By Christie Vanover | Published January 31, 2016 | Last Updated June 4, 2022
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.
Nutrition
Calories: 336kcalProtein: 24gFat: 25gSaturated Fat: 8gCholesterol: 91mgSodium: 2070mgPotassium: 505mgVitamin C: 46mgCalcium: 12mgIron: 2.9mg
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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.
How, would you say, should it be smoked?
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.
Just did this in a weber kettle with a little mesquite wood and followed these instructions and it came out perfect! Served it on soft white Italian bread with some hot dijon mustard for some after burn! Unique and Delicious!
j mornton…how long did you cook it and how much did the beef weigh? I have a weber and want to try this recipe.
About 1 hour/lb
Thanks for clarifying the time per lb. Doing a 20lb brisket this coming weekend for monday dinner.
if the meat is 20 lbs and she cooked 3 lbs for 3 hours it wont be the same – try cutting doen on the time per lb
3 lbs is not a whole brisket is this recipe using a flat or a point or does it make any difference?
Thank you
It doesn’t matter. Either cut will work.
Several sites mention the need to soak your corned beef brisket prior to grilling so as to remove salt content. You don’t mention this in your recipe – do you soak first? I like a good amount of salt but unclear if this step is necessary. Thanks
I don’t usually soak mine. I usually just rinse it off. You’re welcome to soak it. It will help it be less salty, but it’s not required.