Corned Beef

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.