This Smoked Corned Beef is seasoned with a simple BBQ dry rub and slow smoked until each slice is tender and melt-in-your-mouth. Pile it into sandwiches for St. Patrick’s Day and don’t forget the homemade honey mustard sauce for dipping!
Remove the corned beef from the packaging and discard the spice packet, if included. Soak the corned beef in water for at least 2 hours, or up to overnight, changing the water a few times. Remove the corned beef and pat dry with paper towels.
Preheat your smoker to 275-degrees.
Meanwhile, combine the spice rub ingredients in a small bowl. Whisk to combine, then coat the corned beef in the spices.
Place the corned beef on the smoker, fat side up, and cook for 2-3 hours, until the temperature reaches 160-degrees.
Pour the beef broth in the bottom of a disposable aluminum foil pan. Add the brisket to the pan, fat-side up. Cover the pan tightly with aluminum foil.
Continue to smoke for 2-3 hours, until the internal temperature reaches 205-degrees.
Remove the brisket and let it rest for 15-20 minutes.
Meanwhile, make the honey mustard sauce by stirring together honey, mustard, and greek yogurt.
Slice the corned beef against the grain into 1/4-inch- thick slices and serve with the honey mustard sauce. Enjoy!
Notes
The precise time it takes to smoke corned beef depends on the size, but allow for at least 6 hours. I use a meat thermometer and, after the first 5 or so hours, begin checking it every 30 to 40 minutes until the internal temperature reaches between 190ºF and 205ºF.