Prep Time::10 mins
Cook Time:: 5 hrs
Additional Time::2 days 40 mins
Total Time::2 days 5 hrs 50 mins
Servings::10
Ingredients
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
Directions
Combine coriander, fennel seeds, brown sugar, paprika, garlic powder, onion powder, and mustard seed in a small bowl until spice mixture is well combined.
Place brisket in a glass baking dish and rub spice mixture all over meat. 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. Unwrap brisket and place on the lower cooking grate; cover with the smoker lid.
Cook in the preheated smoker 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 of brisket reads 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.