Ingredients:

  • 4–5 lbs Corned Beef Brisket (flat cut recommended)
  • ¼ cup Yellow Mustard
  • ¼ cup Black Peppercorns, coarsely ground
  • 2 Tbsp Coriander Seeds, coarsely ground
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Onion Powder
  • 1 Tbsp Smoked Paprika
  • Water (enough to cover, for soaking)

Instructions:

  1. Desalinate the Brisket: Soak the corned beef brisket in clean water for a minimum of 6 hours, and ideally 8 hours, changing the water every few hours, to draw out excess salt. Remove the brisket and pat it completely dry with paper towels. Discard any seasoning packet included with the meat.
  2. Prepare the Rub: Combine the coarsely ground black peppercorns, coriander seeds, garlic powder, onion powder, and smoked paprika in a small bowl. Mix thoroughly.
  3. Apply Binder and Rub: Slather the entire surface of the brisket with the ¼ cup of yellow mustard. Then, generously coat the brisket with the prepared spice rub, pressing the mixture firmly to ensure it adheres and creates a thick, uniform layer of bark.
  4. Preheat Smoker: Preheat your smoker to 225°F (107°C). Use hardwood pellets or chunks such as oak, hickory, or cherry.
  5. Smoke: Place the brisket directly on the smoker grates. Smoke at 225°F for 8 hours total, or until the internal temperature reaches 200–205°F (93–96°C). The bark will be dark and hard. Do not wrap the brisket during the smoking process.
  6. Rest and Slice: Remove the smoked corned beef from the smoker. Tent loosely with aluminum foil and allow it to rest for at least 30 minutes before slicing thinly against the grain.