St. Patrick’s Day is a real meat day. And a day of Irish traditions full of bold flavours. That’s why we smoke the slightly fattier ‘point’ part of the brisket. Cooking the brisket means smoking until you have reached the ‘stall’ of internal temperature and then quickly wrapping and cooking without letting the meat dry out. Step by step you can see how we prepare, season and smoke the dish.
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Thick sandwich with smoked Corned Beef from brisket
Ingredients
- Brisket, the ‘point’ piece of about 1.5 kg
- Every Day Grinder
- Smokehouse rub
- Black pepper grinder
- Apple cider vinegar
- 1 white cabbage
- 3 large sweet potatoes
- 3 large winter carrots
- 3 onions
- block of butter
Necessities
- A BBQ that can be locked
- Coal, firelighters, etc. for lighting the BBQ
- SMOKE CHUNKS HICKORY
- Aluminium foil
- A knife
- A cutting board A pair of pliers
- Gloves
- Thermometer
>> Watch our step-by-step how-to video recipe HERE <<
Easy recipe steps
1. Start the barbecue and heat it to a temperature of 120 degrees C.
2. Add Hickory Smoke Chunks and start the smoking process. The charcoal provides extra flavour to the piece of meat and is also an important source of heat during the cooking process.
3. In the meantime, trim the meat by cutting away all the fat around it and make a nice compact whole from the piece of meat.
2. Add Hickory Smoke Chunks and start the smoking process. The charcoal provides extra flavour to the piece of meat and is also an important source of heat during the cooking process.
3. In the meantime, trim the meat by cutting away all the fat around it and make a nice compact whole from the piece of meat.
2. Season the meat. We first used some apple cider vinegar to massage the meat, so that the meat gets an acidity for extra tenderness. Then generously apply Smokehouse Rub on both sides.
3. Place the brisket on the grill and let the meat smoke. Start early in the day, because brisket takes a long, long time to get perfect. But that’s what you’re willing to do, right!? This first smoking phase takes an average of 4 to 6 hours, depending on the thickness and size of your meat. Place a thermometer so you know when the internal temperature of 73 degrees Celsius has been reached.
4. Now wrap the meat well in butcher paper. This helps retain moisture and keeps heat close to the meat so it cooks faster. Place one or two sheets down and fold it around the meat.
5. Immediately place the wrapped meat back on the grill. Place a meat thermometer again.
6. Over the next 4 to 5 hours the heat will have to increase to an internal temperature of 95 degrees Celsius.
If the heat is off your grill, add charcoal and increase the heat in your grill back to 120 degrees.
7. Once the internal heat has reached 95 degrees Celsius, the meat is given time to rest wrapped in the butcher paper. This is important, so don’t get impatient and start cutting. We recommend at least 1/2 hour to 1 hour at room temperature.
6. Over the next 4 to 5 hours the heat will have to increase to an internal temperature of 95 degrees Celsius.
If the heat is off your grill, add charcoal and increase the heat in your grill back to 120 degrees.
7. Once the internal heat has reached 95 degrees Celsius, the meat is given time to rest wrapped in the butcher paper. This is important, so don’t get impatient and start cutting. We recommend at least 1/2 hour to 1 hour at room temperature.
8. In the meantime, make a raw vegetable salad
9. Cut the meat into thin strips and season it with a garlic grinder.
10. Spread the sandwich with beer mustard and top it generously with the salad and lots, lots, lots of meat!
11. Top it off with extra chili sauce, if desired. Tasty!
