Baked Corned Beef Brisket Ala Kevin The Bbqguru

Total Time: 29 hrs Preparation Time: 24 hrs Cook Time: 5 hrs

Ingredients

• Servings: 4
• 3 -4 lbs corned beef brisket
• 2 tablespoons peppercorns
• 1/2 tablespoon coriander seed
• 1/2 tablespoon onion powder
• 1 teaspoon thyme, dried
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 14 ounces guinness draught, any dark robust beer will do (optional)

Recipe

• 1 tips in kevin's own words: please read first. process begins the night before the actual baking. please plan accordingly.
• 2 here is a recipe that has the proper spice mixture. you will need to soak the corned beef! between 2 and 4 hours and change the water every 30 minutes. the reason you never hear people talk about this is because it is usually boiled.which takes the salt out. but roasting is a whole different technique. i would leave it unfoiled for the first couple of hours. this will create a nice bark -- the outside area that will be intensely flavored. then you can foil and finish cooking.
• 3 cook it to an internal temperature over 185º. unless you have a meat slicer and can slice very thin, cooking it to 150º will result in a very tough piece of meat. the connective tissue needs to breakdown and that takes much time and occurs around 170+º. to test for doneness, use a meat thermometer or simply poke the meat -- use a fork and twist it -- it should offer no resistance.ok, that's about it! enjoy!
• 4 begin directions:.
• 5 soak corned brisket for 2-4 hours, changing water every 30 minutes.
• 6 grind peppercorns and coriander seeds. add remaining ingredients.
• 7 remove brisket from water, pat dry and rub spice mixture on the corned beef brisket.
• 8 wrap tightly in plastic wrap and let sit overnight in the refrigerator.
• 9 preheat oven to 250-275°.
• 10 slow cook brisket uncovered for the first 2 hours. (at this point i add approximately 4 oz of beer) , then cover with foil. you will be slow baking for an additional 1 1/2 hours per pound until done.
• 11 internal meat temperature needs to be near 185º or above when done. it is important to use a thermometer for this part. if it is above this temperature, now worries. just recover and keep warm until ready to eat.
• 12 allow meat to rest before slicing. be sure to cut against the grain of the meat.
• 13 my personal note: i personally like to use an electric knife for slicing. slice and thin or thick as you like.
• 14 in the photo: i served with boiled yukon gold potatoes (or baby reds), cabbage and carrots, the dump on the melted parsley butter (melt butter and add chopped parsley).
• 15 enjoy!