Yet Another Corned Beef Brisket

[bbquzz]

At $1.99 a pound I couldn't pass it by so I bought 4 of the corned beef briskets. I was happy with the corned beef I did last week so I didn't change anything this week.

I started early this morning with four 3.5 lb. briskets.



Soaked them for two hours changing the water every 30 minutes.



Put them on the WSM at about noon.



At 4 PM they were at 170° and at 5 PM I wrapped them for an hour.



At 6 PM they were at 195° and felt like butter so I pulled them. And opened up all the vents, took the water pan out and got the WSM up to about 325°.
I also opened up one of my seasonal favorites "Great Lakes Brewing, Conway's Irish Ale."



Back on for about 30 minutes using the mustard glaze Nick suggested to me. I glazed and turned about every 10 minutes.



No plated pictures because these four are getting Food Savered and into the freezer tomorrow.
Sorry to bore you with a similar post but it went so well I wanted to share. Happy St. Patrick's Day and thanks for looking.

 

[Nick Prochilo]

I'll be doing two of those on Friday! They look way too good!

 

[Smokey Lew]

Buzz you're the corned beef king. Those look fantastic. That's a lot of meat to put in the freezer. I think you should slice up one just so we can drool a bit.

 

[bigwheel]

Looks mighty yummy. Just the ticket for St. Paddy's day.

 

[TimBear]

Those look "FREAKIN AWESOME" Dude!

 

[AndyW]

I didn't see the glaze recipe... Care to share, or point me in the right direction? Thanks!

 

[bbquzz]

I didn't see the glaze recipe... Care to share, or point me in the right direction? Thanks!

Nick Prochilo's Honey Mustard Glaze ®

1 Cup Honey
1/3 Cup Butter
3 TBS Dark Corn Syrup
3/4 tsp Dry Mustard
2 TBS Orange Juice
1/4 Cup Whole Garlic Cloves
Combine all ingredients in pan. Cook over medium heat and bring to a full boil, stirring frequently. Reduce heat and cook one minute.

 

[Vermin999]

Some FINE looking corned beef!!!! Corned beef here is .99/lb here but I'm having a hard time finding extras to stock up on.

 

[bigwheel]

Hey Nick thanks for the recipe. Bet that would be a nice finishing touch on there. You are such a smart young man to think of that one. You also have very nice bouncy bosoms.

 

[Toby Keil]

Those sure do look purdy Buzz.

 

[johnm1]

Amazing. Food network ought to call any one of you to do a show. I have not seen this level of quality on anything they do. It's all butter and chocolate and they call that crap cooking. They should take a look at the briskets put up here in the past couple of days!!!

 

[3 Olives]

They look perfect.