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Apr 23, 2009 02:06 PM

Corned Beef Brisket on Grill / BBQ?

I wanted to use my gas grill to cook a corned beef brisket I had frozen in my freezer. Does anyone have any advice/experience with this? Can it be done with successful results? I was looking to prepare it as some type of BBQ brisket thing rather than making corned beef brisket and cabbage...I took it out from my freezer because I am emptying my freezer and am trying to be frugal as money is tight and want to be as creative as possible. Thank you all very much.

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  1. I would sear it over direct heat, and then cook it low and slow over indirect heat. Should turn out great.

    1. Smoked corned beef is the making of pastrami.

      Corned beef briskets can be loaded with salt. Some brands as high as 1150 mg of sodium/ 4 oz. These will need to be soaked for at least 24 hrs with several water changes. I've done a few corned beefs that had around 220mg of sodium/ 4oz and didn't have to soak them and they still had a good amount of salt in the finished product.

      If you want to do a pastrami coat the corned beef in a mixture of crushed black pepper and coriander. You can add other spices to you liking like garlic powder.

      Just like any other brisket the key is low and slow. Temperatures can range between 225 to 275. I know some people who have smoked them at 300 with good results. Internal temperature needs to be around 190-200 to be tender. I shoot of around 200-205. You can foil it when it gets around 170 and add a little liquid to continue to cook in and steam. This can add some moisture. When done and rested make sure you slice across the grain.

      If using a grill cook the meat on indirect heat and try to keep the temps steady. I've had corned beefs that were around 4 lbs take around 8-10 hrs when cooked at 225. The last one I did of similar weight, I pushed up to 275 and had it done in 6 hrs. This was done on an electric smoker.