Cook times*

Cook Time: 2-3 Hours | Desired Temp: 200º  
*Cook times may vary


  • 3-5 lb. Pre-Brined Corned Beef Brisket
  • PBC Beef & Game Pit Rub
  • 1/4 cup Beer, beef broth, or water (wrapping liquid)


  1. Light your Pit Barrel® Cooker (PBC) according to the instructions.
  2. Remove corned beef brisket from package, lightly rinse with water and pat dry with paper towel.
  3. Lightly coat both sides of the corned beef with PBC Beef and Game Rub.
  4. Place one hook through the corned beef brisket.
  5. Hang brisket from rods in the PBC.
  6. Cook approximately 1-1.5 hours, or until the center of the thickest part of the meat reaches an internal temperature of 160-170º (shown using the ThermoWorks ChefAlarm®).
  7. Remove the brisket from the PBC to a large platter or sheet pan, remove the hook, and wrap it fat-side-down in a double layer of heavy-duty foil, adding the beer, broth or water before sealing the foil.
    Tip: Wrap it as tightly as you can without piercing the foil.
  8. Remove the rods from the PBC, install the grill grate, and put the wrapped brisket on the grate with the sealed/crimp of the foil facing up.
  9. Leaving the rods out, secure the lid, and continue cooking the brisket until it reaches an internal temperature of 200º, about 1-1.5 hours.
  10. Remove smoked corned beef from the PBC, open the foil seal about 1 inch to vent the steam, and let it rest about 30-40 minutes.
  11. Carve the smoked corned beef against the grain.
  12. Plate, serve and enjoy!

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