Homemade corned beef is brined, smoked, then braised to perfection. Juicy, tender and full of flavor with just a few steps. It is easier than you think! Makes delicious Reuben sandwiches! Divide slices into half-pound portions and freeze, leaving only what you will use over the next few days unfrozen.
Ingredients
- quarts cold water: 3 piece
- lager beer: 3 bottles (12 fluid ounce bottles)
- onions, cut into wide slices: 2 piece
- ½ cups kosher salt: 1 piece
- dark brown sugar: 0.5 cup
- curing salt: 5 Tbsp
- pickling spice: 0.25 cup
- garlic: 2 Tbsp (chopped)
- beef brisket, fat trimmed to a thin layer: 1 piece (5 pound)
- wood chips:
- apple juice: 2 cups (or as needed)
- lager beer: 1 bottle (12 fluid ounce bottle)
- onion, cut into large slices: 1 piece
- dark brown sugar: 2 Tbsp
- pickling spice: 2 Tbsp
- garlic: 2 Tbsp (chopped)
- ground black pepper: 1 tsp (optional)
Metric Conversion
Stages of cooking
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Place water, 3 bottles beer, 2 onions, kosher salt, 1/2 cup brown sugar, curing salt, 1/4 cup pickling spice, and 2 tablespoons garlic in a very large pot. Stir well until salts are dissolved. Add beef; stir gently. 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.
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Soak wood chips in apple juice for 2 hours.
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Remove beef from pot, discarding brine, and rinse well until cold water. Let beef come to room temperature.
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Preheat an outdoor grill to 150 to 175 degrees F (65 to 80 degrees C). Place soaked wood chips in a shallow aluminum pan on the heat source.
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Place meat directly on the grate and allow to smoke for 2 hours.
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Combine 1 beer, 1 onion, 2 tablespoons brown sugar, 2 tablespoons pickling spice, 2 tablespoons chopped garlic, and black pepper in a large saucepan; bring to a boil. Remove from heat and pour into a large roasting pan. Place beef in braising liquid in the roasting pan and cover tightly with aluminum foil.
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Increase grill temperature to 250 degrees F (120 degrees C). Place the roasting pan on the grill and close the lid.
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Roast the beef until tender, 3 to 4 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (60 degrees C).
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Remove beef from the roasting pan, discarding braising liquid. Let beef cool until easily handled.
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Slice beef into very thin slices across the grain.
