You’ll never cook corned beef in another way after tasting this tender and delicious smoked brisket! You can choose to serve the sandwich or the side dish with it, along with a quick and simple slaw. Finish the sandwiches with your preferred dipping sauces and garnishes. Sauerkraut, stone-ground or standard yellow mustard, and Sriracha aioli are all excellent choices!
| Prep Time: | 10 mins |
| Cook Time: | 4 hrs |
| Additional Time: | 1 hr 55 mins |
| Total Time: | 6 hrs 5 mins |
| Servings: | 8 |
| Yield: | 8 sandwiches |
Ingredients
- wood chips
- ½ cup ground black pepper
- 1 tablespoon ground paprika
- 1 tablespoon garlic powder
- 1 (3 pound) corned beef brisket with spice packet
- 1 cup mayonnaise
- ¼ cup white sugar
- 1 medium lemon, juiced
- 2 tablespoons white vinegar
- 2 tablespoons ground black pepper
- 1 tablespoon salt
- 1 medium head red cabbage
- 1 medium head green cabbage
- 8 (1.5 ounce) hamburger buns
Instructions
- Soak wood chips in water for at least 1 hour.
- Preheat a smoker to 225 degrees F (107 degrees C) according to manufacturer’s instructions. Maintain temperature for 15 to 20 minutes.
- Combine pepper, paprika, and garlic powder in a bowl; add the spice packet from the brisket and mix well. Generously sprinkle the spice mixture over both sides of the brisket.
- Drain wood chips and place on coals. Place a water pan on the smoker and add water to the depth of the fill line. Place brisket on the lower cooking grate and cover with the smoker lid.
- Smoke brisket, maintaining the smoker’s internal temperature at 225 degrees F (107 degrees C) until an instant-read thermometer inserted into the thickest part registers at least 190 to 200 degrees F (88 to 93 degrees C), 4 to 6 hours.
- While the brisket is cooking, prepare coleslaw. Combine mayonnaise, sugar, lemon juice, vinegar, pepper, and salt in a medium bowl; whisk until smooth.
- Cut each cabbage into quarters and remove the core. Thinly slice cabbage quarters and transfer to a large bowl. Pour mayonnaise dressing over top and mix well with your hands. Cover with plastic wrap and refrigerate until ready to serve.
- Remove brisket from the smoker and let rest for 40 minutes. Slice corned beef against the grain.
- Pile beef and coleslaw atop the hamburger buns.
Nutrition Facts
| Calories | 617 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 84 mg |
| Dietary Fiber | 9 g |
| Protein | 22 g |
| Saturated Fat | 9 g |
| Sodium | 2130 mg |
| Sugars | 17 g |
| Fat | 39 g |
| Unsaturated Fat | 0 g |
Reviews
Used a 2.3 pound corned beef. We do not like spicy so reduced pepper to 1 Tablespoon but even that was too much. Next time will use 1 teaspoon. The brisket itself was delicious. Scraped off the seasoning to eat it.