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I like boiled corned beef but, let's face it, too much of it can be boring. And since I have been eating a lot of corned beef lately due to the sales on it leading into St. Patrick's Day, this year I decided to switch gears and smoke a four pound corned beef using a maple syrup rub with some other ingredients which you can see in the recipe below. The result was much better than I expected to the extent that I plan to primarily smoke my corned beef rather than boil it in the future.Recipe:4 lbs corned beef3 Tbs maple syrup1/4 cup extra virgin olive oil1 Tbs smoked paprika2 Tbs ground peppercorn (or spice packet in the corned beef bag)1 Tbs garlic powder1 Tbs spicy Montreal steak seasoning (or Cayenne pepper or red pepper flakes)Smoke on indirect heat for at least 2 hours or longer to reach 180 degrees internal temperature.