Barbecued Corned Beef Brisket

Normally, I would prefer smoking a brisket to putting it on a grill, even for indirect heat cooking – but that is for fresh beef brisket, not corned beef. When I recently ran across an on-line video for using the grill it became one of those I GOTTA do this moments. 😉

First, full credit for this recipe goes to the folks at – if you have time you should get as big a kick out of viewing their video for this recipe as I did.  The recipe below is entirely theirs, only the tools and directions were modified to reflect those I have handy.  If you have a good Webber kettle, you would probably be better off following their procedure.  Here is MY variant:

1 small (< 5 lbs) Corned Beef Brisket with seasoning pack
2 large (or 4 small) white Onions
about 5 or 6 med size potatoes
2 large carrots (I’ll just toss in a package of baby carrots)
1 stalk of celery, (I will use 2).
1 gallon water
fresh cracked pepper (to taste)
Kosher or Chef’s salt (to taste)
1/4 cup apple cider vinegar
BBQ sauce

Tools I am using:
Big Kahuna Burner
Stock Pot with cover
CharBroil propane grill
Basting brush and long tongs
HD Aluminum foil
Butcher knife
Paring knife or potato peeler

Put 1 gal water in large stock pot and set it on the burner on high, (later reduce to low-rolling simmer)
Remove Corned Beef from package and put into stock pot with seasonings, (contains cracked peppercorn, caraway seed, dill seed, celery seed, mustard seed, etc.) Grind some more fresh pepper into the pot to your taste and add the vinegar.
Let the beef simmer for about 45 minutes while you prepare the veggies.

Note:  Corned beef is preserved in a salt & sugar brine.  Letting it simmer will leach out most of the brine, help to tenderize the meat, and oh by the way make for a delicious stock to cook the veggies in.

Peel potatoes, skin onions (keeping them whole), coarse chop celery and carrots if you are using whole carrots, (I am not).  Peel outer layer from cabbage and quarter it, then remove most of the core with your knife.

Pre-heat the grill, set up for indirect heat.  You want to achieve about 225-250 degrees on one side of the grill away from the flame.

After the brisket has simmered for about 45 minutes, turn off the burner, remove the brisket and transfer it to “indirect side” of the grill.  After about 30 minutes, go ahead and baste it well with your favorite BBQ sauce and close the lid.  About every half hour we will baste, rotate, re-baste the brisket for even cooking. Its going to be on there somewhere about an hour and a half. (Remember, “low and slow”).

Go ahead and place all of your veggies, (taters, cabbage quarters, onions, and carrots), into the stock pot and cover it – just let them slowly suck up the spices and heat for a spell).

After you have been grilling the brisket for about 1 1/2 hours, fold over a large piece of aluminum foil, (basically doubling it), set the brisket in the middle, re-basting it with BBQ sauce, and wrap it up nice and tight, then place it back on the grill and again close the lid. (This technique really does help make that brisket more tender than it otherwise would have been).

Now it is time to fire up the Big Kahuna and boil off those veggies. Start with high heat to bring it to a boil, then back it down to a simmer for around a half hour.  This is a good time to add a little kosher salt if you like.  The idea is to get the potatoes, etc. kind of “fork tender”.  In the mean time, you can turn your foiled up brisket just to promote even cooking/tenderness.

Corned beef is best served in large “ultra-thin” slices.  Serve with spicy mustard, or BBQ sauce as a dipping sauce, with plenty of butter/margarine for the veggies.

Corned Beef Brisket cooked outdoors

Corned Beef Brisket cooked outdoors

This entry was posted by dave on Monday, March 15th, 2010 at 7:49 pm and is filed under Favorites, Grilling . You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

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