Smoked Corned Beef on the Pit Barrel Cooker
Here is a very easy way to add a whole new level of flavor when cooking a Corned Beef. If you have never tasted one that has been smoked you don't know what you are missing.
Corned Beef (mine was around 4 pounds and a flat cut.)
Ground Black Pepper
Remove the Corned Beef from the package and rinse well with cold water. Place it in a container of water and put in your refrigerator for at least half an hour, or as long as overnight.
Remove from water and apply a light coating of Ground Black Pepper. Place one hook in Corned Beef and hang in your Pit Barrel Cooker until it reaches an internal temperature of 160 degrees. Feel free to add a chunks or chips of your favorite smoking wood to add additional smokey flavor.
Once it reaches temperature remove and wrap tightly in foil. Remember to add around half a cup of Beer, Stock or Water before wrapping. Place back on rack in Pit Barrel Cooker and continue cooking until internal temperature reaches 200-203 degrees.
Allow to rest covered for 20-60 minutes before slicing.
Slice against the grain and enjoy!
Watch the video below to see the whole process, step by step.