The trick is to smoke the meat and not make the meat smoke

CORNED BEEF & CABBAGE

  Date: March 12, 2016
  Favorite: Beef
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Info
This was the first time I have made a New England boiled Corned Beef & Cabbage dinner. I was looking for good. I never expected to make the best Corned Beef dinner I or my guests have ever eaten. This didn’t happen by accident. There were several reasons for this. The first was I got a USDA Prime Grade corned beef brisket from my butcher. This brisket was organic meaning it did not use salt peter which is what artificially colors the brisket bright red. The beef was brined by the butcher using a recipe they have been using for 40 years, Lastly they gave me a great tip to coat the top with mustard and brown sugar and broil it for 5 minutes. This was one of the things that helped put this corned beef over the top. I will let the pictures tell the rest of the story. Going forward I will never buy another supermarket brisket again. Everyone noticed the difference in their first bite.
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Recipe Source:
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web location

Various Sources:

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Grill:
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Big Green Egg

Direct Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • BGE S-S Grill Grid
  • Le Crueset Dutch Oven
  • Ranch-T Lump Charcoal