Can You Cook Corned Beef On The Grill

What Corned Beef Brisket

A portion of beef from the cow’s chest that has been pickled with spices and brined with salt and sugar is called corned beef brisket.

It can be cooked in a stovetop pot, slow cooker, instant pot, or oven roast. When smoke is added while the food is cooking, corned beef brisket turns into pastrami.

Corned beef and pastrami are super popular around St. Patrick’s Day.

Can You Cook Corned Beef On The Grill

Corned Beef Brisket: Look for brisket at your grocery store that has the word “corned beef” printed on the package. Either the flat cut or the point cut will be used. If you find the point, choose that. Because there is more marbling, it will be much softer and more flavorful. The variations in calories and fat content for each cut are displayed below.

Can You Cook Corned Beef On The Grill

Can You Cook Corned Beef On The Grill

Pastrami Seasoning: A package of pastrami seasoning, suitable for use as a rub, should come with the brisket. Typically, the seasoning consists of black pepper, coriander, mustard, and other spices. If yours isn’t packaged, you can prepare my Pastrami Rub at home.

Can You Cook Corned Beef On The Grill

Pour some water or beer into a spray bottle and use it to mist the brisket while it cooks.

View the entire recipe card with serving suggestions and an extensive ingredient list below.

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.

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.