Corned Beef


  • 5-7lb. beef brisket flat, brisket point, or round roast
  • 2 cups carrots
  • 2 cups onions
  • 1 whole cabbage
  • 2 cups potatoes
  • 16oz beef broth
  • 24oz favorite Irish beer
  • Ben’s Heffer Dust
  • Colden’s Freakin’ Greek Rub


  • Pre-heat recteq to 250ºF.
  • If your meat is already cured, submerge it in cold water for about 6 hours changing the water once; if you cured your meat yourself, rinse in cold water for about 1-2 minutes then remove meat from water and pat dry.
  • Season brisket liberally with Ben’s Heffer Dust.
  • Place brisket in recteq fat-side down and smoke until meat reaches an internal temperature of 165ºF. 
  • Remove from grill and place in aluminum pan. 
  • Add beef broth, beer, carrots, and onions and season liberally with Greek rub.
  • Cover pan with foil, making sure liquid covers at least 1/3 of the meat. 
  • Increase the grill temperature to 300℉ and return to grill to cook for 1.5 hours.
  • Remove pan and add potatoes and cabbage. 
  • Cover pan and return to grill and cook until meat reaches an internal temperature between 195-200ºF (your meat probe should slide freely in and out of the brisket and vegetables should be fork tender).
  • Remove meat from pan and double wrap in aluminum foil or butcher paper, then let meat rest 30 minutes.
  • Remove from wrap and slice thin against the grain.


  • Can be enjoyed as is with vegetables or on a sandwich.