It took about two and one-half hours to reach an internal temperature of 185 to 190 degrees. The meat came out fork-tender and very succulent. Here's my procedure:
- Rinsed the brisket under cold running water to wash away as much brine as possible.
- Trimmed the fat off the top of the brisket to within a quarter inch of the meat.
- Turned all four burners on the grill to high to pre-heat the grill.
- Set the meat on the grill without a rub or any seasoning since corned beef already has a strong flavor.
- Browned the brisket on both sides with the meat centered on the grill.
- Turned the two outside burners to medium, cut the heat on the two center burners and closed the lid.
- Turned the brisket over once each hour.
- Periodically adjusted the two outside burners to keep the grill between 325 and 350 degrees with the lid closed.
- Cut the heat when the internal temperature of the brisket reached 185 degrees.