Corned Beef Brisket
Difficulty:Moderate
Prep Time:8 Hours
Cook Time:16 Hours
Serves:8
Prep Time:8 Hours
Cook Time:16 Hours
Serves:8
Nutritional Information
This recipe calls for a corned beef brisket, raw. This means that a brisket has been corned, or pickled, but not smoked. Should be able to find this at your neighborhood grocery store or market.
Ingredients
- 1 corned beef brisket, raw, about 16 pounds
- 1/4 cup kosher salt
- 1/4 cup paprika
- 3 tablespoons coriander seeds
- 3 tablespoons brown sugar
- 2 tablespoons black peppercorns
- 2 tablespoons yellow mustard seeds
- 1 tablespoons white peppercorns
- 8 cloves garlic minced
- grape wood, for smoking
Directions
- 1. Combine coriander seeds, peppercorns and mustard seeds in a spice grinder. Grind coarsely. Add in remaining ingredients and mix well. Rub is now ready to use. It may be stored, refrigerated in an airtight container, for up to a week.
- 2. Rub the brisket with the rub and refrigerate overnight.
- 3. Preheat the EGG to 225º using indirect heat. Smoke the meat until an internal temperature reaches 185, about 16 hours, or an hour per pound.
- 4. Let the meat rest for 10 minutes before slicing.