Smoked corned beef

[thaldyron]

I smoked a 3 lb corned beef brisket. After soaking it in water over night, I rinsed and patted it dry. I rubbed spices on the meat and cooked it in the WSM at between 250-300 dome temps over apple and mesquite chips to an internal temperature of 175. All in all it took about 5 hours. The result was OK but there wasn't as much smoky flavor as I wanted and also only a little of the fat cap rendered off. Would cooking at a lower temperature (for example 200 or lower) fro more smoke time have helped? And perhaps I should have waited to pull the meat at a higher temperature (for example 185) in order for more fat to render off? Comments please.

[Aria]

I have tried various temperatures and prefer 250F. It's low and slow enough to allow the right amount of smoke exposure. You can go lower but don't go below 200F. As for pulling the meat at a higher temperature, an absolute yes. You have to cook brisket to a high enough temperature even if it's corned or it will be fatty and tough. Personally I cook it to 185-190F.

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