- 1 corned beef brisket point, 3 to 5 pounds
- 3 tbsp Blues Hog Bold and Beefy
- 3 tbsp Loot N Booty Jolly Roger Rub
- 1/2 tsp ground coriander seeds
- 1/2 tsp ground mustard seeds
- 1 cup water
- 2/3 cup Blues Hog Beef Marinade
For A Sandwich
- Sliced Rye Bread
- Pepper Jack Cheese, Sliced
- Coleslaw, homemade or premade
- Blues Hog Honey Mustard Sauce
Though a popular recipe around St. Patrick's Day, after taking advantage of corned beef sales, a nice smoked corned beef sandwich is a tasty treat for anytime of year.
The first step is to light the fire basket. We recommend using Blues Hog Lump Charcoal for clean smoke flavor and long burn. Throw on 2-3 chunks of pecan wood for extra flavor.
While your smoker is getting up to temperature, remove the corned beef brisket from the packaging, discarding the seasoning packet. Rinse the brine off and pat dry.
In a small bowl, combine Bold and Beefy Seasoning, Loot N Booty Jolly Roger Jalapeno Garlic Rub, coriander seeds, and mustard seeds. Coat beef evenly with the rub mixture.
Place on the top grill grate, fat side down. Let brisket cook until the internal temperature reaches 165°F on an instant read thermometer. This should take approximately 2-3 hours.
In another small bowl, mix together the water and Blues Hog marinade mix. Remove brisket from the smoker and transfer to a large aluminum foil pan. If you don't have an aluminum pan a foil wrap will work just as well. You'll just want to make sure it is secure enough at the bottom because you are going to pour the marinade into the bottom of the pan or foil wrap. Cover the pan with or close off you foil wrap. Place back into your Gateway Drum Smoker.
Let in cook for about an hour and a half, then start checking in about every 30 minutes. Similar to our normal Hot & Fast brisket recipe, you want to rely on tenderness and NOT temperature. When the probe glides in like a warm stick of creamy butter, you'll know it's ready. Remember, it is always better to go long than to leave it underdone.
During the final minutes of your cook, go ahead and begin preparing your sandwich fixings by toasting your slices of rye bread, one side topped with cheese to begin melting.
Remove the brisket from the grill and let the meat rest in a towel-lined cooler for another hour or so to retain the moisture. This is an important step. If you do not let the brisket rest with all of it's juices, you will end up with a dry, tough slab of meat.
When you are ready to serve, slice against the grain into 1/4-inch slices and serve with potatoes and cabbage.
If you're making a delicious sandwich, slice into 1/8-inch slices. Stack 2-3 slices on your cheese-topped rye bread. Spoon on a helping of coleslaw, prepared however you like it, and add a splash of Blues Hog Honey Mustard Sauce. You are now ready to chow down.