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–+ servings
Sous Vide Corned Beef is perfectly tender and full of flavor. The salt-cured corned beef brisket is rubbed with pickling spice, and cooked low and slow in a water bath at 175°F degrees. This Irish staple is sure to be the star of your St. Patrick’s Day feast! Serve it with cabbage or make a warm, cheesy Reuben sandwich.
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Perfect Smoked Corned Beef Recipe

The next time you’re looking for something different to serve for dinner, try corned beef! In this post, we’re sharing some tips on how to cook corned beef, including the ideal internal temperature to achieve moist and delicious results.
Servings: 8
Author: Izzy

Ingredients

  • 1 raw corned beef about 3 to 5 pounds
  • water

Instructions

  • Preheat the smoker to 275°F. Set the high-temp alarm to 300°F and the low-temp alarm to 250°F. Monitor the smoker to ensure it stays within the desired range.
  • Rinse the corned beef and pat it dry with paper towels.
  • Insert the penetration probe into the corned beef and place it in the smoker. Set the high-temp alarm on the meat channel to 160°F.
  • When the alarm sounds, place the beef in a pan and add enough water to come 1/3 of the way up the side of the meat.
  • Wrap the pan tightly in foil, insert the probe through the foil into the meat, and reset the high-temp alarm for the meat to 203°F.
  • Cook the corned beef in the pan until the alarm sounds. Use an instant-read thermometer to confirm that the meat has reached 203°F throughout.
  • Remove the corned beef from the water pan and wrap it tightly in two layers of heavy-duty foil, and then wrap it in a few kitchen towels. Let the corned beef rest in a cooler for one to two hours.
  • Slice thinly and serve on bread or with your favorite sides!