Are you looking for a new way to cook corned beef brisket? Look no further than your grill!
With the right technique and a little patience, you can achieve a deliciously smoky and tender corned beef brisket that will have your taste buds singing.
Whether you’re a seasoned grill master or a beginner, this guide will walk you through the steps to cook the perfect corned beef brisket on the grill.
So fire up your grill and get ready to impress your friends and family with this mouth-watering dish.
How To Cook Corned Beef Brisket On The Grill?
Step 1: Prepare the Corned Beef Brisket
Start by removing the corned beef brisket from its packaging and discarding any spice packets that may be included. Soak the brisket in water for at least 8 hours, changing the water every 2 hours. This will help to remove some of the excess salt from the meat.
Step 2: Set Up Your Grill
For best results, cook your corned beef brisket over indirect heat at a temperature of 250-275°F. If you’re using a charcoal grill, push the coals to one side of the grill and cook over the side without coals. If you’re using a pellet grill, just set the temperature and make sure your diffuser plate is inside. If you’re using a gas grill, turn on one or two burners and leave the other half off.
Step 3: Add Flavor
To add smoky flavor to your corned beef brisket, you can use hickory wood chips in a foil pouch or smoke box. For extra moisture during cooking, add a bowl of water or beer to the grill.
Step 4: Cook the Brisket
Place the corned beef brisket on the grill, fat-side up, and close the lid. Cook for about 1 to 2 hours, or until the internal temperature of the meat reaches more than 145°F. You want a corned beef that has lightly crusted on the surface but hasn’t dried out. Watch the meat closely, especially after an hour.
Step 5: Glaze and Finish Cooking
In a medium bowl, whisk together your favorite BBQ sauce and Dijon mustard. Pour half of the BBQ sauce mixture in the bottom of a disposable aluminum foil pan. With tongs, transfer the brisket to the pan, fat-side up. Pour the remaining BBQ sauce mixture over the top of the brisket, using a spatula to spread the sauce evenly. Cover the pan tightly with aluminum foil and return it to the grill.
Continue cooking until the internal temperature reaches 203°F, which should take about 2-3 more hours. Remove from heat and let rest for 15-20 minutes before slicing against the grain into 1/4-inch-thick slices.
Choosing The Right Cut Of Corned Beef Brisket
When it comes to choosing the right cut of corned beef brisket for grilling, there are two main options: the flat cut and the point cut. The flat cut is the most common and easily found in supermarkets. It is a leaner cut with a thick layer of fat on top that keeps the meat moist when cooked. This cut is best for slicing and is the preferred cut for making corned beef. On the other hand, the point cut is thicker, smaller, and marbled with more fat and connective tissue than the flat cut. This cut has more flavor from the extra fat, but not as much meat, which is why it is usually shredded for sandwiches.
If you’re looking for a more tender and juicy meat, the best cut of corned beef brisket is the point cut. It has more marbling and fat which makes it more flavorful, soft, and juicy than flat cut. Both cuts are tough cuts of meat though, so they require low heat and slow-cooking methods.
It’s important to consider what you’re going to do with the corned beef brisket before choosing a cut. If you’re making hash or corned beef for reubens, then either cut will have great results. However, if you’re making a beautiful dinner with potatoes, carrots, and cabbage, then the flat cut is probably a better choice as it has a nicer presentation after it’s sliced. Ultimately, picking the best cut of corned beef brisket depends on your taste and what you’re doing with it. You can always do what some people do and cook one of each to compare and decide which one you prefer.
Preparing The Brisket For Grilling
Before grilling your corned beef brisket, it’s important to prepare the meat properly. Start by trimming any excess fat from the brisket, leaving only a thin layer of fat on top. Next, season the brisket with your favorite dry rub or marinade. You can also create a simple dry rub by combining mustard, chile powder, cumin, oregano, garlic, ginger, cayenne, and salt in a small bowl.
Cover the brisket with the dry rub and refrigerate it for at least 4 hours or overnight. This will allow the flavors to penetrate the meat and infuse it with delicious taste. If you want to amp up the flavor even more, you can also refrigerate the dry-rubbed brisket uncovered for up to 24 hours.
