Happy St. Patrick’s Day! Celebrate with a perfectly smoked corned beef
Are you even trying to celebrate St. Patrick’s Day if you are not eating corned beef? Traditionally, corned beef is boiled over time and served over cabbage, but as Grilled Jawn is all things Backyard BBQ and Grilling — let’s make a great smoked corned beef.
Actually, this is another easy cook that is sure to be a hit with everyone served! There are a few steps to follow, but a couple of key ones.
Smoked Corned Beef
- Corned Beef (Purchased from Grocery Store)
- BBQ Rub
- Take your store purchased Corned Beef and soak in water for at least two hours to remove some of the cut’s excess salt. (If you can soak for eight hours that’s even better.)
- Pat Corned Beef Dry — and season liberally with a BBQ Rub. (NOTE: Since corned beef is very salty, you want to select a rub with minimal salt. The best way to know how much salt is in your rub is by reading the ingredient list. The further the salt is from the beginning of the ingredients the less salt is contains.)
- Heat smoker to 250 degrees
- Smoke to Internal Temp of 160 and when it stalls wrap (just like brisket)
- Continue the cook until the corned beef reaches 200-205
- Rest for as long as possible — try to rest at least 45 min (again the more the merrier)
- Slice against the grain and serve [How to slice brisket]
This is a great way to celebrate St. Patrick’s Day with friends and family. Serve with a proper pint of Guinness with a short of Jameson Irish Whiskey (if you imbibe) and make this one memorable. Slainté!