WHERE TO BUY THERMOPOP RECIPES

Steps:

• Place the corned beef brisket into a pan, fat side down, for ease of cleanup.
• Slather a thin coat of Dijon mustard on the top and sides of the brisket.
• Apply Jeff's original rub (get the recipes here) generously all over the top and sides of the brisket and let it continue to sit until it get's a "wet" look. (about 10-15 minutes)
• Flip the brisket over to fat cap up and repeat the mustard and rub on the fatty side of the brisket.
• Let the brisket sit while you go get the smoker ready for cooking at 240°F using indirect heat.
• Place the pan of brisket on the smoker grate and let it cook until it reaches about 160°F.
• Cover the top of the pan with a piece of foil and let it continue cooking with just heat until the meat reaches a temperature of 195-200°F.
• Use a skewer or toothpick to check for tenderness. It should have little to no resistance when inserted.
• Let the meat rest with a piece of foil loosely tented over the top for approximately 30 minutes before slicing.

Steps:

• Place the corned beef brisket into a pan, fat side down, for ease of cleanup.
• Slather a thin coat of Dijon mustard on the top and sides of the brisket.
• Apply Jeff's original rub (get the recipes here) generously all over the top and sides of the brisket and let it continue to sit until it get's a "wet" look. (about 10-15 minutes)
• Flip the brisket over to fat cap up and repeat the mustard and rub on the fatty side of the brisket.
• Let the brisket sit while you go get the smoker ready for cooking at 240°F using indirect heat.
• Place the pan of brisket on the smoker grate and let it cook until it reaches about 160°F.
• Cover the top of the pan with a piece of foil and let it continue cooking with just heat until the meat reaches a temperature of 195-200°F.
• Use a skewer or toothpick to check for tenderness. It should have little to no resistance when inserted.
• Let the meat rest with a piece of foil loosely tented over the top for approximately 30 minutes before slicing.