smoker, protein Grace George smoker, protein Grace George

Smoked Corned Beef with Spicy Peppers and Mustard Glaze

It all begins with an idea.

Smoked Corned Beef, Treager Corned Beef, Saint Patrick's day
Dinner
American
Yield: 4
Author: Grace George

Smoked Corned Beef with Spicy Peppers and Mustard Glaze

Prep time: 15 MinCook time: 6 HourInactive time: 8 HourTotal time: 14 H & 15 M

Ingredients

Meat
  • 3 lbs Corned Beef Brisket
Glaze
  • 3 TBSP Yellow Mustard
  • 1 TBSP Spicy Brown Mustard (Option: Omit and use 4 TBSP Yellow Mustard)
  • 1/4 Cup Pickled Hot Cherry Peppers
  • 1 TBSP Hot Cherry Pepper Brine
  • 1 Medjool Date - Pitted
Seasoning
  • 2 TBSP Everything Bagel Seasoning (optional)

Instructions

Corned Beef Prep
  1. In a large pot or bowl, soak the corned beef in water slightly cooler than room temperate for a minimum of three hours but preferably 6-8 hours, changing the water every hour. This is a necessary step. Otherwise, the corned beef will be unpalatably salty.
Glaze and Smoking
  1. Preheat your pellet smoker to 275° for 15-20 minutes and remove the corned beef from the water. Set on paper towels and allow to dry while making the glaze
  2. In the bowl of your blender or food processor (If you have a smaller attachment for your blender or a mini food processor, use that), add all glaze ingredients and blend until completely smooth. It should be the consistency of BBQ sauce. If it is too thin, you can add another date and blend.
  3. Using a basting brush, apply a few tbsps. of the glaze liberally to one side of the corned beef and sprinkle on half of the everything bagel seasoning.
  4. Place the corned beef onto the smoker grates with the side you just seasoned facing down. Then, apply the same amount of the glaze and the rest of the seasoning to the other side.
  5. Every hour, bast the corned beef with more of the glaze on both sides, flipping each time. There should be enough glaze for 3-4 rounds.
  6. After 4 hours or when the corned beef has reached an internal temp of 180°, remove it from the smoker. Double-wrap the meat in butcher paper and return it to the smoker. See the notes below if you need instructions.
  7. Smoke for 1-2 hours or until the beef reaches 195°. Turn the smoker off, but leave the meat in the smoker. As the smoker goes through its shutdown process, the residual heat will gradually finish the cooking and resting periods. As with any brisket, it should get to 200-210°; the higher the internal temp, the more tender it will be. Remove after 30 minutes to an hour.
  8. Slice beef against the grain and serve.

Notes

*Cut yourself 2 pieces of butcher paper twice the length of the corned beef and stack them on top of each other on a work surface. Place the corned beef lengthwise on the butcher paper, slightly off center closer to you. Using only the top layer of paper, fold the top edge of the paper down and tuck the edge of the paper under the brisket, fold the sides in tight to the beef, and fold the edge closest to you over. Flip so the seam side is facing down, and turn the second layer of butter paper so one corner is pointing towards your stomach. Place the beef a few inches from the point of the corner and fold the corner over the beef and tuck in the edge; fold over the sides and roll the beef until you are left with a few inches of paper; tuck the corner into one of the fold

Nutrition Facts

Calories

602.37

Fat

42.52 g

Sat. Fat

16.13 g

Carbs

7.1 g

Fiber

1.7 g

Net carbs

5.38 g

Sugar

4.2 g

Protein

50.69 g

Sodium

4927 mg

Cholesterol

183.71 mg

This is a rough estimation. These quantities will differ based on the brands you use.

https://www.tallow-table.com/recipes-1/Blog%20Post%20Title%20One-3c344
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