GRILLED CORN BEEF RECIPES

Steps:

• Soak the beef for about 30 minutes per pound and no less than 2 hours. You can do this overnight. You also need to change the water a couple times and rinse the corned beef off when you change the water.
• Place the seasonings in a pan to warm then grind them.
• Rub this on the rinsed and dried corned beef brisket.
• Corned beef is frequently sold with a spice packet you can use it in place of the spices I have listed. You want it to get deep inside so the flavors will spread.
• Braise:.
• Rinse and simmer your corned beef for 1 hour. Hopefully in Guinness and some carrots, onions, and parsnips. ;) .
• Remove meat and place on paper towels to dry. Lightly spread olive oil over corned beef. Being careful not the burn your hands.
• The liquid can be use for potaoes.
• Grill:.
• (Placing on the grill gives you smokiness and lightly browned while basting with the glaze.).
• Over high heat sear the simmered beef over high heat just to get grill marks.
• Remove to indirect heat with a drip pan below it. You can add some beer to the drip pan for some steaming.
• You want to grill your corned beef for about 1 to 2 hours at a low temperature of 250 degrees F.
• Charcoal and hardwoods will give you better flavors but you can use a gas grill. Over indirect heat and use a drip pan under the corned beef. Grill until the internal temperature of the meat reached more than 165 degrees F.
• Meanwhile prepare Glaze:.
• Mix the glaze ingredients together.
• Cook over medium heat, stirring constantly, until mixture comes to a boil.
• Spread over cooked meat then proceed with cooking.
• Baste the corned beef every 30 minutes.
• Remove and let sit 10 minutes before slicing.
• Pop open a stout and serve with your favorite Irish sides.

Steps:

• Unwrap the corned beef and pat dry with paper towels. Allow the beef to stand at room temperature for 15 to 30 minutes before grilling. 
• Prepare the grill for indirect cooking over medium heat (350° to 450°F). 
• Arrange the celery, carrot, onion, and garlic in a 13-by-9-inch heavy-duty foil pan. Place the corned beef on top of the vegetables. Sprinkle the contents of the spice packet over the corned beef and rub into the surface of the meat. Add the tomatoes and 3 cups water to the pan.
• Brush the cooking grates clean. Tightly cover the pan with heavy-duty aluminum foil and grill over indirect medium heat, with the lid closed, for about 2 hours. Remove the pan from the grill. Place the cabbage wedges and potatoes around the corned beef and spoon the cooking juices on top. Cover the pan with foil and continue grilling over indirect medium heat, with the lid closed, until the corned beef, potatoes, and cabbage are tender, about 1 hour more. Transfer the corned beef to a cutting board and spread the mustard on top. Let stand 5 minutes before carving the meat across the grain into ½-inch slices. Serve corned beef slices with the cabbage and potatoes, with juices spooned over everything, along with grilled rye bread, if desired.