Smoked Corned Beef

We ran out of corned beef for sandwiches, and are still in the mood for this springtime treat. I wanted to change it up a bit though, so decided I would give it try on my smoker. I chose a brisket cut over the round cut, which is made for smoking and slow cooking to break down the connective tissues. It will slice nicely for sandwiches as leftovers.

I am busy outside in the garden and barn this time of year. Putting something on to slow cook in the smoker and checking on it here and there is an easy way to have dinner cook while you get your spring time chores done. When the evenings turn chilly in the spring, coming in from the cold to a warm meal just ready to serve is very welcome.

For this version I decided not to add any sweetness. I am using juniper berries in the rub, as this ingredient is part of the traditional corned beef brining. Plus, how often do you really get to use juniper berries in a recipe?

Gather together all the ingredients and let’s get smokin’!

Smoked Corned Beef

Course Main Course
Cuisine BBQ
Servings 6 servings


  • Pellet or Electric Smoker
  • Or BBQ Grill set up for indirect heat
  • Mortar and Pestal


  • 2-3 pound Corned Beef Brisket
  • 2 tbsp Whole Grain Dijon Mustard
  • 1 tbsp Whole Juniper Berries
  • 1 tbsp Whole Peppercorns
  • 1 large Onion, cut into 1/8 pieces
  • 1 pint Dark Beer (Porter or Guiness)


  • Assemble all ingredients.
  • Preheat smoker to 275 degrees.
  • Trim excess fat off corned beef.
  • In a mortar and pestal, grind the whole juniper berries into almost a paste like consistency. Add peppercorns and continue to grind.
  • Mix whole grain mustard into the ground spices.
  • Coat corned beef with mustard and spice paste on both sides.
  • Place on smoker grate, and smoke for 3 hours with the lid closed. If using a regular BBQ grill, use an indirect heat method and place the meat on the side without flames or coals.
  • After 3 hours, place the corned beef in a shallow aluminum pan, add beer and surround with onion. The beer will help draw the excess salt out fo the corned beef and bring in complimentary flavors.
  • Cover the pan with heavy duty aluminum foil and put the corned beef back in the smoker for another 3 hours.
  • Remove from the smoker and rest for 15-30 minutes before slicing.
  • Carve against the grain and serve.
Keyword BBQ, Corned Beef, Smoked

Notes: During the last three hours of cooking you can also cook a head of cabbage in the smoker. Refer to recipe for this option.

Smoked Cabbage with Siracha

There is a lovely person in my life who loves Siracha. Her love of siracha inspired me to try smoked cabbage with a little kick.

You can definitely add more siracha than I did here to ratchet it up even further. The smokey, buttery, garlic flavors are punctuated with some lively heat.


1 Head of Green Cabbage
4 - 6 Tablespoons of Butter, sliced into cubes while cold
1 Tablespoon Soy Sauce or Tamari
1 Tablespoon Worchestershire Sauce
3 Garlic cloves, minced
1/4 Cup Marsala Wine
1 - 3 Tablespoons of Siracha, to taste plus more for serving


  1. Heat a smoker to 275-300 degrees.
  2. Core your cabbage with a sharp knife, being careful not to cut through the cabbage. Make a little well in the center. Reserve the core.
  3. Using a 18 inch length of aluminum foil, roll it up like tube and then shape it into a ring. This will help the cabbage balance while you prep it and on the grill
  4. Take another 18 inch lenght of aluminum foil, or one that will wrap the entire head of cabbage. Place the cabbage in the center and bring the foil up about 1/2 way. Initially, you will not wrap the whole head to allow the smoke to flavor the cabbage, and the extra juices to collect in the foil. Balance the wrapped cabbage on the foil ring.
  5. Fill the center well with cubed butter.
  6. Add garlic cloves and follow with the remaining ingredients.
  7. Insert reserved core to pack ingredients in.
  8. Place on smoker and smoke for 1.5 hours. Then close the foil to wrap the entire head and cook for another 1.5 to 2 hours.
  9. Remove from smoker and rest for 15 minutes.
  10. Slice cabbage and serve with reserved juices poured over and additional siracha on the side for those who love it.