BBQ Corned Beef Made Easy: Step-by-Step Smoked Perfection

Contents

1 How to BBQ Corned Beef Like a Pro

How to BBQ Corned Beef Like a Pro

Barbecuing corned beef brings out delicious flavors you just can’t get from boiling or slow cooking alone. If you’re ready to try something new with your next corned beef brisket, firing up the smoker or grill is a fantastic way to go. In this guide, we’ll walk you through every step, from choosing your cut to slicing and serving, so you can impress your friends and family with mouthwatering BBQ corned beef.

What Makes BBQ Corned Beef Special?

Corned beef is typically brisket that’s been cured in a seasoned brine. While most people associate it with classic boiled dinners, smoking or grilling transforms it into a tender, smoky delight. The dry heat of the BBQ caramelizes the exterior and infuses the meat with irresistible flavor, while keeping it juicy inside.

Choosing the Right Cut of Corned Beef

For the best results, start with a good-quality corned beef brisket. You’ll usually find two main cuts:

Flat Cut: Leaner and more uniform in shape, making it easier to slice and ideal for BBQ.
Point Cut: Marbled with more fat, resulting in extra flavor and tenderness but less uniform slices.

Either cut works well, but if you’re after neat slices for sandwiches, go with the flat. If you want super juicy, fall-apart meat, try the point cut.

Prepping Your Corned Beef for the Grill or Smoker

Soak to Remove Excess Salt:

Corned beef is brined and can be quite salty. To mellow it out, soak the brisket in cold water for at least 2 hours (or overnight) in the fridge. Change the water once or twice for best results.
Pat Dry and Season:

After soaking, pat the meat dry with paper towels. If your corned beef came with a spice packet, use it! Otherwise, make your own blend (see below). Rub the seasoning all over the brisket for extra flavor.
Optional: Add a Rub:

For more BBQ flair, mix black pepper, coriander, mustard seed, garlic powder, and smoked paprika. Press this rub onto the meat before cooking.

How to Smoke Corned Beef

Preheat Your Smoker:

Set your smoker to 225-250°F (107-121°C). Use wood chips like hickory, oak, or cherry for classic BBQ flavor.
Smoke Low and Slow:

Place the brisket fat side up on the grate. Close the lid and smoke for about 6-8 hours, or until the internal temperature reaches 195-205°F (90-96°C). This slow cook breaks down connective tissue for tender meat.
Mop or Spritz (Optional):

If you want extra moisture and flavor, spritz the brisket with apple juice or broth every hour during smoking.
Wrap for Tenderness:

Once your brisket hits about 160°F (71°C), wrap it in butcher paper or foil. This helps power through the “stall” and keeps it juicy.
Rest Before Slicing:

When done, let your corned beef rest (still wrapped) for at least 30 minutes before slicing. This redistributes juices for maximum tenderness.

Grilling Corned Beef: An Alternative Method

Indirect Heat Setup:

If using a charcoal or gas grill, set it up for indirect heat—place coals or burners on one side and meat on the other. Aim for a grill temp of about 250°F (121°C).
Grill Low and Slow:

Place your seasoned corned beef on the cool side of the grill. Cover and cook until tender (usually 4-6 hours), maintaining a steady temperature.
Add Wood Chips:

Add soaked wood chips to the coals or in a smoker box for smoky flavor.
Wrap and Finish:

When the brisket hits around 160°F (71°C), wrap in foil and return to the grill until it reaches at least 195°F (90°C).
Rest and Slice:

Let rest before slicing thinly against the grain.

Serving Suggestions

Sliced Sandwiches: Layer thick slices on rye bread with mustard and pickles for a classic deli-style treat.
Corned Beef Hash: Dice leftovers and fry with potatoes and onions for a hearty breakfast.
Tacos or Sliders: Pile shredded corned beef into tortillas or slider buns with slaw and BBQ sauce.
With Cabbage & Veggies: Serve alongside roasted or grilled cabbage, carrots, and potatoes for a nod to tradition.

Troubleshooting & Tips

If It’s Too Salty: Next time, soak longer or change water more often before cooking.
If It’s Dry: Make sure to wrap during cooking and let it rest before slicing. Spritzing during smoking helps retain moisture too.
If It’s Tough: Cook longer! Brisket needs time at low temps to break down connective tissue.
Slicing Matters: Always slice against the grain for maximum tenderness.

Frequently Asked Questions

Can I BBQ store-bought corned beef?: Absolutely! Just be sure to soak it to remove some saltiness before smoking or grilling.
Do I need to boil corned beef before BBQ?: No need! You can go straight to smoking or grilling after soaking and seasoning.
What wood is best for smoking corned beef?: Hickory, oak, cherry, or apple wood all work great. Choose based on your flavor preference.
How do I know when my BBQ corned beef is done?: The internal temperature should be between 195-205°F (90-96°C) for tender results.
Can I use a pellet grill?: Yes! Set your pellet grill to low heat (225-250°F) and follow the same smoking steps as above.
How do I store leftover BBQ corned beef?: Wrap tightly and refrigerate for up to four days. Reheat gently with a splash of broth to keep it moist.
Is BBQ corned beef gluten-free?: The meat itself is gluten-free, but check any spice packets or rubs for added gluten ingredients.
Can I freeze smoked corned beef?: Yes! Cool completely, wrap tightly in foil or plastic wrap, then freeze. Thaw in fridge before reheating.

The Bottom Line

If you love corned beef but want something beyond boiled dinners, BBQ is a game-changer. With a little patience and these simple steps, you’ll enjoy smoky, tender corned beef that’s perfect for sandwiches, hash, or just eating by itself. Fire up your smoker or grill and give this delicious twist a try—you might never go back to boiling again!