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Smoked Corned Beef Brisket

This delicious Smoked Corned Beef Brisket recipe comes from our friend Misty Banchero, Seattle Butcher’s Wife on Instagram. “There are so many ways to enjoy these!! Some people boil them, oven bake and more. I love smoking mine and making pastrami. I don’t chill it and slice it like deli meats. I love the classic deliciousness of brisket texture & smoke together.” Thank you, Misty!


Recipe from @SeattleButchersWife on Instagram
https://www.instagram.com/seattlebutcherswife/

INGREDIENTS

  • One packaged corned beef brisket
  • Salt & Pepper
  • Foil
  • Drip tray for juices

INSTRUCTIONS

  1. Remove from the bag and pat dry.
  2. Season the outside with salt & pepper — I go heavy on the pepper.
  3. Place a drip tray on the lower cooking grates
  4. Place your brisket on the second level cooking shelf and smoke at 250°F
  5. Once the internal temp hits 175°f (or had a nice crust!) you’ll want to wrap in foil
  6. Creat a foil “boat” around your brisket and pour the juices from your drip tray inside
  7. Wrap the foil up tightly around the brisket and place back on the smoker
  8. Remove from the grill when it hits 203-204°F internal
  9. Let it rest 2 hours
  10. Slice and enjoy!
145 Views | 0 Comments

Smoked Corned Beef Brisket

This delicious Smoked Corned Beef Brisket recipe comes from our friend Misty Banchero, Seattle Butcher’s Wife on Instagram. “There are so many ways to enjoy these!! Some people boil them, oven bake and more. I love smoking mine and making pastrami. I don’t chill it and slice it like deli meats. I love the classic deliciousness of brisket texture & smoke together.” Thank you, Misty!


Recipe from @SeattleButchersWife on Instagram
https://www.instagram.com/seattlebutcherswife/

INGREDIENTS

  • One packaged corned beef brisket
  • Salt & Pepper
  • Foil
  • Drip tray for juices

INSTRUCTIONS

  1. Remove from the bag and pat dry.
  2. Season the outside with salt & pepper — I go heavy on the pepper.
  3. Place a drip tray on the lower cooking grates
  4. Place your brisket on the second level cooking shelf and smoke at 250°F
  5. Once the internal temp hits 175°f (or had a nice crust!) you’ll want to wrap in foil
  6. Creat a foil “boat” around your brisket and pour the juices from your drip tray inside
  7. Wrap the foil up tightly around the brisket and place back on the smoker
  8. Remove from the grill when it hits 203-204°F internal
  9. Let it rest 2 hours
  10. Slice and enjoy!
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