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Corned Beef Briskets for St. Patty's Day


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post-8909-0-38368800-1458153515_thumb.jpThese are for tomorrow's big party (annual tradition at our house).  Four corned beef briskets (point cut) - around 5 lbs. each.  I unwrap them and then rinse the slimy goop they get packed in.  These four are on a low fire (250°F) that includes a good amount of hickory lump for about three or four hours.  After that I bring them in the house, put them in my electric roaster pan with Guinness draft and the pickling spice packets to simmer overnight.  I usually add more pickling spice and some Creole seasoning as well.  By morning they are very tender and flavorful.  About two hours prior to party start time we add the potatoes and carrots.  The celery goes in one hour prior and the cabbage goes in only 20 minutes before serving.


Here's looking forward to the big party day tomorrow.




Here are the briskets at the end of the smoke cycle:



And here they are after a soak overnight in Guinness and spices:



I had just rolled them over in their bath.  The root veggies will be added in about five hours.


My wife made the bread pudding yesterday. It's gonna be epic! Thanks for following.

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Looks good man, my neighbors and I have a competition every year on who smokes the best corned beef. We did it last weekend on saturday, then on sunday we do a breakfast with the leftover meat. We saved a little bit of meat for tomorrow and will do a potato soup for the big day. 

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Looks great I think I need to try your recipe but my CEO doesn't like corned beef and I do so I might try it with a small flat for myself and a few friends. Ho much Guinness and pickling spice do you use?

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Looks great I think I need to try your recipe but my CEO doesn't like corned beef and I do so I might try it with a small flat for myself and a few friends. Ho much Guinness and pickling spice do you use?

I mostly cover the briskets with Guinness - sometimes I add some water or broth (home-made, of course) to bring the level up.  You can see in the third pic that the briskets have some surface exposed.  As for spices, I roughly double what comes with the briskets in the little packets.  I usually have a jar of pickling spice in my cupboard.  For four briskets I add a couple of tablespoons from that along with a little kosher salt and freshly ground black pepper.

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