Ingredients

  • 4-5# Brisket Flat, Prime (Fresh)
  • 1 Pkg Brine, Chefs – 5280 Culinary
  • ¼ Cup Sugar, Brown, Dark
  • 2 Tbsp Mustard Seeds
  • 1 Tbsp Pepper, Black Ground, Smoked
  • ½ tsp Clove, Whole
  • ½ tsp Allspice, Ground
  • 1 tsp Juniper Berries
  • 4 ea Bay Leaves (Whole)
  • 1 tsp Ginger, Fresh (Squeeze tube or puree)
  • 1 Tbsp Garlic, Fresh (Squeeze tube or puree)
  • 1 Can Beets, sliced (used for coloring, if desired)
  • 4 Tbsp Vinegar, Apple Cider
  • 1 Head Cabbage, Green (Trimmed & cut into 8 wedges)
  • 1 Lb Carrots, Jumbo (Peeled & trimmed, cut into 1 inch cubes)
  • 1 Qt Beef Stock (Adjust stock as needed)

Grill & Cooking Supplies

Prep Directions

See above for all prep directions

Cooking Directions

  • Take the brisket out of the package, pat dry and place onto a cookie sheet pan
  • Place the prepped brisket back in the fridge and keep chilled until use
  • Follow Package directions to start the brine
    • Add to the brine mixture before heating the following:
      • Brown Sugar, Mustard Seeds, Smoked Pepper, Cloves, Allspice, Juniper Berries, Bay Leaves, Ginger and Garlic
    • Prepare the brine and chill completely – pour chilled brine into a large bucket
    • Add the Cider vinegar, Canned beets and beet juice to the chilled brine
    • Add the ice and ice water to the chilled brine
    • Add the prepped brisket to the chilled brine
    • Cover the brine bucket and place into the fridge
    • Brine the brisket flat for 3 DAYS
      • Make sure the brisket is fully submerged in the brine, weight down with a plate if needed
    • Remove the brisket from the brine, do not rinse. Discard the brine.
  • Preheat your dutch oven on the big green egg at 300 degrees
  • Sear the brisket on both sides in the dutch oven
  • Add 1/3 of the beef stock and cover the dutch oven
  • Reduce heat to 250 degrees
  • SLOW cook for 5 hours in the dutch oven
    • Check the corned beef every hour to ensure there is enough moisture. Adjust as needed
  • At hour 5 check the corned beef for moisture and doneness, cook longer if needed
    • If corned beef is close to done, add the carrots and cabbage and cover on top of the beef, season with salt and pepper
  • Once the corned beef is done, remove the dutch oven from the big green egg
  • Preheat your Weber or Gas grill to medium high heat (approx. 500 degrees)
  • Open the dutch oven and remove the corned beef
  • Sear the corned beef on the grill on both sides until the desired crust is achieved
  • Rest for 5 minutes
  • Slice and serve with the vegetables and some grilled or roasted potatoes