Corned Beef

Corned Beef

(2 reviews) Write a Review



  • 5-7lb. beef brisket flat, brisket point, or round roast
  • 2 cups carrots
  • 2 cups onions
  • 1 whole cabbage
  • 2 cups potatoes
  • 16oz beef broth
  • 24oz favorite Irish beer
  • REC TEC Grills Ben’s Heffer Dust
  • REC TEC Grills Colden’s Freakin’ Greek Rub


  1. Pre-heat REC TEC grill to 250ºF.
  2. If your meat is already cured, submerge it in cold water for about 6 hours changing the water once; if you cured your meat yourself, rinse in cold water for about 1-2 minutes then remove meat from water and pat dry.
  3. Season brisket liberally with Ben’s Heffer Dust.
  4. Place brisket in REC TEC fat-side down and smoke until meat reaches an internal temperature of 165ºF. 
  5. Remove from grill and place in aluminum pan. 
  6. Add beef broth, beer, carrots, and onions and season liberally with Greek rub.
  7. Cover pan with foil, making sure liquid covers at least 1/3 of the meat. 
  8. Increase the grill temperature to 300‚Ñâ and return to grill to cook for 1.5 hours.
  9. Remove pan and add potatoes and cabbage. 
  10. Cover pan and return to grill and cook until meat reaches an internal temperature between 195-200ºF (your meat probe should slide freely in and out of the brisket and vegetables should be fork tender).
  11. Remove meat from pan and double wrap in aluminum foil or butcher paper, then let meat rest 30 minutes.
  12. Remove from wrap and slice thin against the grain.
Can be enjoyed as is with vegetables or on a sandwich.

2 Reviews

  • Great corned beef

    Posted by Susan H on 28th Sep 2019

    Love this recipe. Sometimes substitute Brussels sprouts for the cabbage.

  • Jody’s corn beef

    Posted by Walter tafuri on 15th Sep 2019

    Third time I have used Jody’s recipe came out perfect every time. The only way we cook corn beef now . Thanks Jody

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