6 slices, chopped Bacon
1 tsp Black Pepper
2 cups Chicken Stock
1, 2 lb. Corned Beef Brisket
2 tbsp Italian Parsley
1 ½ tsp PIT BOSS HICKORY BACON RUB
1, Chopped Red Bell Pepper
1 tsp Thyme, fresh, chopped
1, chopped Yellow Onion
1 ½ lbs Yukon Gold Potatoes
Skip the can and go for a delicious brunch recipe with this Smoked Corned Beef Brisket Hash. Instead of boiling, the corned beef is smoked low and slow on the grill, then braised with potatoes until perfectly tender and moist. The smoky brisket and potatoes are chopped up then tossed with veggies and bacon on the grill for a hearty bowl you can enjoy any time of year.
Corned beef is made from a brisket flat that has been cured in a salt brine and seasoned with pickling spices.
Note: It is recommended to use Competition Blend Hardwood Pellets with this recipe.
This recipe uses Pit Boss Hickory Bacon Seasoning.
Slice the remaining corned beef to put inside grilled cheese sandwiches for a meaty lunch.