Last updated March 3, 2018
With this recipe, smoked corned beef brisket is almost as easy as opening the package and pouring yourself a beer.
The key is to cook the meat over indirect heat at a temperature of 275F. If you’re using a charcoal grill, push the coals to one side of the grill and cook over the side without coals. If you’re using a pellet grill, just set the temp, and make sure your diffuser plate is inside.
If you’re using a gas grill, turn on one or two burners and leave the other half off. To add smoky flavor to a gas grill, you can put the hickory wood chips
in a foil pouch or smoke box
.
For this recipe, I like to add a bowl of water or beer to the grill. This helps provide extra moisture during cooking.
Smoked Corned Beef Brisket
With this recipe, smoked corned beef brisket is almost as easy as opening the package and pouring yourself a beer.
Ingredients
- 3 pounds corned beef brisket
- 3 cups water or beer
Instructions
- Light your coals until they are amber and start to ash. Add hickory wood chips
and adjust your grill to reach 275F. Add a pan of water or beer off to the side of the coals. - Remove the corned beef from the package. Rinse. Pat dry. Rub with provided seasoning pouch.
Place on the grill over indirect heat. (Coals should not be directly under the meat). Cook until the internal temperature reaches 185F. Spritz occasionally with water or beer.
- Add more coals, as needed, to keep the temperature steady. Once it reaches 185F, wrap it in parchment paper or foil and continue cooking until it reaches 199F. Let it rest 30 minutes before slicing.
- Slice and serve with sauerkraut and grilled potatoes.
or foil and continue cooking until it reaches 199F. Let it rest 30 minutes before slicing.
Hi Christie, How would you make a cornbeef Steak on a grill?
Thanks
Michele
I recommend smoking it slow and low like the recipe above. Corned beef is made from brisket. It is a tough piece of meat that should be treated differently than a steak.
I thought smoked corned beef was called pastrami without the peppercorn crust.
This isn’t “smoked” per se, it’s grilled. Smoking it is a different technique.
The grill does impart a smoke flavor to it, but doesn’t penetrate as true smoking would.
What if you don’t have a meat thermometer?
You can try to go by feel. At the end of the cook, you can pierce the meat with a skewer. It should go into the meat smoothly, like butter.