My BigMouth Blog | A Blog by Jason Glover

Smoked Corned Beef Sandwiches with Coleslaw - Dads That Cook

By Jason Glover

Yields8 Servings
Prep Time10 minsCook Time6 hrsTotal Time6 hrs 10 mins

Tools
 Small bowl
 Medium bowl
 Large bowl
 Plastic wrap
 Whisk
CORNED BEEF
 3 lbs corned beef brisket
 ½ cup black pepper
 1 tbsp paprika
 1 tbsp garlic powder
 1 packet pickling spice
COLESLAW
 1 cup mayonnaise
 1 tbsp salt
 2 tbsp black pepper
 2 tbsp white vinegar
 ¼ cup sugar
 1 lemon, juiced
 1 red cabbage
 1 green cabbage
FOR THE SANDWICHES
 Burger buns
 Your favorite sauces/mustards for serving
 Sauerkraut (optional)

PREPARE THE CORNED BEEF
1

Combine the black pepper, paprika, garlic powder, and pickling spice in a small bowl and mix well.

2

Generously sprinkle the spice mixture over both sides of the corned beef brisket.

3

Smoke the corned beef brisket at about 225°F for 4-6 hours.

MAKE THE COLESLAW
4

Combine the mayonnaise, salt, pepper, white vinegar, sugar, and lemon juice in a medium bowl and whisk until smooth.

5

Cut each cabbage into quarters and remove the core.

6

Thinly slice the cabbage quarters and add to a large bowl.

7

Pour the dressing over the sliced cabbage and mix well with hands.

8

Cover with plastic wrap and refrigerate until ready to serve.

ASSEMBLE THE SANDWICHES
9

Thinly slice the smoked corned beef and pile it atop the burger buns.

10

Finish the sandwiches with your favorite condiments and toppings. (Sriracha aoli, stone ground mustard, regular yellow mustard, and sauerkraut are all great options!)

11

Serve the coleslaw on the side or try it on top of your sandwich. The choice is yours!

 

Ingredients

Tools
 Small bowl
 Medium bowl
 Large bowl
 Plastic wrap
 Whisk
CORNED BEEF
 3 lbs corned beef brisket
 ½ cup black pepper
 1 tbsp paprika
 1 tbsp garlic powder
 1 packet pickling spice
COLESLAW
 1 cup mayonnaise
 1 tbsp salt
 2 tbsp black pepper
 2 tbsp white vinegar
 ¼ cup sugar
 1 lemon, juiced
 1 red cabbage
 1 green cabbage
FOR THE SANDWICHES
 Burger buns
 Your favorite sauces/mustards for serving
 Sauerkraut (optional)

Directions

PREPARE THE CORNED BEEF
1

Combine the black pepper, paprika, garlic powder, and pickling spice in a small bowl and mix well.

2

Generously sprinkle the spice mixture over both sides of the corned beef brisket.

3

Smoke the corned beef brisket at about 225°F for 4-6 hours.

MAKE THE COLESLAW
4

Combine the mayonnaise, salt, pepper, white vinegar, sugar, and lemon juice in a medium bowl and whisk until smooth.

5

Cut each cabbage into quarters and remove the core.

6

Thinly slice the cabbage quarters and add to a large bowl.

7

Pour the dressing over the sliced cabbage and mix well with hands.

8

Cover with plastic wrap and refrigerate until ready to serve.

ASSEMBLE THE SANDWICHES
9

Thinly slice the smoked corned beef and pile it atop the burger buns.

10

Finish the sandwiches with your favorite condiments and toppings. (Sriracha aoli, stone ground mustard, regular yellow mustard, and sauerkraut are all great options!)

11

Serve the coleslaw on the side or try it on top of your sandwich. The choice is yours!

Smoked Corned Beef Sandwiches with Coleslaw

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