Smoked Corned Beef with Potatoes and Onions
by Masterbuilt
Ingredients
- 1 corned beef brisket (3 to 4 pounds), with spice packet
- 1 (7 1/2-ounce) can Coca Cola
- 6 cloves garlic, divided
- 4 tablespoons pickling spices, divided
- 5 bay leaves
- 1 1/2 pounds tiny golden potatoes
- 1 large onion, coarsely chopped
- 2 tablespoons extra virgin olive oil
- 2 teaspoons sea salt
Directions
- Discard liquid in brisket bag. Place brisket in a deep 12-inch square disposable aluminum foil pan. Pour Coca Cola over and add spice packet. (If spice packet is missing increase pickling spice to 6 tablespoons.)
- Add 2 garlic cloves and 1 tablespoon of pickling spices. Cover with aluminum foil and refrigerate, turning once, for 3 hours.
- Fill water pan and add bay leaves, remaining 4 garlic cloves and remaining 3 tablespoons pickling spice. Preheat smoker to 250°F.
- Wash potatoes well and place potatoes, with skins on, and onion in a disposable aluminum foil pan. Drizzle with olive oil and sprinkle with sea salt.
- Cover with aluminum foil. Place on top rack of smoker and smoke for the last hour of smoking brisket.
- Place brisket pan, covered with foil, on middle rack of smoker. Reduce smoker temperature to 225°F. Smoke for 4 1/2 to 5 hours or until internal temperature reaches 160°F.
- Remove brisket and unwrap foil. Return brisket to smoker and cook for an additional 30 minutes.
- Remove brisket and potatoes and onions from smoker. Slice brisket and serve with potatoes and onions.
