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Jan's Beer-Brined Corned Beef
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Prep Time:
50 minutes
Cook Time:
305 minutes
Total Time:
6235 minutes
Create mouthwatering homemade corned beef on the grill - brine, smoke, and braise for juicy perfection.
Ingredients:
  • 3 quarts cold water
  • 3 (12 fluid ounce) bottles lager beer
  • 2 onions, cut into wide slices
  • 1.5 cups kosher salt
  • 0.5 cup dark brown sugar
  • 5 tablespoons curing salt
  • 0.25 cup pickling spice
  • 2 tablespoons chopped garlic
  • 1 (5 pound) beef brisket, fat trimmed to a thin layer
  • wood chips
  • 2 cups apple juice, or as needed
  • 1 (12 fluid ounce) bottle lager beer
  • 1 onion, cut into large slices
  • 2 tablespoons dark brown sugar
  • 2 tablespoons pickling spice
Instructions:
  • In a very large pot, combine water, 3 bottles of beer, 2 onions, kosher salt, 1/2 cup of brown sugar, curing salt, 1/4 cup of pickling spice, and 2 tablespoons of garlic. Stir thoroughly until salts are dissolved. Gently add the beef. Use a large bowl or heavy plate to keep the beef submerged. Cover with plastic wrap and refrigerate, stirring once a day, for 4 days.
  • Infuse wood chips with apple juice for 2 hours.
  • Take the beef out of the pot, discard the brine, and rinse thoroughly under cold water. Allow the beef to come to room temperature before proceeding.
  • Heat up your outdoor grill to 150-175°F (65-80°C). Put the soaked wood chips in a shallow aluminum pan on the grill.
  • Smoke the meat on the grate for 2 hours to enhance flavor.
  • In a large saucepan, bring together 1 beer, 1 onion, 2 tablespoons brown sugar, 2 tablespoons pickling spice, 2 tablespoons chopped garlic, and black pepper. Once boiling, pour the mixture into a large roasting pan. Add the beef to the braising liquid in the pan and seal tightly with aluminum foil.
  • Preheat the grill to 250°F (120°C) and then place the roasting pan inside, closing the lid.
  • Roast the beef for 3 to 4 hours until it is perfectly tender. Use an instant-read thermometer to ensure the center reaches at least 145 degrees F (60 degrees C).
  • Take out the beef from the roasting pan and allow it to cool until manageable, discarding any braising liquid.
  • Cut the beef into thin slices, going against the grain.

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