Directions
- Remove corned beef brisket from packaging, rinse under cold water, and pat dry with paper towel.
- Season brisket with included seasoning packet and coarse black pepper, then rest for 30 minutes.
- Fire up your Pit Boss and set it to Smoke setting for 15 minutes, then increase temperature to 225°F. If using a gas or charcoal grill, set it up for low indirect heat.
- Lay brisket directly on the grill grate and smoke for 2 ½ to 3 hours or until the internal temperature reaches 165°F.
- Once this temperature is achieved, place the brisket in a 9 x 13 metal pan with potatoes and chicken stock.
- Cover with foil and cook until brisket reaches an internal temperature of 202°F.
- Remove brisket from grill and refrigerate overnight or until brisket and potatoes have fully cooled.
- When ready to cook, peel and dice potatoes then chop up 1 lb of brisket, reserving the remainder for future use.
- Place a cast-iron skillet on the pellet grill and preheat to 400°F.
- Once skillet is heated, add bacon and sauté for 8 to 10 minutes, until brown.
- Remove with slotted spoon and place on paper towel-lined tray.
- Add onion and red bell pepper to skillet with rendered bacon fat and sauté for 3 minutes, then add cooked brisket.
- Add Pit Boss Smoked Salt & Pepper Rub, parsley and thyme and sauté another 3 minutes.
- Add diced potatoes. Gently stir to incorporate and serve hot.
