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Published on Jan 13, 2014
Smoked Corned Beef Brisket on the Big Green Egg.
6.12 lb corned beef brisket flat
Dry rub of your choice (I used a combination of black pepper, coriander, garlic powder and a TAD BIT of kosher salt)
Smoke source of your choice (I used Pecan Wood and a little bit of Mesquite)
It was smoked at 260 degrees (Grate level not dome temp)
BE SURE TO SOAK YOUR CORNED BEEF BRISKET FOR AT LEAST 8-16 HOURS AND CHANGE YOUR WATER EVERY 4 HOURS! I did not do this, I only soaked it for 1 1/2 hours and it came out a bit too salty but otherwise good!