Hi Dr. BBQ:
I wanted to BBQ a Corned Beef Brisket. I don’t need to smoke it. I’m using charcoal. What could I use as a marinade? And what would be a few ways of cooking it on the grill? How long do you think it will take? Thank you very much for your time.
I wouldn’t marinate it at all. Corned beef has plenty of flavor on its own. Here’s my favorite corned beef on the BBQ recipe from my first book. You can leave the wood out if you want.
Smoky Corned Beef
It won’t be your average Saint Patrick’s Day when you serve this with a smoked head of cabbage.
1 3 to 4-pound piece of corned beef, flat cut
Freshly ground black pepper to taste
Prepare the cooker indirect at 275 degrees with hickory and cherry for flavor.
Take the corned beef out of the package and sprinkle with black pepper. Put it in the cooker and cook for 1½ hours. Wrap in foil with ¼ cup of water. Cook until it reaches an internal temp of 185 degrees. This should be about another 2 hours. Remove from the cooker and rest for 20 minutes. Slice thinly and serve with boiled potatoes and smoked cabbage.
Yield: 6 to 8 servings.