Celebrate St. Patty’s Day with a classic corned beef and cabbage. Go big or go home with a 12-14lb Mino Prime corned beef, and if there is some left over you will have a killer sandwich! Slainte!
What is the difference between Corned Beef and Regular Beef Brisket?
Both are beef but not the same thing. Corned Beef starts out as a beef brisket and is brine-cured first. The brine-cure is what makes it corned beef and gives it that beautiful reddish color. Mino Prime trims your brisket so it will be ready to throw on the grill.
How to cook it?
These are big pieces of meat and need a low and slow technique to get the most out of the product. The most common method is either grilling on indirect heat or smoking it for a lengthy period of time until it is fork tender.
Instructions for Smoked Corned Beef Brisket
Light your coals until they are amber and start to ash. Add hickory wood chips and adjust your grill to reach 275F. Add a pan of water or beer off to the side of the coals.
Remove the Mino Prime corned beef from the package. Rinse. Pat dry. Season
Place on the grill over indirect heat. (Coals should not be directly under the meat). Cook until the internal temperature reaches 185F. Spritz occasionally with water or beer.
Add more coals, as needed, to keep the temperature steady. Once it reaches 185F, wrap it in parchment paper or foil and continue cooking until it reaches 199F. Let it rest 30 minutes before slicing.
Slice and serve with sauerkraut and grilled potatoes.
- This same process can be done on a grill by keeping one side or the middle of the grills burners off and only setting the outside burners to achieve 275 degrees. Set up a thermometer for the inside of the grill to assure proper temperature.