If you are looking for a different way to prepare corned beef, you are in the right place. This smoked corned beef is easy to make with the help of a pellet grill and it adds a whole new dimension to the flavor.
Corned beef is one of those meats that has a holiday. We love it, but we only think to make it on St. Patricks Day.
My husband and brothers all really look forward to it and they practically eat themselves sick. It is a feast, to be sure!
And while corned beef and cabbage is lovely, it is fun to try something different. So I picked up an extra while they were on sale and threw it on the smoker.
My husband said it was the best corned beef he had ever had. That is saying something!
We had ours with some fried potatoes and wilted lettuce salad. It was a meal fit for a king.
Email Me The Link
I'll email this post to you, so you can easily find it later. Plus you’ll get new recipes from me every week!
I will warn you that corned beef is salty. Usually some of that salt comes out when it is cooked in water.
When you smoke it, the salt doesn’t have anywhere to go. So, I suggest at least rinsing the brisket before you smoke it.
If you are sensitive to salt, you may want to soak it for a couple of hours before you smoke it. That will give it a chance to release some of the salt without losing all of the flavor.
We love our pellet grill because it takes a lot of the guess work out of grilling and/or smoking food. Sunday night tends to be when we do bigger cuts of meat or longer smokes.
There is just something about knowing dinner is out there doing its thing. If you are looking for more Sunday smokes, I highly recommend bbq pork steaks or prime rib as well.
Make this corned beef first, though. It is a fun one, for sure!
Smoked Corned Beef on the Pellet Grill
Equipment
Ingredients
- 3 pounds corned beef flat
- 2 Tablespoons ground black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 cup water
Instructions
- Preheat pellet grill to 250℉.
- Drain the liquid from the meat package. Rinse the 3 pounds corned beef flat under water to remove any excess salt, then pat it dry with a paper towel. (If you are sensitive to salt, you may want to soak the brisket in water for a couple of hours first.)
- Mix the 2 Tablespoons ground black pepper, 2 teaspoons garlic powder, and 2 teaspoons onion powder together in a small bowl. Rub the seasoning mixture into all of the surfaces of the meat.
- Smoke fat side up until the internal temperature is 165℉, about 3-4 hours.
- Place brisket into a pan with the water. If desired, add the seasoning packet from the corned beef package.
- Cover with foil and increase the heat in the smoker to 300℉. Cook to an internal temperature of 205-210℉, about 2-3 more hours.
- Allow to rest for at least 30 minutes before slicing. To hold it longer, wrap it in a towel to rest for an hour or wrap in a towel and place in a cooler for up to 3 hours.
Notes
Email Me The Link
I’ll email this post to you, so you can easily find it later. Plus you’ll get new recipes from me every week!
Did you try this recipe?
Don’t forget to leave a rating below and make sure to follow on Pinterest and Instagram for more!
Get social!
Recipes in your inbox
You are tempting me with that pellet grill! That meat looks so succulent!
They are so fun and the possibilities are endless. Thank you!