Instructions

1. Fill a 5-quart stock pot with one gallon of drinking water and the seasoning packet from your corned beef brisket and place it atop your grill. Simmer the corned beef brisket in the stock pot for 45 minutes over hot coals or medium high heat on a gas grill. Add a little freshly ground pepper to the simmering water along with 2 tbsp. of vinegar.

2. While meat simmers, peel potatoes and onions, leaving all items whole. Quarter your head of cabbage by peeling away outer leaves, cutting the cabbage down the middle, and then cutting head into quarters. Chop the celery stalk and carrots into pieces.

3. Remove corned beef brisket from stock pot with a pair of tongs and set it on your grill next to the stock pot. Grill the brisket for 2-1/2-hours at 225 degrees Fahrenheit medium heat. If you are using charcoal grill, place brisket opposite coals. Place vegetables into the stock pot and remove the pot from the grill. Cover grill and let brisket slow cook.

4. Rub some barbecue sauce onto corned beef brisket, if desired, after 30 minutes of grilling; or, just turn the brisket over with a pair of tongs so it cooks evenly. Recover grill and let brisket cook another 90 minutes.

5. Remove brisket from grill and wrap in aluminum foil. Add about 50 hot coals to your grill or turn up heat on gas grill to high. Place foil-wrapped brisket back on grill. Place covered stock pot with vegetables in it on the grill. Cook both for another 30 minutes.

6. Remove brisket and stock pot from grill. Drain vegetables and place on a serving platter. Slice the brisket with a large carving knife and serve along with vegetables on platter.