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Loanding
A homemade dry rub of coriander, mustard seed, fennel, and paprika really brings out the flavor in this smoked corned beef brisket.
Ingredients
- ground coriander: 3 Tbsp
- ½ tablespoons fennel seeds: 1 piece
- brown sugar: 1 Tbsp
- ground paprika: 1 Tbsp
- garlic powder: 2 tsp
- onion powder: 2 tsp
- ½ teaspoons mustard seed: 1 piece
- corned beef brisket: 1 piece (4 pound)
- cherry wood chips:
Metric Conversion
Stages of cooking
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Combine coriander, fennel seeds, brown sugar, paprika, garlic powder, onion powder, and mustard seed in a small bowl.
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Place brisket in a glass baking dish and rub spice mixture all over. Cover with plastic wrap and place in the refrigerator for 2 to 3 days.
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Soak wood chips in water for at least 1 hour.
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Preheat a smoker to 240 degrees F (116 degrees C) according to manufacturer's instructions. Maintain temperature for 15 to 20 minutes.
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Drain wood chips and place on coals. Place a water pan on the smoker and add water to the depth of the fill line. Place brisket on the lower cooking grate and cover with the smoker lid. Smoke for 2 hours.
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Pull brisket from the smoker and wrap tightly in foil. Return to the smoker until an instant-read thermometer inserted into the thickest part registers at least 190 to 200 degrees F (88 to 93 degrees C), about 3 hours.
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Remove brisket from the smoker and let rest for 40 minutes. Slice corned beef against the grain.
