After working in an Irish Pub for several years, I learned a lot about Corned Beef. I remember the days leading up to St Patrick’s Day where we would literally have to cook hundreds of pounds of Corned Beef and then slice all of it. Most of the Corned Beef would get sliced really thin for the sandwiches and the rest of it would be sliced on the thick side for Corned Beef dinners.
In all of those years of working in an Irish restaurant, I never once saw anyone grill a corned beef. Well…let me take that back. It was common to see, “Grilled Corned Beef Sandwiches.” They were really good too. Buttered Rye Bread thrown onto the grill, a slice of Swiss Cheese on each side, a huge pile of Corned Beef, thousand island dressing, and a heap of coleslaw. Yum!!!
OK, so that isnt what I had in mind when I decided to Grill a Corned Beef Brisket. What I really had in mind was getting the Ol’ Weber Grill fired up and doing a Corned Beef low and slow!!!
Here is what you’ll need to pull this off:
1. Corned Beef Brisket
2. A Pot of Water
3. A Grill
4. Tin Foil
The first thing that you are going to want to do is take your Corned Beef out of the package and give it a quick rinse. Next, you’ll want to put the corned beef in a pot of water over a very low heat. Do this for about 30 minutes and make sure that you don’t allow the water to boil. All you really want to do here is remove the brine and salt from the corned beef. You don’t have to follow this step if you like salty food.
After the Corned Beef has sat in the pot of water for 30 minutes, take it out and give it one last rinse.
Next, you’ll want to grab a paper towel and dry off the Corned Beef. In my video, I dried it off and added little bit of fresh cracked pepper to the fat side of the beef.
When the charcoal is ready or when your gas grill is hot, place the Corned Beef (fat side up) on the grill. Make sure you have your grill set up for indirect heat. It would be a great mistake to place the Corned Beef directly over the coals. Brisket is a very tough piece of meat and needs to be grilled low and slow. Try to keep your grill temp around 225 – 250 degrees.
Your total grilling time should be around 2 hours.
Now, for the grill master’s secret to great Corned Beef: When there is about 30 – 45 minutes left in the grilling process, wrap the Corned Beef in Aluminum Foil! Make sure that you wrap it really good. Doing this will trap all of the juices inside of the meat. If you don’t believe me – - check out the video.
This one little trick is a huge difference maker.
I let the Corned Beef rest for about an hour before I sliced it.
Check out the video below.