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Sweet & Smoky Corned Beef

Sweet & Smoky Corned Beef. A Pellet Grill Recipe

Sweet & Smoky Corned Beef, we’re invited to St. Patrick’s Day pot luck. Of course, when asked what we should bring our friends always utter those three little words “bring barbequed meat”. Patti wanted to try to just smoke the corned beef instead of grilling it, using different sorts of seasoning. It was lean, a little sweet, a little savory and a lot of delicious. We served it with a bacony, sautéed cabbage and some fresh carrots. It made the perfect pastrami for casseroles and sandwiches, too. Ken can’t wait until we make it for the party.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Prep Time: 10 minutes
Cook Time: 3 hours at 250*  (121c)


 

Ingredients: Sweet & Smoky Corned Beef

2, 3 ¾ lb. point cut corned beef
5 cups apple juice
4 cups fresh, peeled garlic
2 Tablespoons pickling spice
1 cup horseradish mustard
2 Tablespoons Big Dick’s Dry Rub

Directions: Sweet & Smoky Corned Beef

Do a quick sear on the corned beef and set aside. In small saucepot combine all marinade ingredients. Simmer for 15 minutes until garlic is semi-soft. Sprinkle both sides of corned beef with Big Dick’s Dry rub and place meat in extra large baking dish or foil pan. Pour marinade over meat. Turn meat every ½ hour until the meat is fork tender…

Do a Quick Sear on the Grill GratesSimmer Marinade for 15 Minutes

In The Smoke

Cooking Directions: 

Preheat your Grill to 250* (121c). Place everything directly onto the grill and just let it hang out in the smoke and get happy for 3 hours or so. This is referred to as “Smoking” or “Hot Smoking”, the meat will pick up all the flavor of the smoke. You want to smoke this until it is fork tender, the internal temp around 170 degrees (77c). Keep in mind that the meat will continue cooking for another 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Let’s Eat!!!

 

Thank you date night doings and Ken Fisher for this recipe

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