Step 1: Rinse and Soak

Remove the corned beef from the package and rinse it thoroughly under cold water.

To reduce some of the saltiness, place the corned beef in a bowl or container of cold water and soak for 2–3 hours.

After soaking, remove the meat and pat it dry with paper towels.

Step 2: Season the Corned Beef

Corned beef usually comes with a decent fat cap. I like to leave most of it intact for flavor, but you can trim some of the fat if you prefer.

Spread yellow mustard over the top of the brisket as a binder. I typically apply the binder mostly on the top and work it around slightly.

Sprinkle the included spice packet evenly across the top of the meat.

Set aside while you prepare the smoker.

Step 3: Preheat the Pellet Grill

Fire up your Z Grills pellet grill.

Set the pit to the lowest smoke setting, or about 160°F.

Once the temperature is stable, place the corned beef on the middle rack.

Let it smoke for 2 hours without opening the lid.

Step 4: Spritz

At the 2-hour mark, give the corned beef a light spritz with plain water or water/acv to cool the surface slightly and help build flavor.

Close the lid and let it continue cooking for another hour.

Total time so far: 3 hours.

Step 5: Beer Braise

After the third hour, remove the corned beef and place it in a foil pan.

Pour one can of beer into the pan.

Cover the pan tightly with foil.

Increase the pellet grill temperature to 250–275°F and place the covered pan back onto the grill.

Cook for about 2 more hours, or until the internal temperature reaches your desired doneness.

Step 6: Final Temperature

For texture, you have two options:

200–201°F – Tender with a slight bite (my preferred texture)

210–211°F – Very soft, more like traditional brisket

Step 7: Rest and Slice
Remove the corned beef from the grill and let it rest for 10–15 minutes.

Slice against the grain, serve, and enjoy.