Smoked Corned Beef Recipe
Brisket is a good cut to make corned beef because it has a nice fat content. It’s also important to slice corned beef against the grain. So, you’ll need 750 g (1½ lb) raw corned beef brisket.
Preheat smoker to approximately 100°C (220°F).
Partially open damper and turn heat down a notch or two to 90°C (190°F).
Place raw meat on an oiled rack.
Smoke cook for 5 - 6 hours or until meat is cooked through. An instant meat thermometer should read 70°C (160°F). Cooking time will vary depending on weather and wind conditions. If you wish, smoke can be turned off after 4 hours or when desired smokiness is reached.
Slice very thinly across the grain.