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Smoked Corned Beef Sandwiches with Coleslaw

4

365 min

Smoked Corned Beef Sandwiches with Coleslaw

Smoked Corned Beef Sandwiches with Coleslaw Photo 1

Time

365 min

Serving

8 persons

Calories

617

Rating

4.00★ (1)

Cuisine

Author: Victoria Buriak
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!

Ingredients

  • wood chips:
  • ground black pepper: 0.5 cup
  • ground paprika: 1 Tbsp
  • garlic powder: 1 Tbsp
  • corned beef brisket with spice packet: 1 piece (3 pound)
  • mayonnaise: 1 cup
  • white sugar: 0.25 cup
  • medium lemon: 1 piece (juiced)
  • white vinegar: 2 Tbsp
  • ground black pepper: 2 Tbsp
  • salt: 1 Tbsp
  • medium head red cabbage: 1 piece
  • medium head green cabbage: 1 piece
  • hamburger buns: 8 piece (1.5 ounce)

Metric Conversion

Stages of cooking

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  1. Soak wood chips in water for at least 1 hour.
    Smoked Corned Beef Sandwiches with Coleslaw Photo 2
  2. Preheat a smoker to 225 degrees F (107 degrees C) according to manufacturer's instructions. Maintain temperature for 15 to 20 minutes.
    Smoked Corned Beef Sandwiches with Coleslaw Photo 3
  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.
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  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.
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  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.
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  6. While the brisket is cooking, prepare coleslaw. Combine mayonnaise, sugar, lemon juice, vinegar, pepper, and salt in a medium bowl; whisk until smooth.
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  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.
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  8. Remove brisket from the smoker and let rest for 40 minutes. Slice corned beef against the grain.
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  9. Pile beef and coleslaw atop the hamburger buns.
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