Corned Beef On The Big Green Egg

Okay, let's talk about something truly magnificent: corned beef. But not just any corned beef. We're talking about corned beef, transformed, elevated, and utterly reborn on the majestic Big Green Egg.

Picture this: you, sunshine (hopefully), a cold drink, and the unmistakable aroma of smoky, salty, beefy goodness wafting through the air. It's not a dream, my friends; it's your destiny.

Getting Started: It's Easier Than You Think

First, snag yourself a good corned beef brisket. Don't be shy! Go for the one that whispers sweet nothings of deliciousness from the butcher's case.

Rinse that beauty off. Some folks soak it, others don't. Do what feels right in your corned beef soul.

Now, for the secret weapon: your Big Green Egg. Get that ceramic marvel fired up to around 250-275°F (120-135°C). Steady as she goes!

The Smoking Ritual

Wood choice is important. I'm a fan of oak or hickory, but honestly, anything goes. Throw a few chunks on those hot coals to create a beautiful, smoky haze.

Place the corned beef directly on the Egg's grill grate. Let that smoky magic happen.

Now, patience, young grasshopper. It's all about low and slow. Think of it as a spa day for your beef.

Monitoring the Masterpiece

Invest in a good meat thermometer. You're aiming for an internal temperature of around 203°F (95°C).

Stick it in the thickest part. Once you're there, you are golden.

This could take anywhere from 6-8 hours, maybe longer, depending on the size of your brisket. Just relax and enjoy the process.

The Grand Finale

Once it hits that magic temperature, carefully remove the corned beef from the Egg. Let it rest, tented with foil, for at least an hour. This is crucial!

Seriously, don't skip the rest. It allows the juices to redistribute, resulting in maximum flavor and tenderness.

Now, the moment of truth. Slice that corned beef against the grain. Prepare for awe.

Serving Suggestions (Because You Deserve It)

Pile it high on rye bread with mustard. Classic for a reason.

Or, get creative! Corned beef hash, corned beef tacos, corned beef benedict…the possibilities are endless.

Seriously, you can put it on anything. It will be the best version of that thing you've ever had.

"But what about vegetables?" - You, probably

Excellent question! Roast some carrots, potatoes, and cabbage on the Big Green Egg alongside the corned beef during the last few hours of cooking. They'll soak up all that smoky, beefy goodness.

You can wrap them in foil or put them in a cast iron pan. Whatever floats your boat.

Just make sure they're tender and delicious when the beef is done.