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BBQ Corned Beef
Stay true to your Irish roots but keep the grill fired up with this smoked BBQ Corned Beef recipe.
- 1 4-pound corned beef, drained and scraped of excess whole spices
- 6 strips of bacon
- Mustard and rye bread for serving
- Wrap corned beef in bacon and place corned beef fat side up in an aluminum foil pan.
- If using a smoker, preheat to 250 degrees F. Toss 1-1/2 cups wood chips on the coals.
- If using a charcoal grill, set it up for indirect grilling using only half as much charcoal as you usual (the equivalent of 6 to 8 nice lumps of charcoal per side). Toss 1-1/2 cups wood chips on the coals.
- Smoke the corned beef until very tender, 5 to 6 hours, replenishing the coals every hour and replenishing the wood chips every hour for the first 4 hours. Maintain an even temperature of 250 degrees F.
- Transfer the corned beef to a cutting board and let rest for 10 minutes, loosely tented with foil. Thinly slice the corned across the grain and serve with mustard and rye bread.
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