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Smoked Corned Beef for St. Patrick’s Day

11th Mar 2015

There are a lot of great ways to celebrate St. Patrick’s Day, and a great corned beef recipe just happens to be one of our favorites. This year, put away that slow-cooker and instead pull out your PK Grill & Smoker for a great smoked corned beef recipe courtesy of


  • Corn beef brisket (choose the flat portion for better slicing)
  • Salt
  • Black Pepper
  • Garlic
  • Water
  • Potatoes
  • Onions
  • Baby Carrots


  • Rinse corned beef brisket under cool water, remove surface brine and pat dry
  • Season with salt, black pepper and garlic on all sides, set aside for 30 minutes
  • While seasonings set in, prepare PK Grill & Smoker to about 250 degrees
  • When PK is ready, smoke the corned beef brisket for two hours
  • After two hours, place the corn beef if a large pan of 32oz water to draw out some of the salty brine. The steam treatment will make the corned beef tender
  • Cover the pan with aluminum foil and smoke for another 1½ hours
  • While the corned beef is smoking, prepare vegetables: potatoes, onions and whole baby carrots
  • Once the brisket has smoked for 3 ½ hours, it is time to add the chopped vegetables
  • Once vegetables are added, re-cover the pan and cook for another 1-1½ hours, or until final temperature is 195 degrees
  • Let sit for about 15 minutes, slice brisket and serve

View the full smoked corn beef recipe and a quick how-to on smoked cabbage on Then try out the recipe and send your photos to

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