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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