All of the meats on the grill were fairly quick cooking as compared to the life of a round of charcoal, so I did a two-for. My sister had Terry brought by a 4 lb. corned beef brisket for me to "do something with" and I obliged. I created a super easy and flavor packed dry rub and applied it. I then let the brisket sit at room temperature for an hour and put it on the hottest part of the grill. I let it sear nicely and smoke for the duration of the evening., about 4 hours. At evening's close, I tightly wrapped the brisket in foil and refrigerated it. This morning, I pulled it out and baked it in a cast iron skillet with a little water at 325*F for about 3 hours.
I prepared an Asian slaw recipe I came up with several days ago to embellish the tender, moist slices of smoky goodness with a trace amount of flavor filled fat along each edge. I reinforced store bought BBQ sauce with some rice wine and vinegar to tie the flavors all together. With a BBQ sauce painted bun and a hearty helping of the supple beef, the slaw was right at home nestled atop the steaming mountain yet to be conquered. I have to say this is my best BBQ feat yet. But wait, there's more to come. We must be patient grasshopper!!:)
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