Corn Beef Brisket Barbecue Tender cook a traditional Corned Beef and Cabbage dinner on the old barbecue grill. Its light smoked 'low and slow" flavor is exceptional!


  • Corned Beef – 4 ½ to 5 lb
  • Potatoes – 5 or 6 medium
  • Celery – 1 rib
  • Cabbage – 1 head
  • Onion – 2 large
  • Ground Pepper
  • Vinegar
  • Spice pack that comes with corn beef
  • BBQ sauce – your favorite or one of ours found here;
  • Tin foil
  • 5 Quart Stock Pot with lid
  • Water – 1 gallon


1. Set up your grill for indirect heat (hot coals on one side of the grill and no coals on the other side of the grill) – You’re looking for a grill temperature of between 225 and 250 degrees Fahrenheit. COOKING 2. Place your stock pot directly over the hot coals and add 1 gallon of water 3. Place the corn brisket into the pot when the water is simmering – this will help draw out some of the spices and brine in the beef 4. Add ground pepper to the pot 5. Add a little vinegar to the pot 6. Add the spice pack that came with the corn beef to the pot 7. Cover pot with the lid and let simmer for ½ hour 8. While beef is simmering 9. While the Brisket is simmering
  • Peel potatoes
  • Peel and chop the carrots
  • Peel onions – leave whole
  • Chop celery rib
  • Core and quarter the head of cabbage
10. After ½ hour take the brisket out of the pot and place on the side of the grill with no coals 11. Add the cabbage, potatoes, onions, carrots and celery to the stock pot 12. Take the stock pot off the grill and put to the side – this will start the cooking process and you will return the pot to the grill to finish cooking later 13. Cover grill with the lid 14. After ½ hour
  • Brush on a layer of BBQ sauce onto the brisket
  • Rotate the brisket 180 degrees so it cooks evenly
15. After 1 hour
  • Brush on another layer of BBQ sauce
  • Tightly wrap the brisket in tin foil – this will help make it tender – return to the grill on side with no coals
  • Replenish your coals with prelit coals
  • Place the stock pot back on the grill over the hot coals
16. Cook until veggies are fork tender – about ½ hour


17. Cut brisket thinly against the grain 18. Pile your plate high with brisket, potatoes, cabbage, onion and carrots – top veggies with sweet butter