Smoked Corned Beef Sandwiches with Coleslaw

A smoked corned beef brisket so tender and flavorful that you’ll never prepare corned beef any other way! Paired with a quick and easy slaw… on the sandwich or on the side… it’s your call! Finish the sandwiches with your favorite condiments and toppings. Sriracha aioli, stone-ground or regular yellow mustard, and sauerkraut are all great options!



Step: 1

Soak wood chips in water for at least 1 hour.

Step: 2

Preheat a smoker to 225 degrees F (107 degrees C) according to manufacturer’s instructions. Maintain temperature for 15 to 20 minutes.

Step: 3

Combine pepper, paprika, and garlic powder in a bowl; add the spice packet from the brisket and mix well. Generously sprinkle the spice mixture over both sides of the brisket.

Step: 4

Drain wood chips and place on coals. Place a water pan on the smoker and add water to the depth of the fill line. Place brisket on the lower cooking grate and cover with the smoker lid.

Step: 5

Smoke brisket, maintaining the smoker’s internal temperature at 225 degrees F (107 degrees C) until an instant-read thermometer inserted into the thickest part registers at least 190 to 200 degrees F (88 to 93 degrees C), 4 to 6 hours.

Step: 6

While the brisket is cooking, prepare coleslaw. Combine mayonnaise, sugar, lemon juice, vinegar, pepper, and salt in a medium bowl; whisk until smooth.

Step: 7

Cut each cabbage into quarters and remove the core. Thinly slice cabbage quarters and transfer to a large bowl. Pour mayonnaise dressing over top and mix well with your hands. Cover with plastic wrap and refrigerate until ready to serve.

Step: 8

Remove brisket from the smoker and let rest for 40 minutes. Slice corned beef against the grain.

Step: 9

Pile beef and coleslaw atop the hamburger buns.


Per Serving: 617 calories; protein 22.1g; carbohydrates 50.5g; fat 38.5g; cholesterol 83.5mg; sodium 2130mg.

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