Smoked Corned Beef Sandwiches with Coleslaw
An easy homemade coleslaw adds fresh taste and crunch to tender and flavorful smoked corned beef sandwiches.
Soak wood chips in water for at least 1 hour.
Preheat a smoker to 225 degrees F (107 degrees C) according to manufacturer’s instructions.
Maintain temperature for 15 to 20 minutes.
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.
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.
ArnoldGreg April 20, 2024
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