Corned beef is salt-cured brisket of beef. For a flavorful, tender meat dish, try this smoked recipe for you next grilling event. Great for St. Patrick's Day or a cozy night.
Remove corned beef brisket from packaging, lightly rinse with water and pat dry with a paper towel.
Lightly coat both sides of the corned beef with Beef and Game Rub.
Place one hook through the corned beef brisket.
Hang brisket from rods in the Pit Barrel®.
Cook corned beef for approximately 1-1.5 hours, or until the center of the thickest part of the meat reaches an internal temperature of 160-170º (shown using the ThermoWorks ChefAlarm®).
Remove the brisket from the Pit Barrel® to a large platter or sheet pan, remove the hook, and wrap it fat-side-down in a double layer of heavy-duty foil, adding the beer, broth or water before sealing the foil.
Tip: Wrap it as tightly as you can without piercing the foil.
Remove the rods from the Pit Barrel®, install the grill grate, and put the wrapped brisket on the grate with the sealed/crimp of the foil facing up.
Leaving the rods out, secure the lid, and continue cooking the brisket until it reaches an internal temperature of 200º, about 1-1.5 hours.
Remove smoked corned beef from the Pit Barrel®, open the foil seal about 1 inch to vent the steam, and let it rest about 30-40 minutes.
Carve the smoked corned beef against the grain.
Plate and serve.