RIBEYE BROIL TIME CHART RECIPES

Steps:

• Soak corned beef in water to remove excess salt for at least 4 hours (overnight is better).
• Dry meat with paper towels and place into a foil pan.
• Cover meat with Dijon mustard and Jeff's original rub.
• Massage the rub/mustard to cover the entire brisket flat.
• Set up smoker for cooking at about 240°F with a mix of hickory and peach or other smoking wood.
• Once smoker is ready, place pan with brisket onto grate and keep the heat and smoke going for at least 4 hours.
• After 4 hours the brisket can continue to cook with just heat for an additional 2-4 hours or until it reaches 195°F in the thickest part.
• Baste the meat with a mixture of ¼ cup Dijon and ¼ cup of Jeff's barbecue sauce when the meat reaches 180°F and again at 190°F.
• When the meat reaches 195°F and is tender to your liking, remove from the heat and allow it to rest for at meat 30 minutes tented with foil over it.
• Slice the meat across the grain into ½ inch pieces and serve.

Steps:

• Soak corned beef in water to remove excess salt for at least 4 hours (overnight is better).
• Dry meat with paper towels and place into a foil pan.
• Cover meat with Dijon mustard and Jeff's original rub.
• Massage the rub/mustard to cover the entire brisket flat.
• Set up smoker for cooking at about 240°F with a mix of hickory and peach or other smoking wood.
• Once smoker is ready, place pan with brisket onto grate and keep the heat and smoke going for at least 4 hours.
• After 4 hours the brisket can continue to cook with just heat for an additional 2-4 hours or until it reaches 195°F in the thickest part.
• Baste the meat with a mixture of ¼ cup Dijon and ¼ cup of Jeff's barbecue sauce when the meat reaches 180°F and again at 190°F.
• When the meat reaches 195°F and is tender to your liking, remove from the heat and allow it to rest for at meat 30 minutes tented with foil over it.
• Slice the meat across the grain into ½ inch pieces and serve.