Master Grilling Juicy, Tender Corned Beef Brisket

Grilling corned beef brisket may seem intimidating, but with the right techniques, you can achieve incredibly tender, juicy and flavorful results right off your barbecue. This step-by-step guide will teach you how to transform a tough cut of meat into a mouthwatering centerpiece, even if you’ve never grilled brisket before.

Why Cook Corned Beef on the Grill?

Cooking corned beef brisket on the grill provides some major advantages over oven braising and other methods:

• You get that irresistible smoky barbecue flavor infused into the meat.

• The fat drippings hit the hot grill creating irresistible caramelization and char.

• Constant heat from all sides shortens the cooking time

• It frees up your oven on busy holidays like St. Patrick’s Day.

With the right prep and techniques, grilling can make corned beef brisket even more delicious.

Tips for Selecting a Brisket

Look for a fresh corned beef brisket at your local market:

• Choose a 3-5 lb first-cut or point-cut brisket for the grill.

• Look for bright red lean meat with an even fat cap layer.

• Ensure the packaging states “corned brisket” not “brisket.”

• Check the use-by date and select a brisket at least 2 weeks out.

The quality of the raw brisket directly impacts the end result, so select it carefully.

Preparing the Brisket for Grilling

Proper prep is key to grilling an incredibly tender brisket:

• Trim excess hard fat, but leave a 1⁄4 inch fat cap. This keeps the brisket moist.

• Apply a spice rub of brown sugar, chili powder, salt and pepper. Refrigerate 8 hours.

• Bring the brisket to room temperature before grilling for even cooking.

• Set up a 2-zone fire or use a smoker with indirect heat around 250°F.

• Use a water pan and wood chips like hickory to add moisture and smoke flavor.

Step-by-Step Grilling Directions

Follow these simple steps:

1. Prep and season the brisket. Let sit out 30 minutes to warm up.

2. Set up grill for indirect cooking around 250°F with water pan and wood chips.

3. Place brisket fat-side up on cool side of grill. Cook 1-2 hours until 150°F.

4. Move brisket to a foil pan. Mix BBQ sauce and broth. Pour over brisket.

5. Cover pan with foil. Return to grill for 2-3 hours until 200°F.

6. Remove brisket, tent with foil and rest 20 minutes.

7. Slice across the grain and serve!

It takes patience, but the rewards are tremendous.

How to Get Beautiful Bark

That crusty, caramelized outer layer called bark is a hallmark of great brisket. To get gorgeous bark:

• Apply a rub with brown sugar, chili powder, salt and coarse pepper. Let sit overnight.

• Cook unwrapped for the first 1-2 hours over indirect heat.

• Flip occasionally to build bark on both sides.

• Wrapping later steams the brisket, so the early browning is key.

• Finish over direct heat if needed to set the bark.

With the right rub and techniques, you’ll achieve irresistible bark.

Maintaining Moisture and Tenderness

Cooking low and slow makes brisket tender, but you need to keep it moist too. Strategies include:

• Leave a 1⁄4 inch layer of fat intact during trimming.

• Cook over a water pan filled with beer, broth or water. The steam helps.

• Wrap in foil after the bark sets to steam the brisket as it finishes cooking.

• Inject with beef broth before cooking for added moisture.

• Spritz with apple juice or broth if unwrapped during cooking.

• Let rest 20 minutes before slicing to reabsorb juices.

Determining Doneness

With experience, you can identify when the brisket is done by:

• Checking tenderness by poking the thickest part with a fork. It should slide in easily.

• Looking for an internal temperature of 200-210°F on a meat thermometer.

• Paying attention to texture – the meat should feel very tender.

• Checking that the brisket jiggles like jello if picked up on one side.

• Cutting into the thickest section and making sure the meat is fork tender.

Practice makes perfect when judging brisket doneness.

Expert Serving Tips

Serve your masterpiece brisket for maximum enjoyment:

• Let rest 20 minutes before slicing to allow juices to reabsorb.

• Cut across the grain for most tender, shred-free slices.

• Cut thick 1⁄4” slices and serve 2-3 per person. Leftovers make great sandwiches.

• Pair with traditional sides like potatoes, carrots and cabbage.

• Offer a selection of barbecue sauces on the side.

• Provide soft white bread and butter for making brisket sandwiches.

Creative Leftover Inspiration

Leftover grilled brisket is an amazing ingredient for:

• Breakfast hash with potatoes, peppers and onions

• Chili, stew, baked beans or soup

• Mac and cheese, lasagna or tamale pie

• Quesadillas, tacos, enchiladas or burritos

• Rice bowls with grilled veggies

• Sandwiches like French dip and Reubens

Don’t let a single bite go to waste!

Now you have the know-how to grill up incredibly juicy, smoky and tender corned beef brisket that your whole family will request again and again.