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Smoked Corned Beef Recipe

  • Difficulty Moderate
  • Time 6 hours
Corned Beef

Pro Tip: Commercially-packaged corned beef often comes in a brine that’s quite salty. Rinse the brine off then give it a little soak to reduce the salinity. You can simply rinse off the brisket in cold water and pat dry before seasoning, or soak it briefly in a pan of cold water for about 20 minutes, then change the water and rinse again. Pat the brisket dry and then season. 


  • 1 corned beef brisket or round half-cut
  • 1/2 cup Adam McKenzie Garlic Junky Rub
  • 1/2 cup whiskey
  • 2-3 cups beef broth
  • 2 cups carrots, cut into 1-inch pieces
  • 1 yellow onion, cut into 1/2 inch slices


  1. Preheat grill to 225°
  2. Remove corned beef and reserve pickling spice packet.
  3. Pat the brisket dry with a paper towel and then season it liberally with the Garlic Junky seasoning. Allow it to sit for about 15 minutes as the grill heats up.
  4. Place the seasoned meat on the grill and smoke for 2-3 hours.
  5. In a grill-proof pan, combine carrots, onions, whiskey, reserved pickling spice and beef broth.
  6. Place the smoked meat on top of the veggie/broth mixture.
  7. Cover it tightly with two layers of aluminum foil.
  8. Return the pan to the grill at 275° and continue cooking for 2-3 hours, checking the internal temperature of the meat after 2 hours.
  9. When the internal temperature reaches 200°, remove the meat from the grill and pan and tent lightly to rest for about 45 minutes.
  10. Slice the meat and serve with boiled potatoes, carrots and cabbage. Or slice thinly and serve on sandwiches!

Used in this Recipe

Adam McKenzie | Garlic Junkie

$9.99 - $85.99

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