Smoked Corned Beef Sandwiches with Coleslaw

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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!

1
Prep Time:
10 mins
Cook Time:
4 hrs
Additional Time:
1 hrs 55 mins
Total Time:
6 hrs 5 mins
Servings:
8
Yield:
8 sandwiches

Ingredients

  • wood chips

  • ½ cup ground black pepper

  • 1 tablespoon ground paprika

  • 1 tablespoon garlic powder

  • 1 (3 pound) corned beef brisket with spice packet

Coleslaw:

  • 1 cup mayonnaise

  • ¼ cup white sugar

  • 1 medium lemon, juiced

  • 2 tablespoons white vinegar

  • 2 tablespoons ground black pepper

  • 1 tablespoon salt

  • 1 medium head red cabbage

  • 1 medium head green cabbage

  • 8 (1.5 ounce) hamburger buns

Directions

  1. Soak wood chips in water for at least 1 hour.

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

  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.

  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.

  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.

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

  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.

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

  9. Pile beef and coleslaw atop the hamburger buns.

Nutrition Facts (per serving)

617 Calories
39g Fat
51g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 617
% Daily Value *
Total Fat 39g 49%
Saturated Fat 9g 43%
Cholesterol 84mg 28%
Sodium 2130mg 93%
Total Carbohydrate 51g 18%
Dietary Fiber 9g 32%
Total Sugars 17g
Protein 22g
Vitamin C 113mg 567%
Calcium 205mg 16%
Iron 7mg 38%
Potassium 749mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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