This is a pretty simple variation of the standard St. Patrick’s day meal. We bought an electric smoker last summer and we’ve been using it pretty regularly. When Curt was getting his corned beef ready for St Patrick’s day, he noticed that the package had an alternate method of cooking the meat. It was for cooking it in the smoker. He couldn’t pass up this new option.
- 1 package of corned beef
- Wood chips for your smoker
- BBQ beef rub (optional)
- 1/2 cup water
Heat your smoker to 275 F.
Prepare your corned beef by removing it from the package and rinsing with water. Pat the meat dry and then season with your favorite beef rub.
Add your favorite wood chips. We used a mix of Hickory and Mesquite. Smoke the corned beef fat side up until the internal temperature reaches 160 F. This should take about 2 1/2 hours to 3 hours.
Preheat your over to 350 F for the final step before you remove the corned beef from the smoker.
Remove the corned beef from the smoker and wrap in foil, adding 1/2 cup of water.
Place the foil wrapped corned beef in the oven. Cook until the internal temperature is 195 F, which should be about 45 minutes to 1 hour.