Jan's Beer-Brined Corned Beef

Brine, smoke, and braise brisket to juicy and tender perfection with this recipe for corned beef you can make from scratch on the grill.

• Preparation Time: 50 mins
• Cooking Time: 5 hr 5 mins
• Total Time: 5 hr 55 mins
• Calories: 464 Calories

Ingredients

• 2 tablespoons dark brown sugar
• 1 teaspoon ground black pepper
• 2 tablespoons chopped garlic
• 2 tablespoons pickling spice
• 3 quarts cold water
• 2 cups apple juice, or as needed
• wood chips
• 1 onion, cut into large slices
• 3 (12 fluid ounce) bottles lager beer
• 2 onions, cut into wide slices
• 5 tablespoons curing salt
• 1 (5 pound) beef brisket, fat trimmed to a thin layer
• 1 (12 fluid ounce) bottle lager beer
• 1.5 cups kosher salt
• 0.5 cup dark brown sugar
• 0.25 cup pickling spice

Recipe Instructions

Step 1

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.

Step 2

Soak wood chips in apple juice for 2 hours.

Step 3

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

Step 4

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.

Step 5

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

Step 6

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.

Step 7

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

Step 8

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).

Step 9

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

Step 10

Slice beef into very thin slices across the grain.