First Cut, Corned Beef Brisket (Serves 9-10 people, 12lb ave.)

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first cut.JPG

First Cut, Corned Beef Brisket (Serves 9-10 people, 12lb ave.)

82.00
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  • Average weight 10 pounds per piece
  • USDA choice or higher
  • Brined in Irish Rick's signature
  • Pit and oven ready       
  • Item can be braised, boiled, or smoked

Cooking preparation :  

Braising Instructions

  • Preheat oven to 275 degrees F (135 degrees C).
  • Heat vegetable oil in a large skillet over medium-high heat and brown brisket on both sides in the hot oil, 5 to 8 minutes per side.
  • Place brisket on a rack set in a roasting pan. Scatter onion and garlic slices over brisket and add water to roasting pan. Cover pan tightly with aluminum foil.
  • Roast in the preheated oven until meat is tender, about 6 hours.

Smoking Instructions

  • Set your grill/smoker up for indirect heat and 275° degrees. Throw in a few pecan wood chunks once you reach 275° degrees and you are ready to go.
  • Smoke your corned beef for 3 hours, or until it reaches an internal temperature of 160° degrees.
  • Place in deep foil pan and add enough water to cover 1/3 of your corned beef. This water will help remove any excess salt from the brisket as well as tenderize the meat.
  • Cover tightly with foil and place back on the grill. Continue cooking for another hour.
  • Add potatoes, carrots and chunked onions and return to grill. Cook until internal temp reaches 195° degrees. The potatoes, carrots and onions should be fork tender at this point. Let your corned beef rest in the foiled pan for 30 minutes before removing and slicing. Always slice against the grain to ensure ultimate tenderness.

Boiling Instructions

  • Place in a large pot. Add enough water to cover the roast by 6 inches. Peel the onions, and place them in the pot with the roast. Bring to a boil, and cook for about 30 minutes at a rolling boil. Reduce heat to medium-low so that the water is at a gentle boil, cover, and cook for 3 1/2 hours.
  • Remove the lid from the brisket. Remove onions, and cut into wedges. Return them to the pot. Add carrots to the pot, then place the cabbage over the roast. Place the potatoes on top of the cabbage. Place the lid back on the pot, and cook for another 30 minutes, until potatoes are tender. The potatoes should be immersed in the water by now, but if not, keep the lid on so they can steam.
  • Remove the vegetables from the pot, and place in a separate serving bowl. Keep the corned beef in the pot until ready to slice and serve because it dries out quickly.

Storage:

  • Product ships frozen and will arrive frozen or partially thawed