Smoked Corn Beef Brisket
If you like corn beef then you're going to love a twist on a this Irish-American classic.
Corn beef brisket
3 tablespoons of granulated onion
3 tablespoons of granulated garlic
1 tablespoons of coarse kosher salt
1 tablespoon dried rosemary
1 tablespoon dried basil
1 teaspoon red pepper flakes
1/2 teaspoon dried thyme
Wood Chunks (optional)
Remove the brisket from its packaging and wash to remove the packaging juices. Pat dry with a paper towel.
In a small mixing bowl combine all rub ingredients and mix well making sure there are no clumps.
Cover the brisket in a coating of yellow mustard; to help keep the rub on the brisket as it cooks. Don't worry, you won't be able to taste the mustard when your brisket is done. Add your rub mixture generously onto meat before cooking.
Set-up your Goldens' Cast Iron Cooker for indirect cooking using the Goldens' Cast Firebox Divider Plate. Add lump charcoal to one side of the firebox divider, light &, preheat your cooker to 225 degrees. Add wood chunks (optional) to add more flavor to your smoke. Lay the cast iron grates on top of the fire box and your brisket (fat side up) to the side that doesn't have charcoal like the diagram on the left. Cook low and slow at 225 degrees. Once your brisket reaches 160 degrees, carefully remove the brisket from the cooker, double wrap it in aluminum foil, return it to the cooker and continue to cook it until the internal temperature reaches 190 degrees. Rest the brisket 40 minutes before slicing.
Have a little corn beef brisket leftover? Simply grind the brisket up and add it to diced potatoes and onions for homemade Corn Beef Hash.