We all have had barbecue brisket. We have all had corned beef brisket. This instructable we combine the two..

Corned beef briskets are available in many areas year round, but the best deal is to buy them around St Patrick's day when they are in plentiful supply at discount prices. They keep very well in the deep freeze.

Step 1: The Recipe...

Our recipe

1 Corned beef, this is a "point cut", they tend to be less expensive then a "flat cut" but it makes little difference.

The Glaze:
2 TBS light brown sugar, you can use dark, but white sugar is out
4 TBS Prepared yellow mustard
2 tsp Worcestershire sauce
1 tsp dried onion
1/2 tsp chili powder
1/2 tsp garlic powder or 1 clove fresh, finely chopped.
1/2 tsp prepared horseradish (optional)

For the fire:

hickory (or any other hardwood chips you prefer)
cheap red wine
Don't forget the charcoal! Hardwood lump.

Anyone ever try Guinness soaked chips instead of red wine?
I haven't, but it would be an interesting experiment.
Just as a note: a rub of garlic, cracked black pepper, cracked corriander seed and salt turn smoked corned beef into PASTRAMI!!!!!
Looks great this is the same way I have done it, but with a 14 pound corned brisket. I like your price, I was just at Cash & Carry today and it was 2.42.pound for the corned brisket, I got the beef brisket at 1.77 it was 13.5 pounds I will be smoking it on my drum smoker this saturday.
Does it taste good?
Well, Yes! I never get leftovers (almost) for sandwiches, but when I do, it's especially good on sourdough or rye.
The wine soaked chips is a neat twist ! But then so is using the corned beef, I'll have to give both a try
Looks great!

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