Luck of the Irish! First Corned Beef Cook

Dillonjm

I decided last minute that I would grab a small corned beef from the grocery store and try to cook it on the egg. I grabbed a 4lb packaged corned beef and looked through the site for some recipes / ideas. I came across Malcolm Reed's version and decided I would give it a try.

I soaked the corned beef in water before I went to bed and then changed out the water in the morning before work. Once I got home around 2, I lit the egg and prepared the meat. There were swirling winds and I had a tough time with the temp, so it was anywhere from 275-375. The rise in temperature actually worked in my favor, started in the lower range for the first 2 hours to grab some smoke and then went up when it went in the water pan. All the veggies came out soft and moist.

Meat: 4 lb corned beef
Seasoning: soaked in water for about 18 hours, then nice coating of black pepper and garlic powder
Setup: Indirect for 2 hours and then put the meat in a tin pan, filled with water, added peeled quartered potatoes, carrots and onions. Covered with foil and cooked for about an hour
Lump / Smoke: I used BGE lump and a couple cherry wood chunks
Temp: 275-375 (worked out fine for finish) / Meat was around 160 when it went in pan / After hour in pan, meat was 195
Side: I did the cabbage the Malcolm Reed way. I cored the cabbage, added spices, butter and rooster sauce, wrapped in foil and put on the egg. First hour partially open and then the last hour totally wrapped in foil. Came out great!

Not the best cook but it was an easy and came out pretty good. Girlfriend cant wait for samiches today!

Dillonjm

LOL.. it was that good..