Don’t have time to make pastrami from scratch? This corned beef brisket recipe will help you make corned beef on the grill or smoker instead.
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:
-
Prep and season the brisket. Let sit out 30 minutes to warm up.
-
Set up grill for indirect cooking around 250°F with water pan and wood chips.
-
Place brisket fat-side up on cool side of grill. Cook 1-2 hours until 150°F.
-
Move brisket to a foil pan. Mix BBQ sauce and broth. Pour over brisket.
-
Cover pan with foil. Return to grill for 2-3 hours until 200°F.
-
Remove brisket, tent with foil and rest 20 minutes.
-
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.
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
- Before cutting it against the grain, don’t forget to let it rest.
The beef brisket comes from the cow’s chest and is made up of two muscles: the flat and the point. The beef brisket flat is a leaner muscle that is the main difference between the two. It is usually used to make brisket slices. The point contains more fat and is used to make burnt ends. If you have the choice, try smoking a brisket point. It will be more tender and flavorful.
Corned beef brisket that has been packaged usually comes with a spice packet that has black peppercorns, mustard seeds, coriander seeds, and other spices. You can also make Homemade Pastrami Spice Rub. The meat has already been cured in a salt brine, so there is no need to add more salt to the rub.
Corned beef brisket has been cured in a salty brine solution with pickling spices for several 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.
Around March, when St. Patrick’s Day is coming up, you can find corned beef brisket in most grocery stores. Patrick’s Day. If you enjoy corned beef year-round, stock up and freeze the packages for up to a year. Or be adventurous and Learn to Make Homemade Pastrami from scratch.
What Corned Beef Brisket
The chest area of the cow is used to make corned beef brisket. The meat is cured in a wet brine of salt, sugar, and pickling spices.
Cook it in a pot on the stove, in a slow cooker, or in an instant pot. You can also roast it in the oven. Once you introduce smoke during the cooking process, the corned beef brisket actually becomes pastrami.
Corned beef and pastrami are super popular around St. Patrick’s Day.
Corned Beef Brisket: At your grocery store, look for brisket that says corned beef on its packaging. It will either be the flat cut or the point cut. If you find the point, choose that. It will be way more tender and flavorful because it has more marbling. You can see the difference in the calories and fat content for each cut below.
Pastrami Seasoning: The brisket should include a package of pastrami seasoning that you can use as the rub. The seasoning usually includes mustard seeds, coriander seeds, black pepper and other spices. If yours doesn’t include the packet, you can make my Homemade Pastrami Rub.
Water or Beer: Place this in a spray bottle to spritz the brisket as it cooks.
See the full recipe card below for servings and a full list of ingredients.
How to Grill the Most Tasty Corned Beef Brisket
How do you cook corned beef brisket?
Cook/Smoke. Smoke for 3-4 hrs until corned beef reaches an internal temperature of 175 degrees Fahrenheit. Next transfer briskets to an aluminum pan and pour just enough beer in to cover the bottom of the pan. Cover with foil leaving one corner open to let out steam. 6. Continue cooking.
What makes a good grilled corned beef brisket?
The foundation of a great grilled corned beef brisket lies in selecting a prime cut of meat. Look for a brisket that is well-marbled, with a good mix of fat and lean. The fat will render down during grilling, infusing the meat with rich flavors and keeping it moist. Brining is a crucial step that enhances the brisket’s flavor and tenderness.
How do you cook corned beef brisket on a pellet grill?
Once the Pellet grill has reached temperature insert probes into corned beef brisket pieces. If you only have a single probe place that probes in the center of the smallest piece because it will cook the fastest. Cook/Smoke. Smoke for 3-4 hrs until corned beef reaches an internal temperature of 175 degrees Fahrenheit.
How do you smoke corned beef brisket?
Preheat your smoker or pellet grill 225°F (107°C). Fill the hopper with your preferred pellets. Place the brisket directly on the smoker rack. Smoke the corned beef brisket for approximately 4 hours, until it reaches an internal temperature of 165°F (74°C). Quickly lift the lid and spritz the brisket all around with beer.