How Do You Smoke Store Bought Corned Beef: An Easy Guide

Ever wondered how to transform a simple store-bought corned beef into an incredibly tender, smoky masterpiece? You’re in for a treat! While traditional corned beef is delicious boiled or braised, smoking it unlocks a whole new world of flavor and texture, turning it into something akin to a homemade pastrami. It’s surprisingly straightforward, and we’re here to guide you through every delicious step.

Why Smoke Corned Beef?

Smoking infuses the beef with an irresistible aroma and deep flavor that other cooking methods can’t match. The low and slow process breaks down tough fibers, making the meat incredibly tender and juicy. The result is a savory, smoky delight perfect for sandwiches, main dishes, or enjoying on its own.

What You’ll Need:

• Store-bought corned beef brisket (flat or point cut)
• Smoker (pellet, offset, electric, or charcoal)
• Wood chips or chunks (hickory, oak, cherry, pecan recommended)
• Sharp knife for trimming
• Quality rub (pastrami-style is great)
• Butcher paper or heavy-duty aluminum foil
• Instant-read meat thermometer
• Spritz bottle (optional)

Step 1: Choosing Your Corned Beef Wisely

Store-bought corned beef typically comes in two cuts:

• Flat Cut: Leaner, uniform, great for neat slices and deli-style sandwiches.
• Point Cut: Fattier, more marbled, incredibly tender and flavorful. Can be trickier to slice but offers a richer texture.

Either cut works beautifully for smoking, so pick based on your preference.

Step 2: The Critical Rinse & Prep

This is crucial! Store-bought corned beef is cured in a very salty brine. To avoid an overwhelmingly salty finished product, you must rinse it thoroughly.

1. Remove corned beef from packaging, discard brine.
2. Rinse under cold running water for 5-10 minutes, gently scrubbing.
3. Pat completely dry with paper towels. A dry surface helps rub adhere and promotes a fantastic bark.
4. (Optional) For a better bark, air-dry the beef in your refrigerator, uncovered, for a few hours or overnight.

Step 3: Seasoning for Success (The Pastrami Transformation)

While your corned beef may come with a spice packet, we often recommend ditching it for smoking, especially for that classic pastrami flavor.

• Homemade Rub: A traditional pastrami rub consists mainly of coarse ground black pepper and ground coriander (1:1 ratio), often with garlic powder and paprika.
• Application: Apply a generous, even layer of your chosen rub all over the rinsed and dried corned beef. Don’t be shy – this is where much of your smoked flavor comes from!

Step 4: Preparing Your Smoker

Get your smoker ready for a low-and-slow cook.

• Temperature: Aim for a consistent 225°F to 275°F (107°C to 135°C). Lower temperatures provide more smoke flavor and tenderness.
• Wood Choice: Fill your smoker with your favorite wood. Hickory, oak, cherry, apple, or pecan are excellent choices. Avoid overly strong woods like mesquite.

Step 5: The Smoking Journey Begins

Once your smoker is at temperature and producing clean smoke:

1. Place the seasoned corned beef directly on the grates, fat side up.
2. Close the lid and let the magic happen. Resist constantly opening the smoker.
3. Spritzing (Optional): After 2-3 hours, you can start spritzing every hour or so with water, apple cider vinegar, or beef broth to keep the surface moist and promote good bark.

The initial smoke phase typically lasts 3-5 hours, during which the beef absorbs smoky flavor and develops a beautiful reddish-brown “bark.”

Step 6: Battling the “Stall” with a Wrap

Around 150-160°F (65-71°C) internal temperature, you might hit the dreaded ‘stall’ where the temperature plateaus. This is normal!

• When to Wrap: Once your corned beef has developed a good bark (usually after 3-5 hours, or around 160°F internal), it’s time to wrap.
• How to Wrap: Tightly wrap the corned beef in butcher paper or heavy-duty aluminum foil. Butcher paper allows breathability for more bark; foil steams for faster cooking and moisture.
• Return to Smoker: Place the wrapped corned beef back into the smoker.

Wrapping helps push through the stall and tenderizes by braising the meat in its own juices.

Step 7: The Final Push & Resting Game

Continue smoking the wrapped corned beef until it reaches your desired tenderness.

• Target Internal Temperature: For incredibly tender, shreddable corned beef, aim for 195°F to 205°F (90°C to 96°C). Use your instant-read thermometer in the thickest part.
• The Rest: Remove from the smoker. Leave it wrapped and let it rest on your counter for at least 30 minutes, or ideally 1-2 hours. You can even place it in a cooler (without ice) to maintain warmth. This crucial step allows juices to redistribute, resulting in a more moist and flavorful final product. Don’t skip it!

Step 8: Slice and Savor

After resting, unwrap your magnificent smoked corned beef.

• Slicing: Always slice against the grain. This shortens muscle fibers, making each bite incredibly tender and easy to chew.
• Serve It Up: Enjoy warm, sliced thinly for sandwiches (hello, homemade Reuben!) or as a hearty main course with sides like cabbage, potatoes, or roasted vegetables.

Tips for a Perfectly Smoked Corned Beef

• Don’t Rush the Rinse: Seriously, this is key to avoiding an overly salty dish.
• Invest in a Good Thermometer: Temperature is your best friend for tender, safe meat.
• Pat Dry Thoroughly: A dry surface means better bark adhesion and flavor.
• Experiment with Wood: Find your favorite smoke profile.
• Trust the Rest: Patience truly pays off in juiciness and tenderness.

Frequently Asked Questions About Smoking Store-Bought Corned Beef

How long does it take to smoke store-bought corned beef?

Typically 6 to 9 hours, depending on size, smoker temperature, and if you wrap it. Always cook to temperature, not just time!

What’s the best wood for smoking corned beef?

Hickory, oak, cherry, apple, and pecan are excellent choices, offering robust yet balanced smoke flavors that pair well with beef.

Do I really need to rinse the corned beef?

Yes, absolutely! Store-bought corned beef is very salty. Rinsing thoroughly is essential for a balanced flavor.

Can I use the spice packet that comes with the corned beef?

While you can, many pitmasters discard it for a fresh, homemade pastrami-style rub (like black pepper and coriander). The packet is often designed for boiling and may not yield the best smoked results.

What internal temperature should smoked corned beef reach?

For maximum tenderness, aim for 195°F to 205°F (90°C to 96°C) in the thickest part of the meat.