Smoked Corned Beef with Irish Whiskey Sauce takes this traditional St. Patrick’s Day entree over the rainbow! Serve with sauteed cabbage & Irish Soda Bread.
1 4-5 pound corned beef brisket
2 Tablespoons of pickling spice in addition to what’s provided in the packet.
1 pound apple or cherry wood chips, soaked in water according to package directions
Heat smoker to 250 degrees according to manufacturer’s instructions. Add the soaked wood chips, spreading them evenly over the coals in the smoker.
If your corned beef brisket comes with a packet of spices, go ahead and spread the spices from the packet.
Then add the extra pickling spices on the top and press them into the meat.
Place a baking stone or cookie sheet on the rack in the smoker or grill to create indirect heat. I have a baking stone for my Big Green Egg. Then place the corned beef on a V-shaped rack on top of the baking stone or cookie sheet. This keeps the corned beef off the rack and allows the smoke to surround the entire cut of meat.
Smoke at 250 degrees for about 1.5 hours per pound of brisket.
When the corned beef brisket is done, remove it from the smoker and let it rest for about 10 minutes.
To serve, slice it thin and top with Irish Whiskey Sauce.
Because corned beef is cured in a brine solution, I find no need to add salt.
Keywords: smoked corned beef, Irish whiskey, St. Patrick's Day, corned beef, Irish whiskey sauce, smoked meats