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HELP;Want to do Grilled Corned Beef??

Smok'inCSISmok'inCSI Posts: 54
edited 4:41AM in EggHead Forum
Hi Guys:
Really would like to do a "Grilled Corned Beef" on the egg..but have never done it...How do I proceed??
Any and all help greatly appreciated!!
THANKS!!

Comments

  • Smok'in CSI,
    use the recipe in ray lampe (AKA DR. BBQ) big time bbq cookbook on smokey corned beef it is wonderful
    250 grid for 2 hours with smoke
    wrap in foil with some apple juice for 1 1/2 hours at 250
    comes out fantasik

  • Celtic WolfCeltic Wolf Posts: 9,773
    Smok'in CSI,[p]These will be served in Ocala... I am Irish after all :)[p]FYI: Corned Beef and Cabbage is *NOT* Irish.[p]
    [p]Baked Corn Beef and Cabbage[p]1 Corned Beef Brisket Sliced 1/2 slices (remember to cut against the grain)
    1 or More heads of Cabbage - cored and sliced into 1" Wedges ( 1 wedge for every 3 slices of Corned Beef)[p]White New Potatoes or Red Skin Potatoes Cubed (1 or 2 potatoes per 3 slices of Corned Beef) Carrots peeled and sliced into 1/2-3/4 inch chunks. 5 or 6 chunks per 3 Slices of Corned Beef.[p]Onions peeled and cubed. 1 or 2 cubes per 3 slices of Corned beef.[p]Cut of a good sized piece of heavy Duty aluminum foil. (large enough to hold your ingredients x 2 + 4")[p]On one half place 3 slices corned beef spread out some, potatoes, cabbage, carrots, and onions, one or 2 slabs of butter, salt and pepper.[p]Now the fun part. Fold the other half of the foil over the top of the food. Line up the edges.[p]Make a 1/4 - 1/2 inch fold toward the food along the top edge. Repeat for each side.[p]Repeat the folding step till you are about a half inch from the food on all sides.[p]Repeat till you have all the food wrapped.[p]Cook the packets direct or indirect at 350. The package will swell as it cooks. 30-40 minutes flip the packets with tongs. Cook an additional 30 minutes. [p]
  • Smok'in CSI,
    I assume you're speaking of a corned beef that has already been cooked (usually by boiling). If you mean a brisket that has been brined but is still raw, you need to go low and slow, indirect at 250 degrees with a few wood chunks until tender.

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