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Smoked Corned Beef Brisket Hash Recipe
Smoked Corned Beef Brisket Hash Recipe
Rated 4.0 stars by 2 users
Category
St. Patrick's Day
Servings
4
Prep Time
30 minutes
Cook Time
195 minutes
Skip the can and go for a delicious brunch recipe with this Smoked Corned Beef Brisket Hash. Instead of boiling, the corned beef is smoked low and slow on the grill, then braised with potatoes until perfectly tender and moist. The smoky brisket and potatoes are chopped up then tossed with veggies and bacon on the grill for a hearty bowl you can enjoy any time of year.
WHAT IS A CORNED BEEF BRISKET?
Corned beef is made from a brisket flat that has been cured in a salt brine and seasoned with pickling spices.
Note: It is recommended to use Competition Blend Hardwood Pellets with this recipe.
Pit Boss Kitchen
Ingredients
6 Slices Bacon, Chopped
1 Tsp Black Pepper
2 Cups Chicken Stock
1-2 lbs Corned Beef Brisket
2 Tbsp Italian Parsley
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1 1/2 Tsp Smoked Salt & Cracked Pepper Rub
1 Red Bell Pepper, chopped
1 Tsp Fresh Thyme, chopped
1 Yellow Onion, chopped
1 1/2 lbs Yukon Gold Potatoes
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Pit Boss Competition Blend Hardwood Pellets
Wood Pellet Recommendation
Directions
Remove corned beef brisket from packaging, rinse under cold water, and pat dry with paper towel.
Season brisket with included seasoning packet and coarse black pepper, then rest for 30 minutes.
Fire up your Pit Boss and set it to Smoke setting for 15 minutes, then increase temperature to 225°F. If using a gas or charcoal grill, set it up for low indirect heat.
Lay brisket directly on the grill grate and smoke for 2 ½ to 3 hours or until the internal temperature reaches 165°F.
Once this temperature is achieved, place the brisket in a 9 x 13 metal pan with potatoes and chicken stock.
Cover with foil and cook until brisket reaches an internal temperature of 202°F.
Remove brisket from grill and refrigerate overnight or until brisket and potatoes have fully cooled.
When ready to cook, peel and dice potatoes then chop up 1 lb. of brisket, reserving the remainder for future use.
Place a cast-iron skillet on the pellet grill and preheat to 400°F.
Once skillet is heated, add bacon and sauté for 8 to 10 minutes, until brown.
Remove with slotted spoon and place on paper towel-lined tray.
Add onion and red bell pepper to skillet with rendered bacon fat and sauté for 3 minutes, then add cooked brisket.
Add Pit Boss Smoked Salt & Pepper Rub, parsley and thyme and sauté another 3 minutes.
Add diced potatoes. Gently stir to incorporate and serve hot.
Recipe Video
Recipe Note
Slice the remaining corned beef to put inside grilled cheese sandwiches for a meaty lunch.