Can You Cook Corned Beef On A Grill

Soak the Beef

Let the raw corned beef sit in a salt-water solution for at least two hours, allowing it to soak for approximately thirty minutes per pound. Warm water must be used for this soaking in order for the salt to dissolve properly. Every hour, replace the water, making sure to rinse the corned beef.

Grill the Meat

For a beef cut like corned beef, the key is to cook it slowly and low. Although hardwood floors and charcoal produce more flavor, a gas grill will still function just fine. Place a drip pan beneath the corned beef and preheat the grill to indirect cooking at a low temperature of 250 F/120 C. Grill the meat for one to two hours, or until the internal temperature reaches more than 145 F/63 C. A corned beef that has slightly crusted on the outside but hasn’t dried out is what you want. Watch the meat closely, especially after an hour.

Take Your Grilling Anywhere

  • Unwrap the corned beef and pat dry with paper towels. Before grilling, let the beef stand at room temperature for 15 to 30 minutes.
  • Set the grill to medium heat (350° to 450°F) for indirect cooking. Prepare the grill for cooking over medium heat (400°F).
  • Put the celery, carrot, onion, and garlic in a heavy-duty foil pan that measures 13 by 9 inches. Place the corned beef on top of the vegetables. The contents of the spice packet should be sprinkled over the corned beef and rubbed into the meat’s surface. Add the tomatoes and 3 cups water to the pan.
  • Brush the cooking grates clean. Place a thick layer of heavy-duty aluminum foil over the pan and close the lid. Grill over indirect medium heat for approximately two hours. Remove the pan from the grill. Spoon the cooking juices over the corned beef after placing the potatoes and cabbage wedges around it. Once the corned beef, potatoes, and cabbage are tender, continue grilling the pan over indirect medium heat with the lid closed for approximately one hour more. Cover the pan with foil. Place the corned beef onto a chopping board and drizzle with mustard. Allow the meat to rest for five minutes before slicing it into ½-inch pieces against the grain. If preferred, serve grilled rye bread alongside the corned beef slices, cabbage, and potatoes, with their juices spooned over everything. Brush the cooking grates clean. Place a thick layer of aluminum foil over the pan and close the lid. Grill over medium heat for approximately two hours. Remove the pan from the grill. Spoon the cooking juices over the corned beef after placing the potatoes and cabbage wedges around it. When the corned beef, potatoes, and cabbage are tender, about one more hour of grilling should be spent with the pan covered with foil and the lid closed over medium heat. Place the corned beef onto a chopping board and drizzle with mustard. Allow the meat to rest for five minutes before slicing it into ½-inch pieces against the grain. If preferred, serve grilled rye bread alongside the corned beef slices, cabbage, and potatoes, with their juices spooned over everything.