When you think of BBQ, corned beef probably isn’t the first thing that comes to mind. That’s a missed opportunity — done well, corned beef can be an unforgettable centerpiece.
This smoked and beer-braised corned beef recipe combines two cooking approaches to transform an inexpensive cut into something impressive. It uses my preferred rub and a mix of smoking followed by a gentle braise in beer, producing a rich crust and tender, flavorful meat.
Some will call this pastrami, and that’s understandable: corned beef and pastrami are closely related. The difference mainly comes down to cut and preparation: corned beef is typically from the brisket flat and is often boiled, while pastrami more traditionally comes from the beef navel or belly and is smoked with a different seasoning profile. This recipe is a hybrid — a corned beef cut seasoned more like pastrami, smoked and then braised — so you can call it either, but you won’t call it anything but delicious.
What’s the Difference Between Corned Beef and Pastrami?
Corned beef usually comes from the brisket flat. Pastrami can use the same cut, but traditionally it’s made from the beef navel (belly). The classic preparations differ: corned beef is often boiled with vegetables, while pastrami is usually smoked. Seasonings also vary, with pastrami leaning more heavily on pepper, coriander, and mustard-forward flavors.
This recipe bridges both traditions: a corned beef brisket treated with pastrami-style spices, smoked for depth, then finished with a beer braise. The result is a well-balanced mix of smoke, spice, and tender braised meat.
Where To Find Corned Beef
If you have time and space, you can cure a brisket yourself using pickling salts — the flavor is outstanding but it requires 5–7 days and fridge space. For convenience, buy pre-cured corned beef brisket, which is commonly available in vacuum-sealed packages, especially around St. Patrick’s Day when it often goes on sale. Stock up and freeze extras when the price is right.
A quick note: packaged corned beef is very salty. Soak it in cold water for at least two hours, preferably four, to draw out excess salt. Because of that brine, the rub in this recipe omits added salt.
What To Do With Leftover Corned Beef
Leftovers are versatile. My favorites: an Ultimate Reuben sandwich, corned beef hash for breakfast, or using slices for tacos or dip-style sandwiches. Leftover smoky, braised corned beef reheats beautifully and lends itself to many hearty meals.
Smoked and Beer-Braised Corned Beef
Serves: 6 | Prep Time: 2 hours | Cook Time: 6 hours
Ingredients
4 lb corned beef brisket
1 small head cabbage, halved and cut into 1″ semi-circles
6 medium red potatoes
1 tbsp finely chopped parsley (optional)
For the Braise:
2 cans beer (Irish stout recommended)
1 cup water
2 bay leaves
2 whole cloves
3 garlic cloves, smashed
1 tbsp rub seasoning
1 tbsp turbinado sugar
½ tsp cinnamon
For the Rub:
3 tbsp coarse ground black pepper
2 tbsp coriander powder
1½ tbsp turbinado sugar
2 tsp mustard powder
2 tsp garlic powder
1 tsp mustard seeds
1 tsp onion powder
1 tsp sweet paprika
1 tsp chipotle chili powder
½ tsp cinnamon
How to Make Smoked and Beer-Braised Corned Beef
Step 1: Open and rinse the corned beef under cold water. Trim any remaining sinew with a sharp boning knife — it won’t render and leaves a chewy texture.
Step 2: Soak the brisket in cold water for 2–4 hours to reduce excess salt. Because the meat is already brined, the rub contains no added salt.
Step 3: While the meat soaks, whisk the rub ingredients together in a small bowl.
TIP: Adding ¼ cup of salt to this rub transforms it into an excellent rub for traditional brisket.
Step 4: Light your grill and set up for indirect heat at 225–235°F. Season all sides of the meat with the rub, reserving 1 tablespoon, and insert a reliable leave-in thermometer into the thickest part of the brisket.
Step 5: Place the brisket on the grill away from the coals. Add a chunk of hickory to the coals and let the meat smoke. When the internal temperature reaches about 145°F, prepare the braise: combine the braise ingredients in a small saucepan and bring to a boil.
Step 6: Remove the brisket from the grill when it reaches about 150°F (usually around 4 hours).
Step 7: Line the bottom of an oven-safe covered pan with cabbage wedges and pour the hot braise over them. Remove the leave-in probe, place the brisket on the cabbage, cover, and transfer to a 225°F oven for one hour.
Step 8: Remove the pan from the oven, add the potatoes to the braise, cover, and return to the oven for another hour.
Step 9: After the second hour, check the brisket with an instant-read thermometer; it should be around 200–205°F and the probe should slide in with minimal resistance.
Step 10: Remove the meat from the braise and let it rest for 10 minutes. Slice against the grain, garnish with parsley if desired, and serve with the beer-braised potatoes and cabbage.
Smoked and Beer-Braised Corned Beef
Ingredients
- 4 lb corned beef brisket
- 1 small head cabbage, halved and cut into 1″ semi-circles
- 6 medium red potatoes
- 1 tbsp parsley, finely chopped (optional)
For the Braise
- 2 cans beer (Irish stout recommended)
- 1 cup water
- 2 bay leaves
- 2 whole cloves
- 3 whole garlic cloves, smashed
- 1 tbsp rub seasoning
- 1 tbsp turbinado sugar
- ½ tsp cinnamon
For the Rub
- 3 tbsp coarse ground black pepper
- 2 tbsp coriander powder
- 1½ tbsp turbinado sugar
- 2 tsp mustard powder
- 2 tsp garlic powder
- 1 tsp mustard seeds
- 1 tsp onion powder
- 1 tsp sweet paprika
- 1 tsp chipotle chili powder
- ½ tsp cinnamon
Instructions
- Open and rinse corned beef under cold water. Trim remaining sinew with a sharp boning knife to avoid chewy bites.
- Soak the brisket in cold water for 2–4 hours to reduce excess salt.
- While soaking, mix the rub ingredients in a bowl.
- Set up the grill for indirect heat at 225°–235°F. Coat all sides of the meat with the rub, reserving 1 tablespoon, and insert a leave-in thermometer into the thickest portion.
- Place the brisket on the grill away from the heat source. Add a chunk of hickory to the coals and smoke the meat. When the internal temperature reaches about 145°F, bring the braise ingredients to a boil in a small saucepan.
- Remove the brisket from the grill at about 150°F (roughly 4 hours).
- Line an oven-safe covered pot with the cabbage, pour the braise over it, set the brisket on top, cover, and bake at 225°F for 1 hour.
- Add the potatoes to the braise, cover, and return to the oven for another hour.
- Check the internal temperature; it should be about 200°–205°F and the probe should slide in easily.
- Remove the meat from the braise, rest 10 minutes, slice against the grain, garnish with parsley, and serve with the beer-braised potatoes and cabbage.
Notes
Smoked and beer-braised corned beef pairs the bold spice and smoke of pastrami-style cooking with the tender, comforting finish of a braise. It’s an approachable technique that elevates an everyday cut into a memorable meal.