Jan's Unique Beer-Brined Corned Beef

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Step 1

Start by combining water, three bottles of beer, two onions, kosher salt, half a cup of brown sugar, curing salt, a quarter cup of pickling spice, and two tablespoons of garlic in a very large pot. Stir everything together until the salts have completely dissolved. Add the beef and gently stir to make sure it's coated. Place a heavy plate or a large bowl on top to keep the beef submerged, cover the pot with plastic wrap, and pop it in the fridge. Let it brine for four days, stirring it once each day.

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Step 2

While the beef is brining, soak some wood chips in apple juice for a couple of hours. When the brining is done, take the beef out, discard the brine, and give the meat a good rinse under cold water. Let it sit at room temperature while you get the grill ready.

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Step 3

Heat your outdoor grill to around 150 to 175 degrees Fahrenheit. Put the soaked wood chips in a shallow aluminum pan right on the heat source to start creating smoke. Place the beef directly on the grill grate and let it smoke for about two hours.

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Step 4

Next, mix together one bottle of beer, one chopped onion, a couple of tablespoons each of brown sugar, pickling spice, chopped garlic, and some black pepper in a large saucepan. Bring this mixture to a boil, then pour it into a big roasting pan. Nestle the beef into the braising liquid, cover the pan tightly with foil, and set it back on the grill.

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Step 5

Turn the grill up to 250 degrees Fahrenheit, close the lid, and let the beef roast in the braising liquid for 3 to 4 hours. You'll know it's ready when a thermometer inserted into the center reads at least 145 degrees.

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Step 6

Once it's done, carefully remove the beef from the roasting pan, discard the liquid, and let the meat cool enough to handle. Finally, slice it thinly against the grain, and you're ready to enjoy!