Pulled Corned Beef with Guinness® Mustard Sauce

Directions:

1. Remove corned beef from package and place it, any accumulated package juices, and pickling spice package into a large pot or Dutch oven.
2. Cover brisket with water up to 1-inch above the brisket.
3. Place a small plate on top of the meat to keep it submerged.
4. Place onto your grill's side burger, or directly on your grill's cooking grates.
5. Bring to a low simmer for 90 minutes.
6. Remove from heat and let rest in water while it cools to room temperature. Note: this will help to leech some of the salt from the meat.
7. Remove corned beef from poaching liquid and pat dry with paper towels.
8. Stir together the rub ingredients and sprinkle over all sides of the corned beef.
9. Wrap tightly in plastic wrap and let rest refrigerated overnight.
10. Reserve the poaching liquid for cooking potatoes and/or cabbage.
11. Remove corned beef from refrigerator an hour or so before you want to start grilling.
12. For Sauce (The sauce can be made the day before.):
    1. Stir together the stout, brown sugar, vinegar, and salt in a small saucepan.
    2. Bring to boil and reduce to 1/2 cup; about 15 to 20 minutes.
       Note: Keep an eye on it as it's going to want to boil over.
    3. Once reduced, remove from heat and stir in the mustard.
    4. Set aside to cool.
13. Tear off a piece of heavy-duty aluminum foil (or two pieces of regular foil) big enough to wrap the corned beef.
14. Place the corned beef in the middle of the foil and spoon over some of the sauce.
15. Bring up the sides of the foil and seal.
16. Set up grill for indirect cooking (no need for a drip pan) and stabilize the temperature around 300℉ to 325℉.
17. Place foil-wrapped corned beef on the grill (not over the heat) and close the grill cover.
18. Remove from grill and unwrap.
    Optional: place cooked brisket over direct heat and brush with more sauce and cook for a minute or two to get some caramelization on the meat and sauce, flip and repeat.
19. Remove from grill and let rest for 15 minutes.
20. Pull brisket into long strands and then run a knife through the meat until the strands are 1/2 to 1-inch long.
21. Toss with remaining sauce.
22. Serve on toasted bread or buns topped with cole slaw.