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Smoked Corned Beef with Creamy Mustard-Horseradish Sauce & Crispy Potatoes Yesterday, I smoked up a corned beef brisket using hickory chips in my stovetop smoker. After seasoning with pepper and garlic, I smoked it at 120°C for 3 hours until it hit 75°C. Then, I transferred it to a foil tray with a can of CBCo Goldie lager, covered it, and baked at 120°C for a few more hours. Once the beef reached 80°C, I added diced potatoes, onion, and capsicum, then continued cooking until the corned beef hit

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