Barbecued Corned Beef
Tuesday, July 4th, 2006*Update*
Four hours of slow smoking wasn’t quite enough. I am now ammending this recipe to read 8 hours.
Other than that this is great. Salty, sweet, and sour all at once, it kinda tastes a bit like jerky. I like it.
I know what you’re thinking:
“WTF?”
It’s the 4th of July and I got a 3-lb Corned Beef Brisket at Stop and Shop for $2 a few weeks ago. Shannon and I got the idea… Why not barbecue it?
The Facts
- Corned beef needs to be slow cooked.
- Barbecued brisket is awesome.
- Brining meat makes it flavorful and moist.
It seems to follow that Barbecued Corned Beef Brisket should be awesome by these standards. Well, I’ve got a brisket on the smoker as I type this. In a little over three hours, I should be too busy wolfing down some brisket to update this. But I promise that I’ll let you know by tonight.
Barbecued Corned Beef Brisket
- Thaw your brisket.
- Allow it to sit out at room temperature for 45 minutes prior to putting on the smoker.
- While your brisket is sitting, start your fire.
- Wood fires are best, though charcoal and wood chips can work well too.
- After smoker has preheated and brisket has come to room temperature, place the brisket on the smoker.
- Every 45 minutes or so (every half hour is GREAT) mop the brisket with my Briney Beer Brisket Mop (recipe below)
- After 7 to 8 hours, brisket should be done. Allow to rest 15 minutes to 1/2 hour before slicing.
- Enjoy.
Briney Beer Brisket Mop
- 6 oz beer (your favorite, I used Yuengling)
- 2 oz ketchup
- 1 tblsp Tobasco jalapeno sauce
- 2 oz pickle juice
- Salt and fresh ground pepper
- 1 tsp sweet paprika
- Combine all ingredients in a small bowl.
- Voila
