Corned Beef Brisket Hash is a hearty and flavorful dish that rivals any store-bought version, especially when made from scratch. Learn how to make corned beef brisket with a few ingredients and a little bit of time. The brisket is cured, smoked until tender, then diced and mixed with tender potatoes, peppers, and onions that crisp up as they cook. Add a few eggs for an elevated breakfast, or enjoy for a flavorful lunch or dinner.


  • 2 cups Beef Stock, low sodium

  • 3 tbsp Butter, Unsalted

  • TT Cracked Black Pepper

  • 3.2 oz Maple Cure

  • 8 cups Potatoes, diced - Idaho, Sweet, & Yukon Gold

  • TT Sea Salt

  • 5 lbs Brisket Flat, Trimmed

  • 1 1/3 tbsp Corned Beef Seasoning

  • 1 tbsp Italian Parsley

  • 2 tbsp Olive Oil

  • 1 Red Bell Peppers, Diced

  • 1 Yellow Onion, chopped



  1. To add smoky, bacon like aromas to the savory Corned Beef, our Wisconsin Hickory Hardwood Pellets are the perfect choice for this recipe.


  1. Prepare the Brine (4-7 Days in Advance):

  2. Place brisket in a 9x13 glass pan, then rub seasoning on both sides. Whisk together cure and cold water, and pour over the brisket. Cover the top of the brisket with plastic wrap, then place a shallow pot on top of the wrap to keep the brisket submerged in the brine.

  3. Refrigerate for 4-7 days. Flip brisket over every 24 hours. The brisket will have absorbed half of the brine by the time you are ready to cook it.

  4. Remove brisket from brine and rinse under cold water, removing any whole spices. Blot dry with a paper towel and allow to sit at room temperature for 1 hour.
  5. Fire up your Louisiana Grills pellet grill and preheat to 250°F. If using a gas or charcoal grill, set it up for low, indirect heat.
  6. Transfer the brisket flat [fat cap up] directly on grill grate, over indirect heat, and cook for 2 hours.
  7. Remove the brisket from the grill and set it in a cast iron skillet, or foil-lined aluminum pan, with beef stock. Cover with foil and return to the grill.
  8. Increase the temperature to 275° F and cook an additional 1 hour. Then, baste brisket with pan jus. Cook the brisket for another 1 hour, or until the brisket is tender and reaches 202° F.
  9. Remove brisket from the grill and allow the brisket to rest for 15 to 20 minutes. This brisket will be hard to resist enjoying right away, but be sure and dice up 4 cups for hash, then slice and enjoy the rest while it’s warm.
  10. Heat a large cast iron skillet over medium-low heat. Melt butter and olive oil, then add potatoes.
  11. Continue sautéing for 5 minutes, then fold in the corned beef and parsley. Cook for an additional 5 minutes. Serve warm.


    1. Use the leftover Corned Beef as a sandwich or with your favorite side for dinner.