When you’re ready to grill the brisket, remove it from the refrigerator and let it come to room temperature for about 30 minutes. This will help the meat cook evenly. Preheat your grill to a temperature of 250-275°F and set up your grill for indirect heat.
Once your grill is ready, place the brisket on the grill, fat-side up, and close the lid. Cook for about 1 to 2 hours, or until the internal temperature of the meat reaches more than 145°F. To add flavor and moisture during cooking, you can also use hickory wood chips in a foil pouch or smoke box and add a bowl of water or beer to the grill.
After an hour of cooking, check on the brisket regularly to ensure it doesn’t dry out. Once it has developed a lightly crusted surface, remove it from the grill and transfer it to a disposable aluminum foil pan.
In a medium bowl, whisk together your favorite BBQ sauce and Dijon mustard. Pour half of the BBQ sauce mixture in the bottom of the pan and place the brisket on top of it, fat-side up. Pour the remaining BBQ sauce mixture over the top of the brisket and cover the pan tightly with aluminum foil.
Return the pan to the grill and continue cooking until the internal temperature reaches 203°F. This should take about 2-3 more hours. Once done, remove from heat and let rest for 15-20 minutes before slicing against the grain into 1/4-inch-thick slices. Enjoy your deliciously grilled corned beef brisket with your favorite sides!
Setting Up Your Grill For Cooking
Before you start cooking your corned beef brisket on the grill, it’s important to set up your grill correctly for the best results. Whether you’re using a charcoal, pellet, or gas grill, the key is to cook the meat over indirect heat at a low temperature of 250-275°F.
If you’re using a charcoal grill, push the coals to one side of the grill and cook the brisket on the opposite side without coals. This will create a cooler area for indirect cooking. For a pellet grill, simply set the temperature and make sure your diffuser plate is inside. If you’re using a gas grill, turn on one or two burners and leave the other half off to create an indirect heat zone.
To add smoky flavor to your corned beef brisket, you can use hickory wood chips in a foil pouch or smoke box. For extra moisture during cooking, add a bowl of water or beer to the grill. This will help prevent the meat from drying out.
Once your grill is set up, place your corned beef brisket on the grill, fat-side up, and close the lid. Cook for about 1 to 2 hours, or until the internal temperature of the meat reaches more than 145°F. It’s important to watch the meat closely after an hour to ensure it doesn’t overcook or dry out.
After an hour of cooking, you can glaze your corned beef brisket with your favorite BBQ sauce and Dijon mustard mixture. Pour half of the BBQ sauce mixture in the bottom of a disposable aluminum foil pan and transfer the brisket to the pan, fat-side up. Pour the remaining BBQ sauce mixture over the top of the brisket and cover the pan tightly with aluminum foil. Return it to the grill and continue cooking until the internal temperature reaches 203°F, which should take about 2-3 more hours.
Once done, remove from heat and let rest for 15-20 minutes before slicing against the grain into 1/4-inch-thick slices. With these steps, you can enjoy a perfectly cooked corned beef brisket right from your grill.
Cooking The Brisket Low And Slow
Cooking the brisket low and slow is the key to achieving a succulent and tender cut of meat. Brisket is a working muscle that comes from the chest of the cow, which means it tends to be tough if not cooked using a method that loosens up the muscle fibers and renders the fat. The best method to achieve this is ‘low and slow’ cooking, be it in an oven, BBQ, or smoker.
Start by trimming any excess fat from the brisket. Some briskets come with very little fat removed, so it’s important to trim the fat to approximately 1/4 inch. You do not need to trim or cut out much of the fat connecting the point to the flat.
Preheat your cooker to 250°F/120°C. Season the brisket generously with a 50/50 mixture of kosher salt and coarse grind black pepper. This simple rub is the signature of Texas brisket. Be generous with your seasoning, as a common mistake is to under-season the meat.
