Hearthland Tech Support
New member
I didn't see any corned beef posts, and it just happened that I did one forSt Patricks Day.
I soaked the corned beef brisket overnight in beer to take out a little of the saltyness. I then encrusted it with freshly cracked black and allspice peppercorns.
I put the brisket on at 215 deg with apple and hickory pellets. After 12 hours it was only at 156 deg internal temp, and I needed the grill space for the sides. I took the brisket and put it in a cast iron pan with chicken broth, butter and beer, and put it into the oven at 300 deg and crossed my fingers.
Here it is after 12 hours on the Pro.
Time for the sides. Cabbage, red potatoes, carrots and mushrooms.
I marinated the cabbage in apple cider vinegar, evoo, and some Memphis steak house seasoning. It went on the grill first, because I wanted to cook it a little longer. I left on on for 45 min at 215 deg,
I turned the grill up to 350 deg and put the red potatoes, carrots and mushrooms on.
Oops a non food pic slipped in.
The brisket was up to 200 deg in the oven. When I put the quick read thermometer in it went in like a hot knife in butter, so I knew it was ready.
We packed everything in a cooler and went to the Brother in Law's where we compared a traditionally prepared brisket wth the one on the pellet grill. I served mine with melted blue cheese.
It was declared a tie, but I felt pretty good considering that the traditionally prepared brisket was Kobe. the smoked brisket turned out really good, tender and juicy, and not too pastrami-like.
HTS
I soaked the corned beef brisket overnight in beer to take out a little of the saltyness. I then encrusted it with freshly cracked black and allspice peppercorns.
I put the brisket on at 215 deg with apple and hickory pellets. After 12 hours it was only at 156 deg internal temp, and I needed the grill space for the sides. I took the brisket and put it in a cast iron pan with chicken broth, butter and beer, and put it into the oven at 300 deg and crossed my fingers.
Here it is after 12 hours on the Pro.
Time for the sides. Cabbage, red potatoes, carrots and mushrooms.
I marinated the cabbage in apple cider vinegar, evoo, and some Memphis steak house seasoning. It went on the grill first, because I wanted to cook it a little longer. I left on on for 45 min at 215 deg,
I turned the grill up to 350 deg and put the red potatoes, carrots and mushrooms on.
Oops a non food pic slipped in.
The brisket was up to 200 deg in the oven. When I put the quick read thermometer in it went in like a hot knife in butter, so I knew it was ready.
We packed everything in a cooler and went to the Brother in Law's where we compared a traditionally prepared brisket wth the one on the pellet grill. I served mine with melted blue cheese.
It was declared a tie, but I felt pretty good considering that the traditionally prepared brisket was Kobe. the smoked brisket turned out really good, tender and juicy, and not too pastrami-like.
HTS