Beef

Corned Beef

Prep Time: 6 hrs

Cook Time: 7 hrs

Difficulty: Intermediate

You don't have to wait until St. Patty's day to make this delicious corned beef. With a blend of savory spices and a slow brine, you know this Corned Beef will be a flavorful alternative to run-of-the-mill menus.

Instructions

Step 1: 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 1-2 minutes then remove from water and pat dry.
Step 2: Preheat recteq to 250°F.
Step 3: Season brisket liberally with Ben's Heffer Dust. Place brisket in recteq fat side down and smoke until meat reaches an internal temperature of 165°F.
Step 4: Remove from grill and place in an aluminum pan.
Step 5: Add beef broth, carrots, and onions (beer is great to add here as well) and season liberally with Colden's Freakin Greek Rub.
Step 6: Cover pan with foil, making sure liquid covers at least 1/3 of the meat.
Step 7: Increase the recteq temperature to 300°F and place the pan in the recteq to cook for 1.5 hours.
Step 8: Remove the pan and add the potatoes and cabbage.
Step 9: Cover the pan and return to cook until meat reaches an internal temperature between 195-200°F (your meat probe should slide freely in and out of the brisket and vegetables should be fork tender).
Step 10: Remove meat from pan and double wrap in aluminum foil or butcher paper, then let meat rest for 30 minutes.
Step 11: Remove meat from wrap and slice thinly against the grain.

Ingredients

Serving Sizes

Roast

1 each (7 pound) Corned Beef Brisket Flat
2 cup(s) Carrots, rough chopped
2 cup(s) Onions, rough chopped
1 cup(s) Cabbage, rough chopped
2 cup(s) Potatoes, rough chopped
24 oz(s) Beef Broth
3 tablespoon(s) Ben's Heffer Dust
3 tablespoon(s) Colden's Freakin' Greek

Tools Needed

Step 1: 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 1-2 minutes then remove from water and pat dry.
Step 2: Preheat recteq to 250°F.
Step 3: Season brisket liberally with Ben's Heffer Dust. Place brisket in recteq fat side down and smoke until meat reaches an internal temperature of 165°F.
Step 4: Remove from grill and place in an aluminum pan.
Step 5: Add beef broth, carrots, and onions (beer is great to add here as well) and season liberally with Colden's Freakin Greek Rub.
Step 6: Cover pan with foil, making sure liquid covers at least 1/3 of the meat.
Step 7: Increase the recteq temperature to 300°F and place the pan in the recteq to cook for 1.5 hours.
Step 8: Remove the pan and add the potatoes and cabbage.
Step 9: Cover the pan and return to cook until meat reaches an internal temperature between 195-200°F (your meat probe should slide freely in and out of the brisket and vegetables should be fork tender).
Step 10: Remove meat from pan and double wrap in aluminum foil or butcher paper, then let meat rest for 30 minutes.
Step 11: Remove meat from wrap and slice thinly against the grain.

Chef Pairings

To stick with tradition, serve Carrots, Cabbage, and Potatoes along with this tasty Corned Beef. You can also serve the leftovers on a sandwich with a little sauerkraut.