Ingredients:

• 5-7lb. beef brisket flat, brisket point, or round roast
• 2 cups carrots
• 2 cups onions
• 1 whole cabbage
• 2 cups potatoes
• 16oz beef broth
• 24oz favorite Irish beer
• Ben’s Heffer Dust
• Colden’s Freakin’ Greek Rub

Instructions:

• Pre-heat recteq to 250ºF.
• 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.
• Season brisket liberally with Ben’s Heffer Dust.
• Place brisket in recteq fat-side down and smoke until meat reaches an internal temperature of 165ºF. 
• Remove from grill and place in aluminum pan. 
• Add beef broth, beer, carrots, and onions and season liberally with Greek rub.
• Cover pan with foil, making sure liquid covers at least 1/3 of the meat. 
• Increase the grill temperature to 300℉ and return to grill to cook for 1.5 hours.
• Remove pan and add potatoes and cabbage. 
• 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).
• Remove meat from pan and double wrap in aluminum foil or butcher paper, then let meat rest 30 minutes.
• Remove from wrap and slice thin against the grain.

Note:

• Can be enjoyed as is with vegetables or on a sandwich.