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
- Preheat grill to 225°
- Remove corned beef and reserve pickling spice packet.
- 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.
- Place the seasoned meat on the grill and smoke for 2-3 hours.
- In a grill-proof pan, combine carrots, onions, whiskey, reserved pickling spice and beef broth.
- Place the smoked meat on top of the veggie/broth mixture.
- Cover it tightly with two layers of aluminum foil.
- 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.
- When the internal temperature reaches 200°, remove the meat from the grill and pan and tent lightly to rest for about 45 minutes.
- Slice the meat and serve with boiled potatoes, carrots and cabbage. Or slice thinly and serve on sandwiches!