Take your corned beef to the grill to elevate the flavors. And you’ll make the best sandwiches with it.
- 6 lb corned beef brisket raw
- 2 tbsp black pepper
- 8 oz light beer
- Set your Pellet Grill to 275 Degrees F.
- Cut open packaging of corned beef and drain off liquid. Be sure to grab the spice packet included with the brisket. Gently rinse off corned beef and then pat dry with a paper towel.
- Open the spice packet included with your corned beef and sprinkle contents over the brisket, then sprinkle a light dusting of black pepper according to your preference.
- Once pellet grill has reached temperature, insert probes into corned beef brisket pieces. If you only have a single probe, insert that probe in the center of the smallest piece because it will cook the fastest.
- Smoke for 3 to 4 hours until corned beef reaches an internal temperature of 175 degrees F. Next transfer briskets to an aluminum pan and pour just enough beer in to cover the bottom of the pan. Cover with foil leaving one corner open to let out steam.
- Continue cooking for another 2-3 hours until internal temperature reaches about 205 degrees F. Use an instant read thermometer and poke different parts of the brisket checking for tenderness. If probe goes into the meat with very little tension than it is done. If not, continue cooking until it becomes tender.
- Once meat is tender and fully cooked, remove pan from pellet grill and let the corned beef rest for about 30 minutes still covered with one corner open to prevent overcooking.
- Slice corned beef into 1/8 inch slices cutting against the grains of the brisket. If brisket crumbles make slices a little thicker.