Sweet & Smoky Corned Beef, we’re invited to St. Patrick’s Day pot luck. Of course, when asked what we should bring our friends always utter those three little words “bring barbequed meat”. Patti wanted to try to just smoke the corned beef instead of grilling it, using different sorts of seasoning. It was lean, a little sweet, a little savory and a lot of delicious. We served it with a bacony, sautéed cabbage and some fresh carrots. It made the perfect pastrami for casseroles and sandwiches, too. Ken can’t wait until we make it for the party.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

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Backyard BBQ
A Pellet Grill Recipe

Prep Time: 10 minutes
Cook Time: 3 hours at 250*  (121c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain’s Fruitwood blend BBQ Pellets

Ingredients: Sweet & Smoky Corned Beef

• 2, 3 ¾ lb. point cut corned beef
• 5 cups apple juice
• 4 cups fresh, peeled garlic
• 2 Tablespoons pickling spice
• 1 cup horseradish mustard
• 2 Tablespoons Big Dick’s Dry Rub

Backyard BBQ
A Pellet Grill Recipe

Directions: Sweet & Smoky Corned Beef

Do a quick sear on the corned beef and set aside. In small saucepot combine all marinade ingredients. Simmer for 15 minutes until garlic is semi-soft. Sprinkle both sides of corned beef with Big Dick’s Dry rub and place meat in extra large baking dish or foil pan. Pour marinade over meat. Turn meat every ½ hour until the meat is fork tender…

 

Backyard BBQ
A Pellet Grill Recipe

Cooking Directions: Sweet & Smoky Corned Beef

Preheat your Grill to 250* (121c). Place everything directly onto the grill and just let it hang out in the smoke and get happy for 3 hours or so. This is referred to as “Smoking” or “Hot Smoking”, the meat will pick up all the flavor of the smoke. You want to smoke this until it is fork tender, the internal temp around 170 degrees (77c). Keep in mind that the meat will continue cooking for another 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.

Backyard BBQ
A Pellet Grill Recipe

 

Backyard BBQ
A Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, 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 do our recipes on any grill, even 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

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They are “How To BBQ Picture Books

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