Recipe courtesy of Cooking Channel
Total:
16 hr 25 min
Active:
5 min
Yield:
One 3- to 5-pound roast
Level:
Easy

Ingredients

  • One 3- to 5-pound Corned Beef/a brisket (store-bought or homemade), recipe follows
  • 2 tablespoons whole black peppercorns
  • 1 tablespoon coriander seeds
  • 1/2 teaspoon mustard seeds
  • 1 1/2 teaspoons light brown sugar
  • 2 cups (about 1/4 pound) wood chips (anything but mesquite)
  • Mustard and rye bread, for serving, optional
Corned Beef
  • 1 1/2 cups kosher salt
  • 1/2 cup packed light brown sugar
  • 20 juniper berries
  • 20 black peppercorns
  • 4 whole cloves
  • 4 sprigs fresh thyme
  • 3 bay leaves
  • One 10- to11-pound brisket, split into flat and point

Directions

Special equipment: a small smoker box

Set a rack on a rimmed baking sheet. Rinse the brisket well, discarding the brine. Refrigerate, uncovered, overnight until the brisket has formed an outer crust. Remove the brisket from the fridge and allow it to come to room temperature, about 1 hour. 

Combine the peppercorns, coriander and mustard seeds in a spice grinder and grind coarsely. Combine with the brown sugar and rub a thick coating into the top of the brisket. 

Meanwhile, preheat the oven to 250 degrees F. Line a roasting pan with several long pieces of aluminum foil, leaving significant overhang on all sides. 

Fill a small smoker box with wood chips and follow the manufacturer's instruction for lighting the chips. Once the box is billowing smoke, carefully put it in the center of the prepared pan using oven mitts or tongs. Place a roasting rack upside down over the smoker box so that there are a couple inches of clearance between the top of the smoker box and rack. 

Place the brisket, fat-side up, on the rack and close up the foil, leaving plenty of air circulating around the brisket. Place the pan in the oven and smoke until the brisket reaches an internal temperature of 150 degrees F, about 4 hours. At this point, the brisket can be cooled down, wrapped well and refrigerated overnight or frozen for up to 3 months, until ready to steam and serve. 

To steam: Preheat the oven to 300 degrees F. Set a roasting rack in a roasting pan. Pour 1 cup water in the pan and place the brisket, fat-side up, on the rack above the water. Cover tightly with foil and steam until the brisket reaches an internal temperature of 200 degrees F, about 3 hours. Let rest for 20 minutes, then slice thinly against the grain and serve with mustard on rye.

Corned Beef

Combine the salt, sugar, juniper berries, peppercorns, cloves, thyme and bay leaves with 1 gallon water in a large stockpot. Bring to a boil over high heat and stir until the salt and sugar are dissolved, about 3 minutes. Remove from the heat and allow to cool completely, about an hour.

Pour the brine over the brisket, weighting the brisket down with a heavy plate to ensure it's completely submerged. Cover, and transfer to the refrigerator to brine for 1 week.

Remove the brisket from the brine and discard the brine. Rinse the brisket well in cold water.

IDEAS YOU'LL LOVE

Pastrami Spice Blend

Recipe courtesy of Cooking Channel

Pastrami-Spiced Chicken

Recipe courtesy of Cooking Channel

Shiitake and Black Bean Ho Fun with Crisp Pastrami

Recipe courtesy of Ching-He Huang

Rocky Mountain Pastrami Burger

Recipe courtesy of Kelsey Nixon

The Ultima Pastrami Burger

Duck Pastrami, Pickled Red Onion, Mustard, Rye Toast

Recipe courtesy of Michael Symon

Leg of Lamb with Jalapeno-Pastrami Marinade

Recipe courtesy of Wayne Harley Brachman

Wolf Hash-Home Fries with Pastrami, Corned Beef, and Salami Tidbits

Recipe courtesy of Wayne Harley Brachman

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

UpRooted

7am | 6c

UpRooted

7:30am | 6:30c

UpRooted

8am | 7c

UpRooted

8:30am | 7:30c

UpRooted

9am | 8c

UpRooted

9:30am | 8:30c

Cheap Eats

10am | 9c

Cheap Eats

10:30am | 9:30c

Cheap Eats

11am | 10c

Cheap Eats

11:30am | 10:30c

Cheap Eats

12pm | 11c

Cheap Eats

12:30pm | 11:30c

Cheap Eats

1pm | 12c

Cheap Eats

1:30pm | 12:30c

Donut Showdown

2:30pm | 1:30c

Donut Showdown

3:30pm | 2:30c

Donut Showdown

4:30pm | 3:30c

Sugar Showdown

5:30pm | 4:30c

Cupcake Showdown

6:30pm | 5:30c
7pm | 6c
On Tonight
On Tonight
8pm | 7c
9pm | 8c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c
12am | 11c
1am | 12c

Cake Hunters

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c