A smoked corned beef brisket so tender and flavorful that you'll never prepare corned beef any other way! Paired with a quick and easy slaw... on the sandwich or on the side... it's your call! Finish the sandwiches with your favorite condiments and toppings. Sriracha aioli, stone-ground or regular yellow mustard, and sauerkraut are all great options!
Ingredients
- wood chips:
- ground black pepper: 0.5 cup
- ground paprika: 1 Tbsp
- garlic powder: 1 Tbsp
- corned beef brisket with spice packet: 1 piece (3 pound)
- mayonnaise: 1 cup
- white sugar: 0.25 cup
- medium lemon: 1 piece (juiced)
- white vinegar: 2 Tbsp
- ground black pepper: 2 Tbsp
- salt: 1 Tbsp
- medium head red cabbage: 1 piece
- medium head green cabbage: 1 piece
- hamburger buns: 8 piece (1.5 ounce)
Metric Conversion
Stages of cooking
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Soak wood chips in water for at least 1 hour.
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Preheat a smoker to 225 degrees F (107 degrees C) according to manufacturer's instructions. Maintain temperature for 15 to 20 minutes.
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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.
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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.
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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.
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While the brisket is cooking, prepare coleslaw. Combine mayonnaise, sugar, lemon juice, vinegar, pepper, and salt in a medium bowl; whisk until smooth.
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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.
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Remove brisket from the smoker and let rest for 40 minutes. Slice corned beef against the grain.
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Pile beef and coleslaw atop the hamburger buns.
