If you haven't tried Smoked Corned Beef Brisket, you're missing out! It's so much tastier than boiled corned beef, less salty, and easy to make!

Did you know corned beef comes in 2 cuts, a flat and a point? It's true! The flat is usually larger and leaner, while the point is marbled with fat and more tender...


Begin by rinsing the salt off of the brisket then soak in cold water for 2 hours or overnight.


Dry with paper towels then puncture with a sharp knife all over. Fill the holes with slivered garlic.


Preheat the smoker to 225F, choose super smoke if you have it.

Place seasoned corned beef directly on the grill, insert probe, and set the probe temp to 160F.


My 4.75 lb. brisket took 6 hours to get to 160F. on a cold, windy day.


Place the brisket in an aluminum pan and pour 1 bottle of dark Irish beer over it.



Cover with foil, reinsert probe and set to 200F. Increase smoker temp to 175F.

Mine took 1.5 hours to get to 200F.


Rest for 30 minutes, covered, then slice agains the grain...

Serve with smoke potatoes...

Or chipotle smoked Mac & cheese!