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–+ servings
slices of smoked corned beef brisket on a wooden cutting board

Smoked Corned Beef Brisket

Mads Martigan
A corned beef brisket seasoned, smoked on any grill or smoker. and braised in a flavorful liquid. This corned beef is a smoky version of the classic corned beef flavor and texture.
Whether you are using a pellet grill like a Traeger, Camp Chef, or Pit Boss, an electric smoker like a Masterbuilt, or just a conventional propane grill like a Weber, we've got you covered. 
A classic St. Patrick's Day tradition!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Course Main Course, Sandwich
Cuisine American, BBQ, Irish, Smoked
Servings 8 people
Calories 456 kcal

Equipment

  • Pellet Grill, Smoker, or Grill
  • Baking Dish
  • Wood Pellets - Hickory, Cherry, or Maple preferably
  • Aluminum Foil
  • Internal Meat Thermometers
  • Large Cutting Board
  • Meat Slicing Knife
  • Meat Trimming Knife

Ingredients
  

  • 4 lb corned beef brisket already cured and brined

Corned Beef Seasoning

  • 2 teaspoon Garlic Powder
  • ½ teaspoon Onion Powder
  • ¼ teaspoon Ground Coriander
  • ¼ teaspoon Dry Mustard
  • Coarsely Ground Black Pepper

Braising Liquid

  • 2 Cups Water
  • 2 Cups Low Sodium Beef Broth
  • Seasoning Packet from the package of corned beef

Instructions
 

Prepare the Corned Beef

  • Remove the corned beef from the packaging and rinse it under cold running water. Pat dry with paper towels. Place in an aluminum foil pan.
    4 lb corned beef brisket
    a raw corned beef brisket in an aluminum foil pan
  • Trim any excess fat cap from the exterior of the corned beef brisket if needed, leaving about ¼ inch thickness.
  • Combine the corned beef seasoning spices together in a small bowl.
    2 teaspoon Garlic Powder, ½ teaspoon Onion Powder, ¼ teaspoon Ground Coriander, ¼ teaspoon Dry Mustard
    spices to season corned beef in small piles inside a single glass bowl
  • Sprinkle the seasoning on the brisket, covering all parts of the exterior. Add coarsely ground black pepper to entire surface.
    Coarsely Ground Black Pepper
    a raw corned beef brisket seasoned in an aluminum foil pan

Set up the Grill or Smoker

  • Add your pellets, wood chips, or wood chunks to your grill or smoker of choice. Set the temperature to 270°F, as as close as your smoker will allow.
  • Allow the grill to reach the target temperature before adding the beef.

Smoke the Beef

  • Place the corned beef brisket, fat side up, on a wire rack set over an aluminum foil lined baking sheet if you have the space. Otherwise, place the brisket directly on the oiled cooking grates.
    a corned beef brisket on top of a wire rack over an aluminum foil lined baking sheet on the grates of a pit boss pellet grill with a smoker tube on the left side
  • Place an internal temperature probe if you have one into the center of the brisket.
    a smart phone showing the display for the MEATER meat thermometer app with beef brisket selected
  • Close the lid, cook the brisket for about 4 hours until it reaches an internal temperature of about 150°F. Spot check other areas of the meat and rotate as needed if one side is cooking faster than the other.
    a corned beef brisket on a wire rack with a MEATER thermometer inserted into the center

Braise the Beef

  • Preheat your grill, smoker or indoor oven to 325°F.
  • Transfer the beef to an aluminum foil pan filled half way with equal parts water and low sodium beef broth.
    2 Cups Water, 2 Cups Low Sodium Beef Broth
  • Sprinkle the seasoning packet that came with the corned beef into the liquid.
    Seasoning Packet
    a corned beef brisket in an aluminum foil pan with beef broth and seasoning packet around it
  • Cover the pan with aluminum foil and place the pan into the grill or oven.
    an aluminum foil covered aluminum foil pan on a wire rack
  • Continue to cook the beef in the liquid until the internal temperature reaches 203°F.
    an instant read thermometer inside a corned beef brisket reading 202.6 degrees F
  • Remove the pan from the heat. Keep it covered and allow the beef to rest in the liquid for 30 minutes before slicing.

Slice and Serve

  • After resting, place the corned beef on a large cutting board. Slice in ¼ inch slices and serve immediately.
    slicing a smoked corned beef brisket with a meat slicing knife on a wooden cutting board
  • Only slice what you plan to serve. Keep the rest unsliced and tightly wrapped to maintain moisture.

Video

Notes

Serve with homemade Thousand Island Dressing and prepared horseradish.
Leftovers make great Smoked Reuben Sandwiches.

Nutrition

Serving: 8ozCalories: 456kcalCarbohydrates: 1gProtein: 34gFat: 34gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 16gCholesterol: 122mgSodium: 2874mgPotassium: 805mgFiber: 0.1gSugar: 0.03gVitamin A: 0.02IUVitamin C: 61mgCalcium: 19mgIron: 4mg
Keyword bbq, beef brisket, Camp Chef, corned beef, corned beef and cabbage, electric smoker, honey smoked, Masterbuilt, peach, pellet grill, pellet smoker, Pit Boss, smoked corned beef, smoked corned beef brisket, St. Patrick's Day, traeger
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