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BBQ Corned Beef!

Picture of BBQ Corned Beef!
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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.
 
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Step 1: The recipe...

Picture of 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.

Step 2: The night before.....

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The night before:

This step is optional, I do it because the corned beef has a strong salt flavor of it's own, this ensures some smoke flavor.

Place a big handful of wood chips in a container with a cover
Pour some of the red wine over the chips

Save the rest of the wine for sangria!

Step 3: Early in the morining..

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Get up early on the morning of the cooking and start prepping the corned beef. Because we are not boiling it we need to get rid of some of the "saltiness" in the meat. To do this we need to soak the brisket at room temp for a couple of hours.

Un-pack the brisket rinse it off and place it in a large pot. Cover the brisket with water and wait.

Spoilage isn't a concern due to the salt and sodium nitrate already in the meat.
wrighte2 years ago
Anyone ever try Guinness soaked chips instead of red wine?
79spitfire (author)  wrighte2 years ago
I haven't, but it would be an interesting experiment.
drloki3 years ago
Just as a note: a rub of garlic, cracked black pepper, cracked corriander seed and salt turn smoked corned beef into PASTRAMI!!!!!
hamer695 years ago
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.
baudeagle5 years ago
Does it taste good?
79spitfire (author)  baudeagle5 years ago
Well, Yes! I never get leftovers (almost) for sandwiches, but when I do, it's especially good on sourdough or rye.
l8nite5 years ago
The wine soaked chips is a neat twist ! But then so is using the corned beef, I'll have to give both a try
branonls5 years ago
Looks great!