For many of us, corned beef is a beloved dish that has come to be associated with St Patricks Day. A beef brisket that has been salted and spiced for preservation is known as corned beef. In actuality, the term “corned” originates from the extremely coarse salt used in this procedure long ago. Old English used the term “corn” to describe grains that were roughly the size of the coarse salt used, which is why beef was “corned.”
By boiling the meat with potatoes and other vegetables, such as cabbage, the traditional method for cooking corned beef is to bring the salt back out to flavor the dish. But those who are willing to defy convention will be rewarded with grilled corned beef, which is more flavorful and has a better texture than the boiled variety. The key to grilling corned beef is to ensure that it has been sufficiently soaked to remove the salt before being placed on the grill.
What Corned Beef Brisket
A piece of meat from the cow’s chest that is used to make corned beef brisket is brined in salt, sugar, and spices for pickling.
It can be cooked in a slow cooker or an instant pot, or it can be roasted in the oven. The corned beef brisket turns into pastrami once smoke is added while it’s being cooked.
Corned beef and pastrami are super popular around St. Patrick’s Day.
Look for brisket in your grocery store that says “corned beef” on the packaging. Either the flat cut or the point cut will be used. If you find the point, choose that. Because there is more marbling, it will be significantly more flavorful and tender. Below, you can see how each cut differs in terms of calories and fat content.
The brisket ought to come with a package of pastrami seasoning, which you can use as the rub. Typical seasoning ingredients include black pepper, mustard seeds, coriander seeds, and other spices. If yours is missing the packet, try my Homemade Pastrami Rub instead.
Put some water or beer in a spray bottle and use it to mist the brisket with as it cooks.
While this recipe is great if you’re short on time, here’s a pro tip: Because you have more control over the brisket’s grade and quality when making homemade pastrami, the finished product will taste better. It’s unclear what grade of brisket the pre-brined meat is. I tried to call Kroger and they weren’t sure either. Based on the lack of marbling, I’m going to assume that it’s select grade.
For serving sizes and a complete list of ingredients, see the full recipe card below.
How to smoke corned beef brisket
The meat must be cooked at a temperature of 275 degrees Fahrenheit using indirect heat.
When cooking over the side without coals on a charcoal grill or charcoal smoker, push the coals to one side of the grill.
Set the temperature on a pellet grill or electric smoker, and make sure the diffuser plate is inside.
Turn on one or two burners of a gas grill while leaving the other half off. In a foil pouch or smoke box, add the hickory wood chips to a gas grill to add smoky flavor.
I like to add a bowl of water or beer to the grill for this recipe. This helps provide extra moisture during cooking.
- STEP ONE: Remove the corned beef from the package. It should be washed with ice water and dried with paper towels. Try soaking the meat in cold water for 15 minutes if you want to get rid of even more of the salt cure.
- STEP TWO: Use my Homemade Pastrami Rub or the seasoning package that was provided to season the meat. Plan on 1 to 1-1/2 tablespoons per pound of meat.
- STEP THREE: Place the brisket fat side down on the grill over indirect heat. It should be smoked for several hours to achieve an internal temperature of 160–170°F. Spray it with water or beer every 30 minutes while it cooks.
- STEP FOUR: Remove the brisket from the grill. Place it between two sizable sheets of aluminum foil or butcher paper. Spritz it again with water or beer. Then, cover it firmly and set it back on the grill.
- STEP FIVE: Cook the meat until it reaches an internal temperature of 210F degrees for a point cut or 205F degrees for a flat cut.
PRO TIP: Use an instant-read meat thermometer to check the internal temperature. Place the probe through the side into the thickest part of the meat.
- STEP SIX: Remove the brisket from the smoker. Keep it wrapped and wrap it in a towel. Put it in a cooler without ice and leave it there for 30 to 60 minutes.
- Step Seven is to slice the corned beef thinly on a cutting board after letting it rest. If you have the flat cut, make sure to cut it into thin slices by going against the grain. If you have a point cut, it tastes great when it is shredded or cut against the grain.
Because it has been cured, cooked corned beef brisket, also known as pastrami, can be kept for up to 40 days in the refrigerator. However, if I have leftovers that will last longer than a week, I typically freeze it. For up to six months, you can freeze it in an airtight container.
GCG Pro Pitmaster Tips
- Rinse the packaged brisket to remove excess salt
- Season with the provided packet
- Smoke over indirect heat
- Wrap the brisket, using the Texas Crutch
- Smoke to an internal temp of 205-210F degrees
- Remember to rest it before cutting it against the grain.
Beef brisket is made up of two muscles, the flat and the point, and comes from the cow’s pectoral region. The beef brisket flat is a leaner muscle that is frequently used to make brisket slices, which is the primary distinction between the two muscles. The point is used to create burnt ends and contains more fat. If you have the choice, try smoking a brisket point. It will be more tender and flavorful.
Typically, a spice packet containing mustard seeds, coriander seeds, black peppercorns, and other spices is included with packaged corned beef brisket. You can also make Homemade Pastrami Spice Rub. Due to the meat’s salt brine curing, additional salt is not necessary in the rub.
A salty brine solution with pickling spices has been used to cure corned beef brisket for a number of days. Brisket by itself is a raw piece of unseasoned meat. Both can be cooked a variety of ways. Once corned beef brisket is smoked, it’s called pastrami.
Due to its popularity as a dish for St. Patrick’s Day, most grocery stores carry corned beef brisket around March. Patrick’s Day. Stock up and freeze the packages if you enjoy corned beef all year long. Alternately, be daring and discover how to make homemade pastrami from scratch.
More Corned Beef Recipes
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Smoked Corned Beef Brisket
- ▢ 3 lb corned beef brisket
- ▢ 3 cups water or beer
- Light your coals in the smoker until they are amber and beginning to ash. Adjust your grill to 275F before adding the hickory wood chips. A pan of water or beer should be added to the coals’ side.
- Season: Remove the corned beef from the package. Rinse. Pat dry. Rub with provided seasoning pouch.
- Smoke: Place on the grill over indirect heat. (Coals should not be directly under the meat). Cook until the internal temperature reaches 160-170F degrees. Spritz occasionally with water or beer. This will take around 3 hours.
- Wrap: Lay two sheets of butcher paper or aluminum foil over the brisket. Spritz with more water or beer and wrap tightly.
- Finish Cooking: Return the wrapped brisket to grill. Cook until the internal temperature reaches 205°F for a flat cut or 210°F for a point cut. This will take another 2-3 hours.
- Rest: Place the brisket in a cooler without ice after wrapping it in a towel. Close the lid and allow the meat to rest for 30 to 1 hour.
- Slice: Slice the meat against the grain. The meat from a point cut can also be shredded if it was smoked.
This estimate was created using an online nutrition calculator
How to Grill the Most Tasty Corned Beef Brisket
FAQ
How to cook corned beef on a Weber charcoal grill?
Instead, cook corned beef over low heat, regardless of the cooking method. Cooking corned beef in the slow cooker or on the stovetop at a low, gentle simmer both produce consistently soft, tender slices.
What is the best method for cooking corned beef?
Grill for approximately 25 minutes per pound, or until the internal temperature reaches 180 degrees. You should baste the corned beef on the grill every 30 minutes.
What temp is corned beef done on the grill?
HOW TO SMOKE A BRISKET ON A GAS GRILLHeavily season the brisket with kosher salt and black pepper. Set to the side. Create a foil smoker packet. Learn how to here. Place brisket and foil smoker packet on grill. Smoke on low for two hours. Brisket should be taken off the grill and completely wrapped in heavy-duty Reynolds wrap.