With corned beef on sale and how easy it is to smoke, I’m all in on these at least once a week.
Smoking the corned beef is as simple as taking it out of the package, trimming any hard fat off, rinsing it off, patting it down with paper towels, covering it with coarse black pepper and smoking offset the coals with a pit temp between 225-275 until the internal temp reaches 160. Once reaching 160 internal double wrap in foil and place back on the pit until the internal temp hits 190. Save the juices in the bottom of the foil to use in the hash.
Then let it sit for an hour or so before you slice.
Finished smoking-
If you don’t have a good slicing knife with a dimpled blade I’ll say it’s a game changer for large cuts of meat. You get really nice even cuts, very thin, very easily.
I purchased this one for $19.99 and it’s been a great purchase to cut brisket.
Here it is in action-
Once your have your smoked corned beef brisket, slice up some onions, put some peanut or canola oil in a pan and sweat down your onions over medium heat til they just start to turn translucent.
While your onions are sweating down get a couple of potatoes, poke some holes in them and put them in the microwave for 4 minutes to soften them. Once softened use a rag to protect your hand or oven mitts and cut up the potatos into small flat pieces.
Once the onions are softened, put them in a bowl off to the side, add a little more oil to the pan and then put your potatos in. Season with onion powder and garlic powder. Cook, turning them over every so often to start to brown them. When they start to brown, add the onions back in with the potatos.
Next add your sliced up corned beef brisket along with a decent pour of the fat renderings from the foil pack when you smoked the corned beef brisket (not necessary but trust me it’s liquid gold).
Brown up the corned beef and you’re done-
Northeast BBQ 