Want to take dinner to the next level? Inject a ton of sweet and smoky flavor into a brisket with this smoked corned beef recipe.

To cure, or “corn,” your own beef using my recipe, you need to get started 17 days in advance, allowing 10 days for brining (using a store-bought pickling spice and curing salt) and seven for ...

Over the course of days (or weeks), the corned beef absorbs that flavorful, salty brine, not dissimilar ... for 10 hours as we do in this smoked brisket recipe, or hit it with a quick braise ...

Pink curing salt develops flavor. The brisket can be made without it, but the result won’t be as intense.