How long does it take to grill a corned beef brisket?

Grilling time for a corned beef brisket depends on its weight, but for a standard 3 to 5-pound cut, expect it to take about 4.5 to 6.5 hours over indirect heat at 275°F. This BBQ corned beef brisket recipe follows the low-and-slow method, cooking at roughly 75 minutes per pound to ensure tenderness and full smoky flavor.

What happens if you don't rinse corned beef before cooking?

If you skip rinsing the corned beef, the final brisket may taste overly salty due to the curing brine. Rinsing under cold water helps remove the excess salt and allows your spice rub to properly adhere—an essential step in this BBQ corned beef brisket recipe.

What is the golden rule for brisket?

The golden rule for any brisket—including this BBQ corned beef brisket recipe—is to cook it low and slow until it becomes tender. That means maintaining steady heat, using a thermometer, and allowing the meat to rest before slicing. Rushing the process results in tough, dry brisket every time.

What temperature should corned beef brisket be cooked at?

For optimal results, this BBQ corned beef brisket recipe aims for an internal temperature between 195°F and 205°F. That temperature range allows the collagen in the meat to fully break down, giving you a brisket that’s moist, flavorful, and fall-apart tender.

BBQ Corned Beef Brisket Recipe: 1 Easy Way to Make It Irresistible - BBQ Corned Beef Brisket Recipe That Delivers Big Flavor Fast

Description

A bold and juicy BBQ corned beef brisket recipe made for backyard flavor lovers. This low-and-slow smoked brisket delivers tender texture, crispy bark, and balanced seasoning every time. Perfect for family dinners, grill nights, and leftovers that keep on giving.

Ingredients

Scale

1 corned beef brisket (3–5 lbs), rinsed and patted dry
2 tbsp brown sugar
1 tbsp paprika
1 tbsp garlic powder
1 tsp black pepper
½ tsp cayenne pepper (optional)
Hardwood chunks (hickory or oak) for smoking
BBQ sauce (for glazing or serving)

Optional: apple cider vinegar, bourbon, honey (for glaze)

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Instructions

Rinse the Brisket
Rinse the corned beef brisket under cold water to remove excess brine and reduce saltiness.
Apply the Rub
Mix brown sugar, paprika, garlic powder, black pepper, and cayenne. Rub generously over the brisket and let sit at room temperature for 30–40 minutes.
Preheat the Smoker/Grill
Set up your smoker or grill for indirect heat at 275°F. Add hardwood for smoke flavor.
Grill Low and Slow
Place brisket fat-side up on the grill. Smoke for 4.5–6.5 hours, or until internal temp reaches 195°F–205°F.
Wrap During the Stall (Optional)
If temperature stalls around 160°F, wrap in foil or butcher paper and continue cooking.
Crisp the Bark
Unwrap for the last 30–45 minutes of cooking to develop a firm bark.
Let It Rest
Remove brisket from heat, wrap loosely, and rest for at least 30 minutes.

Slice and Serve
Slice against the grain. Serve with BBQ sauce, rolls, slaw, or use in sliders, tacos, or salads.

Notes

For a glaze, mix ¼ cup BBQ sauce with 1 tbsp apple cider vinegar and 1 tbsp honey or bourbon. Brush on during last 30 minutes of cooking.
Leftovers freeze well up to 3 months—slice before freezing for easy use.
Great for next-day sliders, breakfast hash, or brisket tacos.

Nutrition

Serving Size: 6–8 oz cooked brisket
Calories: 390
Sugar: 1g
Sodium: 1180mg
Fat: 25g
Saturated Fat: 9g
Unsaturated Fat: 14g
Trans Fat: 1g
Carbohydrates: 4g
Fiber: 0g
Protein: 35g
Cholesterol: 110mg