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Smoker | |
| 1 flat-cut corned beef brisket, 4 to 5 lbs. Creole/course mustard Agave/Honey Optional pickling/corned beef spice | |
| Prep For prepackaged corned beef soak in water at least 8 hours, changing water up to3-4 times. 1 hour prior to cooking, remove from the water, pat the corned beef dry, mix 2/3 mustard 1/3 agave and liberally rub on meat, if desired lightly coat with pickling/corned beef spice. Let set at room temperature. 1 Fill the smoker's water pan, add hickory , pecan, or apple chips and preheat the smoker to 200 degrees F. 2 Place the corned beef in the smoker and let it cook for three hours, Remove place over a 9x13 pan on a rack or foil, add some onion slices below the pan. Add 2 cans Guinness and 1 can water underneath the rack and seal the foil. Place back in the smoker or an oven at 300 for approximately 2-5 hours, until the corned beef is tender and reaches an internal temperature of 195 degrees F (note depending on the size/temp this can take significantly longer, in general figure 10 degrees an hour, you can increase the temp up to 375 to accelerate the cook time at the end). 3 Remove the corned beef from the smoker and let it cool at room temperature for 30 minutes. 4 Slice/cube the meat against the grain and enjoy. If storing the meat, add some of the liquid to keep the meat moist. | |
Excellent | |
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