Smoked Corned Beef
Gateway Drum Smokers
A fan favorite for St. Patrick's Day but a tasty treat for anytime of year!
1 Corned Beef Brisket Point (3 to 5 lb.)
3 tbsp. Blues Hog Bold & Beefy Seasoning
3 tbsp. Loot N Booty Jolly Roger Jalapeno Garlic Rub
½ tsp. Ground Coriander Seeds
½ tsp. Ground Mustard Seeds
1 cup Water
2/3 cup Blues Hog Beef Marinade Mix
Blues Hog Premium Natural Lump Charcoal
Blues Hog Barkless Pecan Wood Chunks
Sliced Rye Bread
Pepper Jack Cheese
Coleslaw (Homemade or Premade)
Blues Hog Honey Mustard
For a Sandwich:
Remove the corned beef from the packaging, discard the given seasoning packet, rinse the brine off and pat dry.
Combine the Bold & Beefy Seasoning, Jalapeño Garlic Rub, coriander seeds, and mustard seeds in a small bowl and coat the beef evenly with the mixture.
Place on the top grate of the Gateway and cook until reaching an internal temperature of 165º which should take approximately 2-3 hours.
Remove the brisket from the Gateway and transfer to a large aluminum foil pan.
In another small bowl, mix together the water and Beef Marinade Mix and pour it into the bottom of your aluminum foil pan, cover the top and place back in the Gateway.
Let your brisket cook for about an hour and a half then start checking it every 30 minutes and when your probe glides in like butter remove it from the Gateway.
Let it rest for an hour or so to retain the moisture, then slice against the grain into ¼ inch slices and serve with potatoes and cabbage if you like!
For a Sandwich
Toast your rye bread, but place a slice of cheese on one of the pieces so it will melt.
Slice your brisket against the grain into 1/8 inch slices, stack 2-3 slices on the cheese topped bread, add a spoonful of coleslaw, and a splash of Blues Hog Honey Mustard and chow down!