smoke a 3-pound corned beef over low heat.

Ways to Use Smoked Corned Beef

How to use your smoked corned beef? Let me count the ways!

• You can use the smoked corned beef in sandwiches or wraps.
• It makes a great alternative to bacon on a hamburger or cheeseburger.
• Go simple and serve it with mustard on rye or pumpernickel, savoring every bite.
• Put it into a Reuben sandwich with Swiss cheese, sauerkraut, and Russian dressing on rye.
• You can also use it in the morning alongside eggs and breakfast potatoes or in a hash or omelet.

Ingredients

• 1 (3-pound) store-bought or homemade corned beef brisket
• 2 tablespoons black peppercorns
• 1/2 tablespoon coriander seeds
• 1/2 tablespoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 teaspoon garlic powder