Smoked Corned Beef With Apple & Whiskey Glaze

Directions

Directions for the rub

If possible, purchase whole black peppercorns and whole coriander seeds and grind them in a coffee grinder until they are coarsely ground. This will give the rub a fuller flavor. If pre-ground spices are all that is available, they will work very well too. Mix all spices in a bowl and set aside.

Directions for the glaze

Add all ingredients for the glaze to a pot and bring to a simmer. Allow the glaze to simmer for 30–45 minutes, stirring the pot to avoid any burning. This should reduce and thicken by about half. Add an additional tablespoon of whisky to the glaze and let it cool.

Directions for the corned beef

• Desalinate the corned beef by placing the corned beef in a gallon sized Ziplock Bag, or a plastic container and cover with approximately 2 quarts of cold water. Place this into the fridge for 12–24 hours. This will help remove excess salt from the corned beef. If desired, this step can be skipped, but the desalination process will help provide a richer, less salty end product.
• Remove the corned beef from the water and dry with paper towel. Apply the rub to both sides of the corned beef.
• Fire-up the smoker of your choice to 225 degrees. You can use any wood for this recipe, but we prefer apple, cherry, hickory, or a blend of these woods.
• When your smoker is up to temp, place the rubbed corned beef fat-side-up into the smoker. As always, monitor the temperature of the smoker to make sure that it is holding at 225 degrees.
• After 2 hours of cooking, using a brush, apply the glaze to the corned beef. Repeat this once-an-hour until the corned beef reaches an internal temperature of 160 degrees.
• Once the corned beef has reached an internal temperature of 160 degrees, remove it from the smoker, apply another layer of glaze to the top and bottom and wrap it in aluminum foil or pink butcher’s paper. 
• Return the wrapped corned beef to the smoker and bring the temp in the smoker up to a range of 250–275 degrees. Cook at this temperature until the internal temp of the corned beef is 190–203 degrees.
• When the corned beef has reached temp, remove it from the smoker, apply one last coating of the glaze, and let it rest for 30 minutes while wrapped in foil before slicing.
• To properly serve this for maximum tenderness, slice 1/8” thick slices against the grain. Serve immediately