Smoked Corned Beef

Smoking corned beef on the Gravity Series® 1150 Digital Charcoal Grill and Smoker brings out deep, rich flavor with the perfect balance of sweet, spicy, and salty. The charcoal-fired smoke elevates this classic dish, creating tender, juicy beef with a bold, smoky edge. Once you try it, you’ll never go back to store-bought corned beef again.

Instructions

1. 01

   Begin by trimming your brisket. Remove thick sections of fat from the thick end (Point) of the brisket, leaving about ¼ inch of fat on the thin (Flat) end of the brisket. Cut off any meat thinner than 1 inch. Don’t throw it away, this meat is great for stews or soups.

2. 02

   In a large pot over medium heat add cinnamon sticks, peppercorns, juniper berries, coriander seed, cloves, celery seed, red pepper flakes, bay leaves and mustard seed. Toast for 3-5 minutes until you begin to hear popping sounds and spices are fragrant. Add ginger and nutmeg and slowly stir in the water.

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4. 03

   Add Kosher salt, brown sugar, garlic and pink curing salt. Stir for 5-10 minutes until the salts are completely dissolved in the mixture. Remove from the heat and cool completely.

5. 04

   Once cooled, pour over the trimmed brisket until fully submerged. A large Ziplock bag is great for this, but a non-reactive bin will work. If parts of the brisket remain exposed use heavy objects like a plate to help keep it submerged.

6. 05

   Place the brisket in the fridge and flip every other day to make sure that the beef is fully exposed to the brine. Continue for 10-14 days. Remove brisket and discard the brine. Wash brisket with cold water and pat dry.

7. 06

   Preheat smoker or oven to 250F. Place brisket on a wire rack above a tray and cook for 3 hours.

8. 07

   While the meat is cooking, prepare the braising liquid. Combine all ingredients and mix until the honey is incorporated. Place brisket into the braising liquid and return to the smoker or oven until the brisket hits an internal temperature of 203F-205F (about 5-7 hours)

9. 08

   Remove the brisket from the heat and allow to rest in the braising liquid for about 1 hour before slicing against the grain and serving.

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