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Corn Beef Brisket (flat)....

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edited November -1 in EggHead Forum
I have a Corn Beef Brisket (flat)....Is this the same type brisket cooked on the BGE? If so, I would like a nice recipe for it![p]Thx,
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  • JSlot
    JSlot Posts: 1,218
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    Will,[p]The brisket flat is the cut of meat used to make corned beef. Sounds like you have one that has already been "corned". You want a fresh brisket, not a corned beef brisket, to cook on the Egg.[p]I place mustard/rub on my briskets and cook at 250°-275° (try to hedge towards 250°) using indirect heat. I pull my briskets off when the internal temp reaches 190°-195°.[p]Jim
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    JSlot,
    Thanks, I didn't think I had the right one. I guess I'll just throw this one in the old crock pot.[p]
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    Will,

    What you will get using a bisket that has already been "corned" is probably the best home made pastrami you'll ever taste.[p]Slice it very thin against the grain and put it on rye bread with mustard. Heaven!

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  • BlueSmoke
    BlueSmoke Posts: 1,678
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    NB666,
    I like to drain, rinse and pat dry the corned brisket, then coat it with cracked pepper (press it into the surface). Egg 2 hours at 230°, then finish in the crockpot.
    Ken
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