Ingredients
10
10 servings
- •3 tablespoons ground coriander
- •1 ½ tablespoons fennel seeds
- •1 tablespoon brown sugar
- •1 tablespoon ground paprika
- •2 teaspoons garlic powder
- •2 teaspoons onion powder
- •1 ½ teaspoons mustard seed
- •1 (4 pound) corned beef brisket
- •cherry wood chips
Instructions
- Combine coriander, fennel seeds, brown sugar, paprika, garlic powder, onion powder, and mustard seed in a small bowl.
- Place brisket in a glass baking dish and rub spice mixture all over. Cover with plastic wrap and place in the refrigerator for 2 to 3 days.
- Soak wood chips in water for at least 1 hour.
- Preheat a smoker to 240 degrees F (116 degrees C) according to manufacturer's instructions. Maintain temperature for 15 to 20 minutes.
- 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 for 2 hours.
- Pull brisket from the smoker and wrap tightly in foil. Return to the smoker until an instant-read thermometer inserted into the thickest part registers at least 190 to 200 degrees F (88 to 93 degrees C), about 3 hours.
- Remove brisket from the smoker and let rest for 40 minutes. Slice corned beef against the grain.
Nutritional Facts
Per 10 servings
- Calories: 228
- Carbohydrate: 5g
- Fat: 16g
- Fiber: 2g
- Protein: 16g
- Sugar: 2g
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