beer brined corned beef


  • 3 Quart cold water

  • 3 (12 oz bottles) dark lager beer, apple juice, or more water

  • 1 1/2 Cup kosher salt

  • 1/2 Cup brown sugar

  • 1 Tablespoon Curing Salt, per pound of meat

  • 5 Tablespoon pickling spice

  • 1 Whole Onion, peeled and thickly sliced

  • 5 Clove garlic, smashed

  • 12 Pound whole packer brisket

  • 1 As Needed Your Favorite Prime Rib Rub




Brine: In a large stockpot or food-safe pail, combine water, beer, kosher salt, brown sugar, and curing salt. Stir with a long-handled spoon until the salt and sugar crystals have dissolved.


Add the pickling spice, onion, and garlic. Transfer the brine to the refrigerator.


Add the meat to the brine and weigh it down so the meat is completely submerged. Brine the brisket for 3 to 4 days, stirring once daily.


Remove the brisket from the brine, discarding brine. Rinse the brisket thoroughly under cold running water. Sprinkle with prime rib rub seasoning.


When ready to cook, Set the Z Grill to 250℉ and preheat, lid closed for 15 minutes.


When grill is to temperature, place beef brisket directly on the grill grate and cook until meat reaches an internal temperature of 160℉ (about 4-5 hours).


Wrap in a double layer of foil and add 1-1/2 cup water to the meat. Place back on the Z Grill until meat reaches an internal temperature of 204℉ (about 3-4 hours).


Let rest for 30 minutes. To serve, carve the meat across the grain into 1/4” slices and transfer to a platter or plates. Enjoy!

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