CORNED BEEF

INGREDIENTS:
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5-7lb. beef brisket flat, brisket point, or round roast
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2 cups carrots
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2 cups onions
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1 whole cabbage
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2 cups potatoes
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16oz beef broth
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24oz favorite Irish beer
INSTRUCTIONS:
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Preheat recteq® to 250ºF.
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If your meat is already cured, submerge it in cold water for about 6 hours changing the water once; if you cured your meat yourself, rinse in cold water for about 1-2 minutes then remove meat from water and pat dry.
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Season brisket liberally with Ben’s Heffer Dust.
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Place brisket in recteq® fat-side down and smoke until meat reaches an internal temperature of 165ºF.
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Remove from grill and place in aluminum pan.
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Add beef broth, beer, carrots, and onions and season liberally with Greek rub.
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Cover pan with foil, making sure liquid covers at least 1/3 of the meat.
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Increase the grill temperature to 300ºF and return to grill to cook for 1.5 hours.
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Remove pan and add potatoes and cabbage.
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Cover pan and return to grill and cook until meat reaches an internal temperature between 195-200ºF (your meat probe should slide freely in and out of the brisket and vegetables should be fork tender).
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Remove meat from pan and double wrap in aluminum foil or butcher paper, then let meat rest 30 minutes.
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Remove from wrap and slice thin against the grain.
Note:
Can be enjoyed as is with vegetables or on a sandwich.
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