Corned beef on the OTG

[Frank H]

Ok , when corned beef was cheap for St pattys day , I bought an extra one to grill. Soaked it for an hour to cut the salt and dusted it with weber garlic n herb rub.
The OTG held at 350 degrees the whole 3 hours it took to cook this point cut brisket to perfect juicy tenderness along with some onions , carrots and potatoes.
This came out very tender and tasty. If I'm completely honest it was a wee tad salty , but I'm not averse to salt so I enjoyed it. But next time I might soak it a bit longer.

 

[Clint]

Nice Job Frank - that looks delicious.

 

[Todd NC]

I bought one of those today at Wally World (missed the sales). I hope mine turns out as good as yours looks. I'm craving some corned beef and swiss.

 

[Cliff Bartlett]

Wow Frank! Love that cook. Done perfectly! Love your truck more!

 

[S.Six]

Looks fantastic!

 

[James N]

Look's excellent Frank.

 

[ChuckO]

Very nice, looks quite tasty

 

[Robert T]

Great looking corned beef. I can only imagine how good a Reuben would be with that method. Great job.

 

[John Solak]

Great looking cook and pics too!!

 

[Greg B.]

Corned beef looks super moistilicious!! Love the crust you got on there! I am very curious on how you cooked it. Indirect? Reverse sear? Sear n slide? Wood? Thank you!

 

[Rich Dahl]

That looks really good Frank, nice cook!

 

[Frank H]

Thanks for for all the kind words , guys. I am looking forward to a cold sandwich of this and my truck says thanks for the compliment too,

 

[Frank H]

Corned beef looks super moistilicious!! Love the crust you got on there! I am very curious on how you cooked it. Indirect? Reverse sear? Sear n slide? Wood? Thank you!

Thanks greg. I cooked it indirect in a shallow foil pan with some onions underneath. (Every 30 minutes I rotated the pan) After about 90 minutes I covered the pan with foil and went another 90. Once I felt like it was tender and a good internal temp(195-200) I took it out of the pan and slapped it right over the coals fat side down and let it catch fire for about 2 minutes. Then I took it off and let it rest for a few.
I always agonize over whether to cook cuts like this right on the grate or in a pan because I hate to dry out a piece of meat. I tend to like the foil pans . I feel like you get enough smoke and it's easy to handle as well. Helps with cleanup too.

 

[Morgan C.]

Good looking CB and veggies!!

 

[CLasko]

I need to get back over to my local Walmart and stock up on those! That looks great.

 

[Bob Correll]

Looks great Frank!
I have a small CB flat getting smoked along with a butt here shortly.

 

[Peter Gallagher]

that looks like one juicy hunk of deliciousness! Nice work.

 

[Dale Nichols]

Not a thing wrong with that.

 

[Nate Frost]

Wow! That looks delicious.

 

[Bob H.]

Frank, I make this on the grill too and yours looks amazing!