Potluck Corned Beef
Potluck Corned Beef was requested for a party at our community center. We made 15 lbs. and it was all good. Plus, it was super easy to fit it all on our Sawtooth Pellet Grill using the second shelf. Patti made a simple marinade and grilled all six corned beefs in foil pans for quick clean up. Patti gave it a nice “Kiss of Smoke” from Pacific Pellets Northwest Apple.
Potluck Corned Beef
A Wood Pellet Grill Recipe
Prep Time: 10 minutes
Cook Time: 3 hours at 350 degrees (177c)
Grill: Sawtooth Wood Pellet Grill
Pellets: Pacific Pellet Gourmet BBQ Pellet Northwest Apple
Ingredients: Potluck Corned Beef
- 15lbs. (about 6) point cut corned beef
- 2 cups beef broth
- 3 cups smoked garlic
- 1 cup Worchestshire sauce
- 2 cans cola
- 12ozs. spicy brown mustard
- 1 Tablespoon Swimmin’ in Smoke Boo Yah Beef seasoning
- ¼ cup pickling spice
Potluck Corned Beef
A Wood Pellet Grill Recipe
Marinade and Smoked Garlic
Cooking Directions: Potluck Corned Beef
Rinse beef to get rid of excess salt and soak in cold water for at least 30 minutes. Longer if you want to cut out more salt. Place meat fat side up in pan(s).
Whisk marinade ingredients in a large bowl and pour over meat and add garlic. Preheat the Sawtooth to 350 degrees (177c).
Turn meat over in an hour and baste with marinade and cover pans with foil. Cook for 2 more hours until you reach an internal temperature around 200 degrees (92c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 125 degrees (54c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.
Potluck Corned Beef
A Wood Pellet Grill Recipe
Ready For The Grill
Loaded Sawtooth
Looking Good
Potluck Corned Beef
A Wood Pellet Grill Recipe
Time to Foil
A Potluck Winner
About our Recipes
We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Memphis, Royall, Traeger pellet grills, Char-Griller, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Pizza Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….
Live your Passion and Do What You Love
Ken & Patti
http://datenightdoins.com
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Grill Grates
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Sawtooth Wood Pellet Grill
www.sawtoothpelletgrills.com/
Swimmin N Smoke
http://www.swimmininsmoke.com/
Pacific Pellet Gourmet BBQ Pellet
http://www.pacificpelletbbq.com/
A-MAZE-N-PRODUCTS
http://www.amazenproducts.com/
Our Cutlery Provided By:
- 15lbs. (about 6) point cut corned beef
- 2 cups beef broth
- 3 cups smoked garlic
- 1 cup Worchestshire sauce
- 2 cans cola
- 12ozs. spicy brown mustard
- 1 Tablespoon Swimmin’ in Smoke Boo Yah Beef seasoning
- ¼ cup pickling spice
- Rinse beef to get rid of excess salt and soak in cold water for at least 30 minutes. Longer if you want to cut out more salt. Place meat fat side up in pan(s).
- Whisk marinade ingredients in a large bowl and pour over meat and add garlic. Preheat the Sawtooth to 350 degrees (177c).
- Turn meat over in an hour and baste with marinade and cover pans with foil. Cook for 2 more hours until you reach an internal temperature around 200 degrees (92c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 125 degrees (54c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
