Smoked Corned Beef on the Pellet Grill

Dinner plate filled with slices of smoked corned beef brisket, fried potatoes, and wilted lettuce.

Smoked Corned Beef on the Pellet Grill

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.

Prep Time10

Cook Time6

Resting Time30

Total Time6 40

Servings: Servings

Author: Carlee

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

This recipe will work for pretty much any size of corned beef cut that you pick up from the store. Remember that there is a fair amount of shrink, so buy one a little bit bigger than you think you need. The leftovers make excellent sandwiches, so having extra isn't a bad thing!

Nutrition

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