Rinse the corned beef thoroughly under cold water to remove surface brine, then pat dry with paper towels. Do not discard the spice packet—you'll use it.
Toast the mustard seeds, coriander seeds, peppercorns, and cloves in a dry skillet over medium heat for 1 minute until fragrant. Crush them coarsely and mix with brown sugar, paprika, and ginger to form a dry rub.
Generously coat the corned beef on all sides with the rub, pressing it into the meat. Let it sit uncovered at room temperature for 20 minutes.
Set your smoker to 225°F and add oak and hickory wood. Place the corned beef fat-side up directly on the grate. Add the onion and garlic to the water pan along with the original spice packet.
Smoke for 4 to 4.5 hours, maintaining steady 225°F. Check the internal temperature after 4 hours using a meat thermometer inserted into the thickest part.
Pull the corned beef when it reaches 203°F internal temperature. The meat should probe tender like butter with no resistance.
Wrap the smoked corned beef tightly in foil and rest for 15 minutes on a cutting board. This allows the juices to redistribute.
Slice against the grain into ¼-inch thick slices. Serve warm with mustard and rye bread, or use for smoked corned beef sandwiches.
Don't Skip the Rinse
Most corned beef comes brined in a heavy salt bath. Rinsing removes excess surface salt so your rub and smoke can actually penetrate the meat. A quick rinse under cold water takes 2 minutes and makes a huge difference in the final flavor balance.
FAQ
Can you smoke a corned beef brisket instead of boiling it?
Absolutely. Smoking corned beef produces a pastrami-like result that's deeper and more complex than boiled corned beef. The smoke and low heat tenderize the meat while the rub builds a flavorful crust. It's the best way to prepare corned beef at home.