Corned beef on the BGE

ACT 1 · March 2011

Just curious to know if anyone has cooked a corned beef on their BGE. You know, one of those briskets that comes packaged in a bag of brine? If so, do you have any suggestions on the do’s and don’ts?

reader40 · March 2011

i personally am throwing one on there and it seems to me that if a corned beef is smoked it is then considered pastrami? someone else will know more that i and i am following this method

http://playingwithfireandsmoke.blogspot.com/1996/05/beef-pastrami.html

Hoss · March 2011

I have only made pastrami out of them.
http://playingwithfireandsmoke.blogspot.com/1996/05/beef-pastrami.html

Slick · March 2011

I use a dutch oven and braise it. Slice up a medium sized onion and add enough beer to cover the meat about 1/2 way. Cover and cook at 300-350 degrees for 3-4 hours until fork tender.

hornhonk · March 2011

It's simple to do. I've cooked corned beef and cabbage for 200-300 people every year for the last 16 years. Heat your egg to 350. Place your corned beef..fat side up..in a roasting pan. Cover it [them] with cut up Yukon Gold, or other waxy potatoes and top with cabbage wedges. You can also add any other root vegetables that you like. Cover the roasting pan tightly with HD foil.BTW, DON'T add any water or other liquids! It will cook in its own juices. It is done when a fork or knife will go through the meat with NO resistance, usually 4 hrs or so.

Dnorman · March 2011

I have, as a matter of fact it's our recipe of the month.

http://www.outdoorhome.com/interactive.asp

It was good. check it out.

ACT 1 · March 2011

Thanks to you All!!
Via this site I did a search for: corned beef_
Search Results: 1785 Hits
Woops!!! Should have checked there first!
Thanks again!!!

Slotmercenary · March 2011

I love CB on the egg. I have 4 to put on thursday. Here are a couple of pics from other CB cooks.

300-325 indirect for about 4 hours works well. no cover, no foil, no liquid just the brisket.

Hoss · March 2011

Do you use storebought ones or corn your own? When you do this cook, do you cook straight outta the bag or soak /season,etc.? :huh: I think I would like to try one "not" pastramied.

Slotmercenary · March 2011

Hoss,
I use the store bought ones direct out of the pack. I have soaked them before but it really doesn't seem to make a difference. There is nothing like "baked" corn beef, Just cook it until it is fork tender,no smoke.

Corned beef on the BGE

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