A classic St. Patrick's Day tradition! A corned beef brisket seasoned and then smoked on a pellet grill, in an electric smoker, charcoal smoker, or gas grill. Brushed and finished with a peach jelly and horseradish glaze.
Wood Pellets - Hickory, Cherry, or Maple preferably
Internal Meat Thermometers
Large Cutting Board
Meat Slicing Knife
Meat Trimming Knife
13-5 lb corned beef brisketalready cured and brined
4TbspBeef Brothcan substitute irish stout or irish red ale
Prepare the Corned Beef
Remove the corned beef from the packaging and soak the beef in some cold water, just barely submerged in a baking dish, in the refrigerator for 1-2 hours. This will get rid of much of the salt from the brining process.
Remove from the cold water and pat dry really well with paper towels
Trim any excess fat cap from the exterior of the corned beef brisket if needed, leaving about 1/4 inch thickness
Apply a thin layer of cooking oil to the entire exterior of the brisket.
Sprinkle your favorite low or no sugar steak or beef seasoning on the brisket, covering all parts of the exterior of the brisket.
Wrap in plastic wrap and place in the refrigerator for up to 2-3 hours while you prepare the grill.
Set up the Grill or Smoker
If using a pellet grill fill the hopper with pellets.
If using a pellet grill or electric smoker, turn them on, go through the startup process and set the temperatures to 300°F.
If using a smoker or regular gas or charcoal grill, set up the cooking chamber for indirect heat by lighting the burners or charcoal on only one side of the grill.
Add your wood chips or wood chunks once the cooking temperature has reached 275-300°F. If using a gas grill, use a smoker box filled with wood chips or s smoker tube filled with pellets.
Smoke the Corned Beef Brisket
Remove the plastic wrap and place the corned beef brisket on the indirect side of grill or in the smoker.
Place an internal temperature probe if you have one into the center of the brisket.
Close the lid, cook the brisket for about 3-4 hours until it reaches an internal temperature of about 150-160°F.
Optional Texas Crutch
At this point, you can leave the brisket on the grill to continue cooking or remove it and wrap it in foil to speed up the cooking time.
Carefully remove the brisket and place on a large sheet of aluminum foil.
Wrap the brisket in opposing directions with three layers of foil. Pour the beef broth or beer in with the corned beef inside the foil and close tightly.
Replace the temperature probe and place back on the pellet grill.
Apply the Glaze
When the internal temperature reaches about 190°F, remove the corned beef from the aluminum foil and place back on the indirect side of the grill or in the smoker
Heat the jelly gently in the microwave until warm, mix in the soy sauce and horseradish.
Brush the glaze onto the top of the corned beef brisket while its still on the grill or smoker.
Close the lid and continue cooking for about another 30 minutes or until the internal temperature reaches 200°F.
Remove, Rest, and Slice
When the internal temperature of the corned beef brisket has reached 200°F, remove it from the grill or smoker.
Let the corned beef rest for 15-20 minutes before slicing to allow the juices to distribute.
After resting, place the corned beef on a large cutting board. Slice in ¼ inch slices and serve immediately.
Save extra corned beef unsliced and tightly wrapped to maintain moisture.
Video courtesy of and recipe inspired by Armadillo Pepper BBQ