How to Prepare Delicious Slow Cook Smoked Corned Beef Brisket

Slow Cook Smoked Corned Beef Brisket. The night before cooking, wash off the corned beef and trim some of the fat off, but not all.. Unwrap the corned beef brisket and place it directly on the grill grate, fat side up. You can make Texas-style barbequed beef brisket in the slow cooker with a quick, homemade spice rub and sauce, thanks to this recipe..

That is why low and slow cooking is such a good choice for corned beef. How To Make The Best Smoked Corned Beef Not much beats Traeger corned beef, and this recipe for smoked corn beef brisket will top any other one. Way better than braised and boiled beef, we put a little twist that is flavorful, tender, juicy, and delicious. You can have Slow Cook Smoked Corned Beef Brisket using 5 ingredients and 7 steps. Here is how you cook it.

Ingredients of Slow Cook Smoked Corned Beef Brisket

1. Prepare 4 pound of Corned beef brisket.
2. It's 1 TBSP of brown sugar.
3. You need 1 TBSP of pepper.
4. You need 1 TBSP of salt.
5. You need 1 TSP of Cumin.

We take you through how to smoke a BBQ brisket, how long to smoke it for, and the best way to do it. I've skipped this step, and the end result is a salty nightmare that will have your guests drinking water by the gallons. I used this recipe with a slow cooker instead of a dutch oven. Essentially, yes: Corned beef and pastrami are both cured forms of beef brisket.

Slow Cook Smoked Corned Beef Brisket step by step

1. The night before cooking, wash off the corned beef and trim some of the fat off, but not all. Dry the meat, wrap it foil and place in the refrigerator. When you are ready for cooking remove meat from the fridge and let the meat get to room temp prior to cooking..
2. Soak wood chips, I prefer mesquite, for about 2 hours prior to the cook. Turn on the far left burner and get the grill temp to 220 to 250 degrees. Take the spices and mix together to create the rub. Make sure the meat is dry, then work the rub all over the meat..
3. Place the smoker box with wood chips on the burner that is turned on (replace the wood chips after about 2-3 hours with fresh ones). Now, you can either place the meat 3rd and 4th burners rack, which are off and place a pan under the grate to catch any of the drippings. I always place the meat in a pan, so I have the juice of the meat to use as a gravy or injection if needed.
4. Let smoke for 3 hours and then turn over the meat using tongs, a fork will puncture the meat.
5. Cook for another 2.5 - 3 hours depending on the size of the meat. Check the inside temp of the meat, it should be about 160 degrees..
6. Once the meat is done, remove it from the grill, wrap in foil for bout 45 minutes before slicing..
7. Cut the meat across the grain, using a roast slice with a granton edge (they are great).

The major difference between the two is the cooking method. Corned beef is boiled while pastrami is rubbed with ground coriander, black pepper, sugar, mustard and other spices before being smoked. I wanted to know how to make corned beef brisket. A few words about the brisket itself; Corned beef is a cut of meat that was cured or pickled in a brine with a large grained rock salt, otherwise known as "corns" of salt. After the brisket rests, remove it from the foil.