Smoked Corned Beef Brisket

Ingredients

• 3 tablespoons ground coriander
• 1.5 tablespoons fennel seeds
• 1 tablespoon brown sugar
• 1 tablespoon ground paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1.5 teaspoons mustard seed
• 1 , 4 pound
• cherry wood chips

Instructions

1. 1

   Combine coriander, fennel seeds, brown sugar, paprika, garlic powder, onion powder, and mustard seed in a small bowl until spice mixture is well combined.

2. 2

   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.

3. 3

   Soak wood chips in water for at least 1 hour.

4. 4

   Preheat a smoker to 240 degrees F (116 degrees C) according to manufacturer's instructions. Maintain temperature for 15 to 20 minutes.

5. 5

   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.

6. 6

   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.

7. 7

   Remove brisket from the smoker and let rest for 40 minutes. Slice corned beef against the grain.