Fire up the smoker because this Smoked Corned Beef is salty, fatty, and downright irresistible! This mostly hands-off process will teach you how to cook corned beef in a smoker, leaving you with smoky and rich slices of beef that make for the best sandwiches.
Soak the corned beef
Soak the meat in water for at least 2 hours or overnight. Drain and change the water 3 or 4 times. Once it’s ready, remove the beef from the water and pat dry.
Apply the dry rub
Mix the black pepper, brown sugar, garlic powder, onion powder, and ground coriander together in a small bowl. Rub the mixture generously all over the corned beef.
Smoke the corned beef
Cook until the internal temperature reaches 160ºF.
Transfer the brisket to a pan filled with beef broth. Cover in foil and continue smoking until the internal temperature reaches 205ºF.
Rest, then slice
When fully cooked, take the beef off of the heat and let it rest for at least 15 mins. Slice and layer it into beefy sandwiches drizzled with honey mustard sauce. Enjoy!