Smoked Corned Beef Brisket

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(Recipe ID: 1062)


Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store.

  • One 2 or 3 lb piece of brisket


  1. Allow brisket to sit overnight in the brine and pickling spices that usually come with it, pickling your own from scratch is easy, but we will get into that another time.
  2. To smoke the meat: Light your fire (natural hardwood charcoal is best)- as a matter of fact, the famous French chef Jacques Pepin feels that natural wood charcoal produces a significantly lower amount of tar on the cooked meat than does processed briquettes.
  3. Place wood chips (we have had good results from hickory, wild cherry and mesquite) for smoking on top of charcoal and place brisket on top of clean rack. Depending on the type of grill that you are using and the heat that is generated it will take about 45 minutes for each side. We generally cook ours to about an internal temperature of 140 degrees.
  4. When done remove the meat from the grill, cover with aluminum foil and allow to sit for at least 15 minutes before slicing.