Grub Rubbed and Smoked Corned Beef Brisket Recipe

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2 votes | 13808 views

This recipe turned out fabulous even though I used a corned beef brisket instead of the traditional brisket. I created a wonderful spice blend especially for grilled meats and coined it Neillio's Grub Rub. Let the brisket marinate in the rub for 1/2 day to 24 hours. I used both the grill and the oven for this recipe and feel great about it. That way I could smoke the brisket one evening and finish it off for before mealtime the next day! This method made more sense for my schedule. I hope you enjoy this recipe as much as my family and I did. I also served this brisket with a warm Asian Slaw that worked magnificently.

Prep time:
Cook time:
Servings: 12


Cost per serving $5.48 view details


  1. Rinse and pat brisket dry.
  2. Sprinkle brisket with 2 tbsp. and up to 3 tbsp. of spice blend and drizzle with olive oil. rub brisket vigorously and place in large resealable bag, pressing out excess air. Let stand at room temperature for 1 hour and refrigerate for 6 to 24 hours.
  3. When ready, place on hot grill with desired smoking medium and sear on both sides over direct coals.
  4. When both sides are nicely seared, smoke using indirect heat for 4 hours.
  5. Remove from grill and wrap tightly with heavy duty foil and finish in oven at 350*F in a cast iron skillet, with a about 1 cup of water. bake until fork tender, about 3 1/2 hours.
  6. Let rest before cutting, about 15 minutes. Serve with favorite BBQ sauce.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 184g
Recipe makes 12 servings
Calories 319  
Calories from Fat 204 64%
Total Fat 22.69g 28%
Saturated Fat 7.17g 29%
Trans Fat 0.0g  
Cholesterol 81mg 27%
Sodium 1932mg 81%
Potassium 511mg 15%
Total Carbs 4.79g 1%
Dietary Fiber 0.5g 2%
Sugars 3.24g 2%
Protein 22.6g 36%
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  • myra byanka
    I'm going to make some sandwiches with this recipe, because I LOVE corned beef.



    • Ol'Chicago
      December 24, 2012
      What an interesting variant for traditional corned beef, just by the rubs ingredient call and properties searing and smoking will add, I can taste the complimentary flavors already.

      This is on the menu for new years, with polish cabbage rolls, asparagus maybe fried green tomatoes and okra? something good will pop into my head.

      I compliment your imagination and resourcefulness,
      Thank You.

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