Smoked Corned Beef Brisket
Course: Grilling & BBQ, Main DishesCuisine: AmericanDifficulty: Easy
Servings
6
servingsPrep time
10
minutesCooking time
8
hoursCalories
300
kcalTotal Carbs
5
gramsNet carbs
2
gramsFat
48
gramsProtein
42
gramsI love smoked beef brisket. I love corned beef. So why not marry the two? This recipe was inspired by Jeff Phillips at smoking-meat.com. It is wonderful served fresh from the smoker, but also great if you want to chill it and run it through a meat slicer. Can you say “smoked Rueben sandwiches”?
Ingredients
3 lbs corned beef brisket (1.3kg)
2 TB olive oil
6 TB keto BBQ rub
Directions
- Remove brisket from package. If seasoning is in a packet, set aside. If seasoning is already on the brisket, scrape off and set aside. Pat the brisket dry with a paper towel.
- Drizzle olive oil on brisket and rub it into all sides until it is completely coated. This will help the BBQ rub to stick.
- Coat all sides of the brisket with keto BBQ rub. Apply or re-apply the pickling spice (optional).
- Place brisket in a smoker set to 240F (116C), using cherry wood to smoke. You will cook the brisket to an internal temperature of 190F (88C). This will take between 6 and 10 hours. A 2.75 lb brisket took me 8 hours.
- The brisket may hit a plateau or “stall” around 170F (77C). If this happens, wrap the brisket in aluminum foil.
- Brisket can be served immediately or can be held in foil for up to 3 hours, provided the internal temp does not drop below 140F (60C)
Recipe Video
Notes
- Nutritional info is approximate and is based on a serving size of roughly 1/2 lb (or 2 thick slices). Fat and protein may vary depending on the size of the fat cap on your brisket.
Hey, have you seen Chef Steps’ Smoked brisket for people without a smoker? I want to do this, but need to find a keto-fied brine. Do you have any info or ideas? Love your videos. Your currently 2nd in my list of tops…#1 is Mylittlehomestead.
I have not watched that video. I’ll try to remember to do so before I make my next brisket.
I noticed other smoking recipes requiring soaking the corned beef prior to smoking to get rid of the salt.
Was yours particularly salty?
We didn’t find it to be any saltier than normal.
I’m looking forward to trying this method! So far I’ve been soaking the corned beef overnight in water, and then smoking it with apple wood in a Weber rubbed with a 1:1 mix of allulose and black pepper.