Corned Beef
EGG set up- Set the EGG up for indirect cooking, using the ConvEGGtor, and stabilize at 325 degrees F.
**** you will need to start this recipe 5 days in advance*****
Ingredients
- Pickling spice
- 2 tablespoons dried orange zest
- 2 tablespoons black peppercorns
- 2 tablespoons pink peppercorns
- 2 tablespoons coriander seeds
- 2 tablespoons mustard seeds
- 2 tablespoons red pepper flakes
- 1 tablespoon mace
- 1 cinnamon stick
- 1 tablespoon cloves
- 15 crushed bay leaves
- Brine solution-
- 1- gallon water
- 450 grams kosher salt
- 100 grams sugar
- 25 grams pink curing salt Prague powder #1
- 4 cloves garlic smashed
- 20 grams pickling spice
- Corned beef-
- 1 beef brisket flat cured
- 20 grams pickling spice
- 5 russet potatoes
- 2 sweet potatoes
- 2 onions
- 1 Guinness stout
- 4 cups beef broth
Instructions
-
First, combine the ingredients for the pickling spice and measure out two separate portions that are 20 grams each.
-
Heat the gallon of water and add in the sugar, salt, curing salt, garlic, and pickling spice into the pot and stir until the sugar and salts have dissolved.
-
Set the brining solution in the refrigerator and allow it one hour to cool completely.
-
Place your brisket into a food safe container and cover it with the brining solution.
-
Let it cure for 5 days.
-
Remove the brisket from the brining solution and rinse it well under cold water.
-
Place the brisket in a foil pan and add in the beef broth, onions, potatoes, and pickling spice
-
Cover with foil and cut a few slits to allow steam to escape
-
Smoke for 4 hours, or until the brisket is fork tender.
-
Rest one hour then shave it thin to serve