Grilled corned beef with slices on a wood cutting board.

Corned Beef with Mustard Plaster

Courtesy of Bull Outdoor Products

Makes: 8-10 servings
Prep Time: 2 - 4 hours
Cook Time: 1 - 2 hours

Ingredients:

For corned beef brisket:

1 (3 1/2 to 4 1/2) Corned beef brisket
1/3 cup Spicy brown mustard
1 tsp Prepared horseradish (not cream style)
2 tsp Ground coriander seed
2 tsp Ground black pepper
1 tsp Freshly cracked black pepper
1 tsp Cayenne pepper

Extras:

Heavy-duty aluminum foil
Instant read digital thermometer

For serving:

Grilled Tri-Colored Potatoes
Emerald City Slaw

Directions:

Remove corned beef from package and place it, any accumulated package juices, and pickling spice package into a large pot or Dutch oven. Cover brisket with water up to 1-inch above the brisket. Place a small plate on top of the meat to keep it submerged. Bring to a low simmer around 165°F to 170°F for 90 minutes. Remove from heat and let rest in water while it cools to room temperature - this will help to leech some of the salt from the meat. Wrap tightly in plastic wrap and let rest refrigerated overnight. Reserve the poaching liquid.
Remove corned beef from refrigerator an hour or so before you want to start grilling. Meanwhile, stir together remaining ingredients. Tear off a piece of heavy-duty aluminum foil (or two pieces of regular foil) big enough to wrap corned beef. Completely coat the corned beef with the mustard plaster and place in the middle or the foil. Bring up the sides of the foil, crimp and roll down; roll in the ends tightly.
Set up grill for indirect cooking (no need for a drip pan) and stabilize the temperature around 300°F to 325°F. Place foil-wrapped corned beef on the grill (not over the heat) and close the grill cover. Cook until the internal temperature of the meat is 180°F to 185°F.
Remove from grill and let rest before slicing.
For serving: Use the poaching liquid to boil and flavor tri-colored new potatoes for Grilled Tri-Colored Potatoes. Serve sliced corned beef and grilled potatoes with a heaping side of my Emerald City Slaw and let's skip the green beer and hoist a Guinness (or two).