Pulled Corned Beef with Guinness® Mustard Sauce

Name: Pulled Corned Beef with Guinness Mustard Sauce
Prep time: 2 h
Cook time: 2 h
Yield: 8-10 Servings
Cuisine: Beef
Ingredients: For corned beef brisket:; 1 (3 1/2 to 4 1/2 lb) Corned beef brisket; 1/3 C Spicy brown mustard; 1 T Prepared horseradish (not cream style); 2 t Ground coriander seed; 2 t Ground black pepper; 1 t Freshly cracked black pepper; 1 t Cayenne pepper; Extras:; Heavy-duty aluminum foil; Instant read digital thermometer; For serving:; Grilled Tri-Colored Potatoes; Emerald City Slaw

Courtesy of Bull Outdoor Products

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

Ingredients:

1 (3-1/2 to 4-1/2 lbs) corned beef brisket

For the sauce:
2 C (16 ounces) Guinness® stout
1/2 C Packed light brown sugar
3 T Apple cider vinegar
1/4 t Kosher salt
1/2 C Whole grain mustard

Serving:
Toasted bread or buns, for serving
Cole slaw 1 T Brown sugar
1 T Ground coriander
1 T Ground black pepper

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 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.
Remove corned beef from poaching liquid and pat dry with paper towels. Stir together the rub ingredients and sprinkle over all sides of the corned beef. Wrap tightly in plastic wrap and let rest refrigerated overnight. Reserve the poaching liquid for cooking potatoes and/or cabbage.
Remove corned beef from refrigerator an hour or so before you want to start grilling.
For Sauce: meanwhile, stir together the stout, brown sugar, vinegar, and salt in a small saucepan. Bring to boil and reduce to 1/2 cup; about 15 to 20 minutes. Keep an eye on it as it's going to want to boil over. Once reduced, remove from heat and stir in the mustard. Set aside to cool. The sauce can be made the day before.
Tear off a piece of heavy-duty aluminum foil (or two pieces of regular foil) big enough to wrap the corned beef. Place the corned beef in the middle of the foil and spoon over some of the sauce. Bring up the sides of the foil and seal.
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 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.
Remove from grill and let rest for 15 minutes. Pull brisket into long strands and then run a knife through the meat until the strands are 1/2- to 1-inch long. Toss with remaining sauce. Serve on toasted bread or buns topped with cole slaw.