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