Slow Cooker vs Smoked Corned Beef, Which is Better?

For St. Patrick's Day I decided to cook a couple of Corned Beefs, since they were on sale. Monica loves St. Patrick's Day, especially because she knows I will be cooking some Corned Beef. I love Corned Beef, so how can I not make it for St. Patrick's Day?

So I cooked one on my Smoker, and another one the more traditional way in the Slow Cooker. So which one came out better? Watch and find out what my family and I thought.

Ingredients:

2 five pound Corned Beefs

Course Black Pepper

2 twelve ounce beers

1 Onion, quartered

For the Smoked Corned Beef start by soaking it in some cold water in your fridge, as this will help remove some of the salt. When done dry off and apply some Black Pepper. Also seasoning with the spice packet that came with the Corned Beef.

Smoke at 275 degrees until the internal temperature reaches 200-205 degrees. Smoke with Hickory wood. If necessary you can spray your Corned Beef with some beer occasionally to help keep moist. Once temperature is reached remove and cover with foil for 10-15 minutes. Slice and enjoy!

For the Slow Cooker Corned Beef start by placing the quartered Onion on the bottom of the Slow Cooker. Place the Corned Beef on top and season with the spice packet that came with the Corned Beef. Pour the 2 beers into the Slow Cooker. Add some additional water if you feel it is necessary. Cook on low for 6-8 hours, or until internal temperature reaches 200-205 degrees. Once temperature is reached remove and cover with foil for 10-15 minutes. Slice and enjoy!

To watch me prepare both of these Corned Beefs step by step, simply watch my video below.