Smoke-Roasted Brisket Corned Beef Recipe by Steven Raichlen

If you're looking for a recipe guaranteed to delight your entire family for Easter or Passover, look no further than Steven Raichlen's brisket recipes! Featured below, see the Smoke-Roasted Brisket Corned Beef Recipe (this is a also great recipe for St. Patrick's Day on March 17th).

Barbecue, Brisket, Corned Beef, Smoke-Roasted, Steven Raichlen

Smoke-Roasted Corned Beef
Recipe by Steven Raichlen

Advance Prep: 6 cups wood chips, preferably oak, soaked in water to cover for 1 hour, then drained

1 gallon cold water

1-1/4 cups coarse salt (kosher or sea)
1/2 cup brown sugar
1/4 cup Irish whiskey
4 tablespoons prepared pickling spice
1 tablespoon pink curing salt (see tip)
1 3- to 4-pound beef brisket flat, preferably grass-fed

Step 1: Combine the water, salt, brown sugar, whiskey, pickling spice, and curing salt in a large nonreactive container. Bring to a boil on the stovetop over medium-high heat. Let cool to room temperature. Add the brisket. Cover and refrigerate for 3 days, turning the meat twice daily. (Weight the meat to keep it submerged in the brine with a bag of ice or a heavy plate.)

Step 2: Drain the brisket and discard the brine. Soak the meat in cold fresh water, then drain again.

Step 3: When ready to cook, set up a charcoal grill or smoker for indirect grilling and preheat to 250 degrees F. Toss 1-1/2 cups of wood chips on the coals.

Step 4: Place the brisket fat-side down on the grill grate and smoke the meat until the internal temperature reaches 180 degrees F, about 5 hours, replenishing the charcoal and smoking chips as needed. Wrap the meat in butcher paper and continue smoking 1 hour more, or until the internal temperature reaches 195 degrees.

Step 5: Place the corned beef in its butcher paper in an insulated cooler and let rest 1 hour. Transfer to a cutting board and slice the meat against the grain into 1/4-inch slices. Serve withbarbecued cabbage.


Curing salt, also known as pink salt, Prague powder, or Insta-Cure #1, can be purchased online or from retailers who carry sausage-making supplies. While not strictly necessary, it gives corned beef its traditional pink color.

For another great grill flavor, click over to for Raichlen's Lean and Mean Texas Barbecued Brisket recipe (adapted from How to Grill), if that's more your style this spring.

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