St Patricks Day Corned Beef Brisket

Ingredients

• The Meat: 1 Corned Beef Brisket (with spice packet)

• The Binder: Yellow or Dijon mustard

• The Rub: Coarse black pepper

• The Braise: 1 can Guinness Stout, 2 cups beef broth, 4 cloves minced garlic

• The Veggies: 1 head green cabbage (cut into wedges), 1 lb red potatoes (halved), 1 large onion (diced)

Instructions

1. The Desalination (Overnight)

Place the corned beef in a large pot and cover with cold water. Store in the fridge for at least 8 hours (or overnight). This draws out the excess curing salt. Drain and pat the meat completely dry before cooking.

2. Season and Smoke

• Preheat your smoker to 250°F

• Apply a thin layer of mustard all over the brisket to act as a glue.

• Season heavily with black pepper. Open the included seasoning packet and press those spices firmly into the top (fat side) of the beef.

• Place the beef directly on the smoker grates. Smoke until the internal temperature reaches 165°F (usually 3–4 hours).

3. The Veggie Bed

While the beef smokes, prep your aluminum pan:

• Layer the cabbage, red potatoes, and diced onion in the bottom.

• Scatter the minced garlic over the top.

• Pour in the 2 cups of beef broth and the can of Guinness.

4. The Braise (The Finish)

• Once the beef hits 165°F, remove it from the smoker and place it directly on top of the vegetables in the pan.

• Cover the pan tightly with heavy-duty aluminum foil.

• Return the pan to the smoker and increase temperature to 300. Continue cooking until the beef is "probe tender" (the thermometer should slide in like butter), typically between 200°F and 205°F.

5. Rest and Serve

Let the meat rest in the liquid for at least 20–30 minutes before slicing. Always slice against the grain for the most tender bite.