Pulled Corned Beef with Guinness® Mustard Sauce

Name: Pulled Corned Beef with Guinness Mustard Sauce Recipe
Prep time: 2 h
Cook time: 2 h
Yield: 8-10 Servings
Cuisine: Grilling with Beer
Ingredients: 3-1/2 to 4-1/2 lb Corned Beef Brisket; Sauce:; 1/3 cup Spicy Brown Mustard; 1 tbsp 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; Rub:; 1 tbsp Brown Sugar; 1 tbsp Ground Coriander; 1 tbsp Ground Black Pepper; Additional Items:; Large Pot or Dutch Oven; Small Plate; Heavy-duty Aluminum Foil; Plastic Wrap; Instant-read Thermometer; Small Saucepan; 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:

Corned Beef Brisket

Sauce:

Spicy Brown Mustard
Prepared Horseradish (not cream style)
Ground Coriander Seed
Ground Black Pepper
Freshly Cracked Black Pepper
Cayenne Pepper

Rub:

Brown Sugar
Ground Coriander
Ground Black Pepper

Additional Items:

• Large Pot or Dutch Oven
• Small Plate
• Heavy-duty Aluminum Foil
• Plastic Wrap
• Instant-read Thermometer
• Small Saucepan

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.
Place onto your grill's side burger, or directly on your grill's cooking grates.
Bring to a low simmer for 90 minutes.
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.
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 (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.
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℉ to 325℉.
Place foil-wrapped corned beef on the grill (not over the heat) and close the grill cover.
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.