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slicing smoked corned beef

Smoked Corned Beef Brisket

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.
5 from 1 vote
Prep Time 15 mins
Cook Time 5 hrs
Soaking Time 2 hrs
Total Time 7 hrs 15 mins
Course Main Course, Sandwich
Cuisine American, BBQ, Irish, Smoked
Servings 4 people
Calories 300 kcal


  • 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


  • 1 3-5 lb corned beef brisket already cured and brined
  • 4 Tbsp Beef Broth can substitute irish stout or irish red ale
  • ½ cup Peach jelly
  • 1 Tbsp Soy sauce
  • 1 tsp Horseradish
  • cooking oil


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.
    a raw corned beef brisket before being smoked
  • 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
    fat trimmed off of smoked corned beef
  • 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.
    seasong corned beef fr the smoker
  • 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.
    pit boss pellet grill control panel with the temperature set to 300 degrees
  • 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.
    wood chips and wood chunks for smoking

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.
    corned beef placed on a pellet 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.
    wrapping smoked corned beef in 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.
    adding beef broth to foil with smoked corned beef
  • Replace the temperature probe and place back on the pellet grill.
    smoked corned beef wrapped in foil on 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.
    basing a glaze on a smoked corned beef brisket on a pellet grill
  • Close the lid and continue cooking for about another 30 minutes or until the internal temperature reaches 200°F.
    checking temperature of smoked corned beef

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.
    finished smoked corned beef on a cutting board
  • After resting, place the corned beef on a large cutting board. Slice in ¼ inch slices and serve immediately.
    slicing smoked corned beef
  • Save extra corned beef unsliced and tightly wrapped to maintain moisture.



Video courtesy of and recipe inspired by Armadillo Pepper BBQ
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