Rinse the meat in cold water and then soak in cold water for 24hrs, changing the water every 6hrs to pull more of the salt and cure from the meat.
Remove from the water and pat dry with a towel. Apply the rub ingredients and set aside while smoker warms up. Cook at 250 degrees until the internal temperature hits 150 degrees. This should take 3-4hrs.
Wrap in either foil or butchers paper and continue cooking until the internal temp reaches 185 -195 degrees. This should take another two hours approximately.
For many pitmasters, St. Patrick’s Day is the time of year to make a grilled corned beef recipe. But smoked corned beef can be a delicious main dish any time of year.
Why wait until March to cook corned beef on the grill? Just use our simple recipe below. Get all your tailgate guests fired up about your corned beef pastrami sandwiches this week!
The term “corned beef” causes plenty of people to scratch their heads. Is it beef? Does it have corn in it? And is it any good?
If you’ve ever eaten brisket, you’ve eaten the beginnings of corned beef. But our ancestors decided to soak the brisket in a brine solution. As the brisket slowly cured in the brine, it turned into corned beef. Today, if brisket is not available, you can use beef rounds instead. Regardless, the result is a tenderized cut of pickled meat that is ready to grill.
Not sure what to serve alongside a platter of sliced grilled corned beef or sandwiches? Try some of these sides:
No matter how you slice it, or how you use those slices, corned beef made on a Grilla Grill smoker is out of this world. Enjoy some this week with your family and friends.