Smoked Corned Beef

Corned beef is not traditionally eaten in Ireland on Saint Patrick's Day, but my Irish grandmother always made it so I'm continuing the tradition.




3 lb corned beef brisket, wash and pat dry
1 smoker bag, Savu beef bag preferred

Preheat oven to 475 and position oven rack to lowest setting. Place brisket in smoker bag, fat side up. Seal bag by double folding opening and turn up corners. Place bag in roasting pan and put in oven. Bake 15 minutes, then lower temperature to 375 and cook 1 hour and 45 minutes, total cooking time of 2 hours.

Remove roasting pan from oven and let meat rest in pan up to one hour. Remove meat from bag and slice against grain. Serve warm with colcannon or steamed Brussels sprouts. Serves 6.

Chef's Note: The smoked flavor of this beef makes an excellent substitution for pastrami and a delicious Reuben Sandwich.