Smoked Corned Beef Sandwiches with Coleslaw
Description
An easy homemade coleslaw adds fresh taste and crunch to tender and flavorful smoked corned beef sandwiches.
Ingredients
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wood chips
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1/2 cup ground black pepper
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1 tablespoon ground paprika
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1 tablespoon garlic powder
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1 (3 pound) corned beef brisket with spice packet
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1 cup mayonnaise
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1/4 cup white sugar
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1 medium lemon, juiced
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2 tablespoons white vinegar
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2 tablespoons ground black pepper
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1 tablespoon salt
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1 medium head red cabbage
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1 medium head green cabbage
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8 (1 1/2 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.