Smoked Corned Beef Brisket Hash

Cook Time

195 mins

Cooking Method






Prep Time

30 mins




6 slices, chopped Bacon

1 tsp Black Pepper

2 cups Chicken Stock

1, 2 lb. Corned Beef Brisket

2 tbsp Italian Parsley


1, Chopped Red Bell Pepper

1 tsp Thyme, fresh, chopped

1, chopped Yellow Onion

1 ½ lbs Yukon Gold Potatoes

Cooking Instructions

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.

What is a Corned Beef Brisket?

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.

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

Special Tools

  • 9x13” Metal Pan
  • Aluminum Foil
  • Cast Iron Skillet
  • Metal Sheet Tray
  • Paper Towel
  • Slotted Spoon
  • Temperature Probe

Bigger. Hotter. Heavier. Tip

Slice the remaining corned beef to put inside grilled cheese sandwiches for a meaty lunch.

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