It always surprises me when someone has a full-time job, plus kids, yet they still find time to cook good food. You find these people in unexpected places!


Set aside a few days to complete this recipe, with the culmination of a 10-12 hour smoker session at the end.


Pot with lid

Large platter


Wood chips (post oak or cherry)


Corned beef - store-bought or homemade

Water to cover meat for soaking and rinsing off

Rub ingredients:

2 Tbsp. whole peppercorns

2 Tbsp. ground pepper

1 Tbsp. whole coriander seeds

1 Tbsp. powdered coriander

1 Tbsp. brown sugar

1 Tbsp. paprika

2 tsp. garlic powder

½ tsp. whole yellow mustard seeds

½ tsp mustard powder


Put the corned beef into a pot and cover with water. Store in the refrigerator for at least 8 hours to desalinate.

Mix your rub.

Rinse beef.

While meat is still damp, apply the rub liberally, about 4 Tbsp per a square foot of meat.

Place in the fridge unwrapped for at least 2 days.

Fire up your smoker to 225°.

Smoke until the internal temperature is 193° - 203° (about 10-12 hours).

Slice thin, perpendicular to the grain.

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