Fire up the smoker to make the best Pellet Grill Smoked Corned Beef!
This recipe for Smoked Corned Beef can be made on your pellet grill or traditional smoker, it’s the best way you will ever eat it too!
What is corned beef?
Corned Beef is a type of meat that is cured in a salt brine or mixture of spices.
It’s actually referred to as a corned brisket. This is because it is a beef brisket; however, then it goes through the brining process and is then called corned beef.
The corn is actually not corn in the meat, it’s simply the grains of salt that are used are called “corn”.
If you want to read more on corned beef you can check out more about this particular cut of meat here.
Can you smoke corned beef?
Corned Beef can absolutely be smoked or cooked on the pellet grill, it will actually taste the best in my opinion if cooked with this method.
Tips for Making Pellet Grill Smoked Corned Beef:
This meat is best cooked low and slow, remember that with this recipe you will first let it sit in the fridge to rest. Make sure to account for this step in calculating your time.
Once you are done letting it soak, the beef will be combined with broth and smoked for about 4 hours.
It’s very important that after it smokes, the meat rest for about 30 minutes before serving. This allows for all the juices to fully flow throughout the cut of meat so that it’s very juicy and tender.
It’s also a good idea to either have a probe that is attached to your smoker or a meat thermometer to be sure the internal temperature comes to about 210*F before serving.
Be sure to add this tasty recipe to your list of Pellet Grill Recipes.
Pellet Grill Smoked Corned Beef
- 3 Pound Corned Beef Brisket
- 1 Cup Beef Stock
- 2 Tbsp Ground Black Pepper
- 2 Tbsp Garlic Powder
- 1 Tbsp Paprika
- 1 Tbsp Ground Coriander Seed
- 1 Tsp Onion Powder
- 1 Tsp Ground Mustard Seed
- Remove corned beef from the brine, rinse under cold water, and dry with paper towels.
- Place in the fridge uncovered 30-45 minutes.
- Preheat the smoker to 250*F.
- Combine the spices for the rib together in a small bowl and season the beef on all sides.
- Place the corned beef brisket in the smoker. Smoked until the internal temperature reaches 165*F, about 3 hours.
- Transfer to an aluminum pan and add the beef stock to the bottom of the pan. Cover with foil and smoke until the internal temperature reaches 205-210*F. (About 3-4 Hours)
- Remove brisket from smoker and let it rest 30 minutes before serving.
- Slice brisket across the grain to serve.