Smoked Corned Beef Brisket Hash Recipe
St. Patrick's Day
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.
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.
WOOD PELLET RECOMMENDATION
Pit Boss Competition Blend Hardwood Pellets
Slice the remaining corned beef to put inside grilled cheese sandwiches for a meaty lunch.