Round three of the Grillin Fools shaking up St. Patty’s Day. My version can be found here and Dad’s here. This time it’s a bit more traditional in that the meat is simmered for a while but then it’s put on the grill and slathered in BBQ sauce for a delicious feast. Tom, the Big Green Eggspert, will take over and show you exactly how he did it…
3 pound corned beef
2 Cups Andreas Steak Sauce
Your favorite BBQ sauce
Place corned beef into a large stockpot and cover with water, add one cup Andreas Steak Sauce
Let soak two hours, then pour off water / Andreas mixture and repeat this process
After second soak, place stockpot with corned beef, water / Andreas mixture and bring to a low simmer. Let simmer approximately 45 minutes.
While meat is simmering, prepare the grill.
Remove meat from liquid and let it rest for approximately 10 minutes:
Place the cooked corned beef on the grill fat side up:
Close the lid and cook at 250 degrees for 1 to 1.5 hours, turning the meat ocassionally:
Add the BBQ sauce at the end of the cooking process:
Then place corned beef into an oven-safe dish, pour additional sauce over the meet and cover with foil. Place this back onto the 250 degree grill for another hour.
Remove the BBQ Corned Beef from the grill and let it rest a few minutes:
Slice very thinly, across the grain:
If you have any questions, feel free to email me or simply leave a comment below.