Grilled Corned Beef Brisket



My husband, hungering for corned beef and cabbage like his mother used to make, popped a corned beef brisket in the shopping cart that I hurled into the freezer when we got home. It’s no where near St. Patrick’s Day and making a boiled New England dinner held no charm for me.  Still, he is my husband and I know he’s going to buy me a whole bunch of stuff I want 😀  So, as a compromise, I tried to think of another way to make corned beef without boiling.


Many years ago, to my surprise, I learned that pastrami was just corned beef coated with a spice rub and smoked.  I reasoned that if you could smoke a corned beef brisket, then you could off flame grill it which is way more interesting than boiling one.  I adore off flame grilling 🙂


First, to remove some of the salt, I boiled the brisket for about 3 minutes.  I then ground the included spice packet to powder, added olive oil, rubbed it on the meat and refrigerated it overnight.  Originally, I was thinking of just tossing the brisket on the cold side of a 300F grill and grilling for 3 hours but I was super worried that it would dry out, so I tented it in aluminum foil, added 1/2 cup of water to the tent and then grilled for 2 hours, removed the foil and continued grilling for another hour while basting with a honey mustard glaze.  Fabulous!


Worried about the possible results of my impromptu recipe; would it be too salty, too dry, I rummaged in the refrigerator and made a soothing snack featuring sliced leftover pork rib on a flour tortilla, then assembled a Japanese potato salad.


This is Jade’s favorite potato salad.  I like that it’s easy to make and contains both crunchy cucumber and cooked carrot.


I’ve always thought it could use some mustard but then it would be Texas-like potato salad and it’s fine the way it is 🙂

Honey Mustard Glazed Grilled Corned Beef

1 3 lb package corned beef brisket w/spice packet

2 tbsp olive oil

1/2 cup water

3 tbsp Dijon mustard

3 tbsp honey

2 tbsp melted butter

Remove the brisket from the package and rinse.  Bring to a boil in water to cover, simmer for 3 minutes, then remove, rinse and pat dry.

Grind the ingredients in the spice packet to powder, mix with the olive oil, then rub on the brisket.  Cover the brisket in plastic wrap and refrigerate overnight.

Heat the grill, then turn off half the burners until the temperature in the closed grill reaches 300F.  Prepare an aluminum tent for the brisket, adding the water to the bottom of the tent, then tightly seal, place on the cold side of the grill, top down for 2 hours.

Remove the aluminum foil and place the brisket directly on the cold side of the grill, turning and basting occasionally with the mixture of mustard, honey and butter for an additional hour, top down.

Japanese Potato Salad

1 1/2 lb potatoes

2 carrots

1/2 of a long, winter cucumber, seeded and thinly sliced

1 small onion, thinly sliced

4 hard boiled eggs, chopped

3/4 cup of mayonnaise

Salt and pepper

Boil the carrots and potatoes together until tender.    Cube the potatoes and thinly slice the carrots.   Put in a mixing bowl with the chopped eggs, cucumber, onion and mayonnaise.   Add salt, pepper and mix well.









About cookinginsens

An American living in Burgundy, France
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21 Responses to Grilled Corned Beef Brisket

  1. Mad Dog says:

    That sounds brilliant – it looks a bit like smoked Magret sliced like that 😉

  2. Looks delicious. Interesting idea to add cucumber to potato salad. Will have to try it 🙂

  3. jaz says:

    one of the best meals i ever made was one that seemed dismal. i was in a very small town in nova scotia. i went to the grocery store and all they had was corned meats and locally grown root vegetables. this was way before locally grown was desirable! there were no other choices. i bought a corned beef and lots of potatoes, cabbage and root vegetables and made a new england boiled dinner. it was fabulous and so fresh! i’ve never quite been able to duplicate it.

  4. sarahgiebens says:

    That looks so delicious! Yumm!

  5. Conor Bofin says:

    Excellent Rosemary. I have a spiced beef in process right now. A 2 week project.

    • I used to corn my own beef when I was in Africa. It’s something I might do again.

      • Conor Bofin says:

        I am having great fun with the spiced beef. It has been rubbed with dark sugar and left for two days. Then rubbed in a variety of herbs and spices. In the fridge being turned daily for 10 days. Then simmered in treacle infused water. I can’t wait for the weekend, when it gets cooked.

  6. elinindia says:

    This makes me hungry again. Also beautiful colors.

  7. What a superb treat for you two. Brisket can be too salty sometimes, Glad to see that you soaked it before heading into the cooking. I am now thinking that would be a superb item maybe for later in December. A good, thinly sliced, beef brisket is a little bit of heaven on a plate.

    ~Janet @ The Kitchen Bridge

  8. I need this in my life…pronto.

  9. sakinah30 says:

    Reblogged this on Cappuccino.

  10. Pingback: 13 Succulent Paleo Brisket Recipes

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