Place the brisket on a rack in a roasting pan (or directly on the grate of a BBQ/smoker) and cook for 2-3 hours, monitoring the internal temperature every 30 minutes. The target internal temperature of the meat in this step is 160°F/70°C. Once it hits this temperature, the meat enters what is known as a ‘stall’ and the cooking process slows down considerably – unless we give it some help and speed things up!
Remove the brisket from the cooker and wrap tightly in aluminum foil. Return to the oven and cook an additional 3-4 hours at 275°F/135°C, monitoring the internal temperature of the meat every 30 minutes. The target temperature for the finished product is 195°F/90°C. When the brisket hits this temperature, the magic happens. The muscle fibers relax, and the internal fat begins to melt, leaving you with an amazingly tender cut of meat.
Serving Texas brisket is commonly served with ‘Texas Toast,’ which is grilled pieces of thick white bread, beans, macaroni and cheese, or mashed potatoes. You might also serve a warm BBQ sauce on the side for dipping. Remember to use a meat thermometer to ensure that your corned beef brisket is cooked safely and to perfection.
Adding Flavor With Smoky Wood Chips
Adding smoky wood chips to your corned beef brisket can take it to the next level. For the best results, use hickory wood chips, which impart a sweet and smoky flavor to food. Soak the wood chips in a flavored liquid, such as beer or wine, for at least 30 minutes before adding them to the grill. This will infuse the chips with flavor and prevent them from burning too quickly.
To use wood chips on a gas grill, place them in a foil pouch with some holes poked in it and lay it on the grates over direct heat. On a charcoal grill, add the soaked wood chips directly to the coals or place them in a smoke box. Make sure you have a bowl of water or beer on the grill to keep the meat moist during cooking.
As you cook your corned beef brisket, periodically check the wood chips and add more as needed. The smoke from the wood chips will penetrate the meat and give it a delicious smoky flavor. Remember to keep an eye on the internal temperature of the meat and remove it from the grill when it reaches 203°F.
By adding smoky wood chips to your corned beef brisket, you can elevate its flavor and impress your guests with your grilling skills.
Checking For Doneness And Resting The Brisket
When it comes to cooking a corned beef brisket on the grill, it’s important to know how to check for doneness and properly rest the meat. While a quality instant-read thermometer is always useful, there are other methods you can use to check if your brisket is done.
One way to test your brisket is by using the “probe test.” Simply poke your meat with a knife or another sharp object. If you get basically no resistance, your brisket is done. However, use some moderation with this test as it can let out some of the heat that’s built up in your smoker or grill. Try to reserve this test for the later stages of cooking so that your brisket gets as much undisturbed cooking time as possible.
The “feel test” is another easy way to tell if your brisket is done. Put your hands under the cooked meat and lift it. If it feels wobbly and like a piece of gelatin, it is done. Make sure you wear gloves to avoid getting your hands burnt. Once you have checked for doneness, wrap the brisket with foil or butcher paper and let it rest for a couple of hours. Allowing the brisket to rest will tenderize the meat.
The “toothpick test” is one of the best ways to ensure that your corned beef brisket is done. It basically tests the amount of tenderness within the brisket and checks to see if the collagen and fat have completely rendered down. The toothpick should slide into the brisket with zero resistance. That is how you know you have a great, tender brisket. It is accurate, effective, simple, and cheap! There is no need to acquire expensive equipment to measure the internal temperatures; only a toothpick is needed.
Lastly, when smoking brisket, people tend to use internal temperatures to identify different parts of the cook, like the stall. However, when probing the meat for internal temperatures, you’ll soon discover that the point side tends to read higher and even finish faster than the flat. When probing corned beef brisket, you should probe near where these two muscles meet – this occurs at the thickest point of the flat muscle.
Once your corned beef brisket is done, it’s important to let it rest for at least 15-20 minutes before slicing against the grain into 1/4-inch-thick slices. This will allow the juices to redistribute within the meat and make it more tender and flavorful. By following these tips for checking for doneness and resting your corned beef brisket properly, you can ensure that you’ll have a delicious and succulent meal that everyone will enjoy!