Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Homemade corned beef is brined, smoked, then braised to perfection. Juicy, tender and full of flavor with just a few steps. It is easier than you think! Makes delicious Reuben sandwiches! Divide slices into half-pound portions and freeze, leaving only what you will use over the next few days unfrozen.

Recipe Summary

prep:
50 mins
cook:
5 hrs 5 mins
additional:
4 days 2 hrs
total:
4 days 7 hrs 55 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Brine:
Braising Liquid:

Directions

Instructions Checklist
  • Place water, 3 bottles beer, 2 onions, kosher salt, 1/2 cup brown sugar, curing salt, 1/4 cup pickling spice, and 2 tablespoons garlic in a very large pot. Stir well until salts are dissolved. Add beef; stir gently. Use a large bowl or heavy plate to keep the beef submerged. Cover with plastic wrap and refrigerate, stirring once a day, for 4 days.

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  • Soak wood chips in apple juice for 2 hours.

  • Remove beef from pot, discarding brine, and rinse well until cold water. Let beef come to room temperature.

  • Preheat an outdoor grill to 150 to 175 degrees F (65 to 80 degrees C). Place soaked wood chips in a shallow aluminum pan on the heat source.

  • Place meat directly on the grate and allow to smoke for 2 hours.

  • Combine 1 beer, 1 onion, 2 tablespoons brown sugar, 2 tablespoons pickling spice, 2 tablespoons chopped garlic, and black pepper in a large saucepan; bring to a boil. Remove from heat and pour into a large roasting pan. Place beef in braising liquid in the roasting pan and cover tightly with aluminum foil.

  • Increase grill temperature to 250 degrees F (120 degrees C). Place the roasting pan on the grill and close the lid.

  • Roast the beef until tender, 3 to 4 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (60 degrees C).

  • Remove beef from the roasting pan, discarding braising liquid. Let beef cool until easily handled.

  • Slice beef into very thin slices across the grain.

Cook's Notes:

Substitute apple juice for the beer if preferred.

Use 2 smaller briskets instead of 1 large if desired. Use 1 tablespoon curing salt per pound of beef.

You may finish cooking the beef in the oven instead of on the grill in step 7.

Editor's Note:

Nutrition data for this recipe includes the full amount of brine and braising ingredients. The actual amount of brine and braising liquid consumed will vary.

Nutrition Facts

464 calories; protein 20.8g; carbohydrates 27.5g; fat 26.2g; cholesterol 77.7mg; sodium 14362.7mg. Full Nutrition
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