Jan's Beer-Brined Corned Beef

Prepare the Brine: In a very large pot, combine the water, 3 bottles of lager, sliced onions, kosher salt, 1/2 cup brown sugar, curing salt, pickling spice, and garlic. Stir well until all salts are completely dissolved. Add the beef brisket, ensuring it is fully submerged. Use a large bowl or heavy plate to weigh it down if necessary. Cover the pot with plastic wrap and refrigerate for 4 days, stirring once a day to ensure even brining. (Prep time: 15 minutes, Brining time: 4 days)

Soak Wood Chips: Submerge your chosen wood chips (hickory or apple are excellent) in apple juice for at least 2 hours to infuse them with moisture and flavor. (Soaking time: 2 hours)

Rinse and Rest: Remove the beef brisket from the brine, discarding the brine entirely. Rinse the brisket thoroughly under cold running water to remove excess salt. Allow the brisket to come to room temperature for about an hour before smoking. (Prep time: 1 hour)

Smoke the Brisket: Preheat your outdoor grill to a low temperature, ideally between 150 to 175 degrees F (65 to 80 degrees C). Place the soaked wood chips in a shallow aluminum pan directly over the heat source to generate smoke. Place the brisket directly on the grill grate and smoke for 2 hours, maintaining a consistent temperature. (Smoking time: 2 hours)

Prepare Braising Liquid: In a large saucepan, combine the remaining 1 bottle of lager beer, the remaining sliced onion, 2 tablespoons of brown sugar, pickling spice, garlic, and black pepper. Bring the mixture to a boil, then remove from heat and pour into a large roasting pan. (Prep time: 10 minutes)

Braise the Corned Beef: Place the smoked brisket into the roasting pan with the braising liquid. Cover the pan tightly with heavy-duty aluminum foil to create a sealed environment. (Prep time: 5 minutes)

Roast to Perfection: Increase the grill temperature to 250 degrees F (120 degrees C). Place the covered roasting pan on the grill and roast the brisket until it is fork-tender, approximately 3 to 4 hours. Use an instant-read thermometer to check the internal temperature; it should reach at least 145 degrees F (60 degrees C). (Roasting time: 3-4 hours)

Rest and Slice: Remove the roasted corned beef from the roasting pan, discarding the braising liquid. Let the corned beef cool slightly until it is easily handled. Slice the beef thinly against the grain to maximize tenderness. (Resting time: 20 minutes)