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.
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
- 3 pounds corned beef brisket
- 3 cups water or beer
- 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.