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
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1 corned beef brisket (3–5 lbs), rinsed and patted dry
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2 tbsp brown sugar
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1 tbsp paprika
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1 tbsp garlic powder
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1 tsp black pepper
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½ tsp cayenne pepper (optional)
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Hardwood chunks (hickory or oak) for smoking
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BBQ sauce (for glazing or serving)
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Optional: apple cider vinegar, bourbon, honey (for glaze)
Instructions
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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.
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Slice and Serve
Slice against the grain. Serve with BBQ sauce, rolls, slaw, or use in sliders, tacos, or salads.
Notes
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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.
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Leftovers freeze well up to 3 months—slice before freezing for easy use.
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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