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| 1 (3-pound) corned beef brisket (store bought or homemade) 2 tablespoons whole peppercorns 1/2 tablespoon coriander seeds 1/2 tablespoon onion powder 1 teaspoon dried thyme 1 teaspoon paprika 1 teaspoon garlic powder can of Guinness | |
| If there is still a membrane layer on the brisket, remove it. Also, remove any loose pieces and excess fat, leaving only some of the fat. If there is a spice packet set it aside. In a large pan or kettle, soak the corned beef brisket in water for 2 hours to remove any excess salt. Remove it from the water and pat it dry with paper towels. Grind the peppercorns and coriander seeds. Add the onion powder, dried thyme, paprika, and garlic powder, and mix to produce the rub. Rub the mixture on the corned beef brisket. Wrap it tightly in plastic wrap. Refrigerate the wrapped corned beef overnight. Do not let it sit out at room temperature. Set your smoker for 225 F. Unwrap the corned beef brisket and place it directly on the grill grate, fat-side up. Slow cook the corned beef brisket for about 3 hours uncovered. The internal meat temperature should be near 165 F or higher when it is done. Remove, wrap in foil (note add some beer to the foil, if you are doing corned beef and cabbage use a pan covered with foil) and return to the smoker, and continue smoking until it hits 205, if you are doing corned beef and cabbage remove after an hours or so, remove the foil add the veggies, and return to the smoker, cooking until the meat is 195-205 and the veggies are tender (again pour some beer in the pan). Once cooked, remove the corned beef brisket from the smoker and place it onto a large cutting board. Let the meat rest for 15 minutes, cut and serve. If you made the corned beef and cabbage, pour the remaining liquid in a pan, add some beer, TBSP of good mustard (Dijon) and the spice packet, bring to a simmer, adding more beer if needed. Serve the sauce as an au jus! | |
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