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Smoked Corned Beef with Apple & Whiskey Glaze

a wooden table topped with plates of food on a plate


3-4 lb Sy Ginsberg's corned beef, raw

For the rub

2 tablespoons black peppercorns, coarsely ground

2 tablespoons coriander seeds, coarsely ground

1 tablespoon brown sugar

1 tablespoon paprika

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon mustard powder

For the glaze

2 cups apple cider

½ cup honey

¼ cups apple cider vinegar

2 tablespoons brown sugar

1/3rd cup whiskey

Directions for the glaze

  1. Add all ingredients for the glaze to a pot and bring to a simmer. Allow the glaze to simmer for 20 minutes, stirring the pot to avoid any burning. This should reduce and thicken by about half. Add an additional tablespoon of whisky to the glaze and let it cool.

Directions for the rub

  1. If possible, purchase whole black peppercorns and whole coriander seeds and grind them in a coffee grinder until they are coarsely ground. This will give the rub a fuller flavor. If pre-ground spices are all that is available, they will work very well to. Mix all spices in a bowl and set aside.

Directions for the Corned Beef

  1. Desalinate the corned beef. Place the corned beef in a pot, gallon sized Ziplock Bag, or a plastic container and cover with cold water. Place this into the fridge for at least 8 hours. This will help remove excess salt from the corned beef. If desired, this step can be skipped, but the desalination process will help provide a richer, less salty end product.
  2. Remove the corned beef from the water and dry with paper towel. Apply the rub to both sides of the corned beef.
  3. Fire-up the smoker of your choice to 225 degrees. You can use any wood for this recipe, but we prefer apple, cherry, hickory, or a blend of these woods.
  4. When your smoker is up to temp, place the rubbed corned beef into the smoker. As always, monitor the temperature of the smoker to make sure that it is holding at 225 degrees.
  5. After 1 hour of cooking, using a brush, apply the glaze to the corned beef. Repeat this once an hour until the corned beef reaches an internal temperature of 150 degrees.
  6. Once the corned beef has reached an internal temperature of 150 degrees, remove it from the smoker, apply another layer of glaze to the top and bottom, and wrap it in aluminum foil or pink butcher’s paper.
  7. Return the wrapped corned beef to the smoker and bring the temp in the smoker up to a range of 250-275 degrees. Cook at this temperature until the internal temp of the corned beef is 195 degrees.
  8. When the corned beef has reached temp, remove it from the smoker, apply one last coating of the glaze, and let it rest for 30 minutes while wrapped in foil before slicing.
  9. To properly serve this and maximize tenderness, slice 1/8” thick slices against the grain. Serve immediately.