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.

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Recipe Summary

prep:
50 mins
cook:
5 hrs 5 mins
additional:
4 days
total:
4 days
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 42% DV; carbohydrates 27.5g 9% DV; fat 26.2g 40% DV; cholesterol 77.7mg 26% DV; sodium 14362.7mg 575% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/17/2018
Made this again today with the changes we learned the first time! Super moist and flavourful after cooking in the oven instead of the BBQ. Was easier to keep the temp consistent. Was smoked in our smoker to perfection then moved to the oven after. SO delicious and simple! Read More
(2)
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/16/2018
I used the brine part of this recipe only. It is the most fantastic brine and I will use it every St. Patrick's day! After brining my trimmed brisket for 5 days - rinsed it and put it in a large pot with 1/4 cup pickling spice and 4 quarts of water. Boiled/simmered for 2 hours then added my carrots and potatoes. 40 minutes later - added 2 quartered heads of green cabbage and 1/4 c. chopped fresh parsley and 6 quartered large russet potatoes. Was the best I've ever made - thanks so much - this brine is awesome!!!!!!!!!!!!! Read More
(2)
Rating: 4 stars
05/17/2018
Made this again today with the changes we learned the first time! Super moist and flavourful after cooking in the oven instead of the BBQ. Was easier to keep the temp consistent. Was smoked in our smoker to perfection then moved to the oven after. SO delicious and simple! Read More
(2)
Rating: 5 stars
08/26/2018
I followed the directions completely except I kept it in the brine for 6 days and finished it in the oven after smoking. Absolutely fantastic. My family loved it. I served it for dinner that day and everyone enjoyed Reuben sandwiches over the next week. I am defrosting 1 brisket and 2 large sirloin roasts right now to make more for next week. Read More
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