Honey Baked Corned Beef

I’m not a big fan of corned beef made the traditional way. Something about boiled meat just doesn’t appeal to me. This recipe, however, made me a corned beef believer! This comes from one of our Big Green Egg sales reps. And it really easy to make. Only 3 ingredients!

EGGcessories

• ConvEGGtor
• Dual Probe Thermometer
• Rib Roast Rack
• Rectangle Drip Pan

Ingredients

• 3 lbs Corned Beef
• 1 cup of Zesty Mustard and Honey Barbecue Sauce
• 12 tablespoons of brown sugar

Directions

Heat the EGG up to 350° degrees using indirect heat.

Unwrap the corned beef and rinse off in the sink.

Corned Beef sits in a lot of goop!

Pat the corned beef dry with a paper towel.

Cover one side of the corned beef with ¼ cup of the barbecue sauce.

Then cover with 3 tablespoons of the brown sugar.

Flip and then cover with another ¼ cup of the barbecue sauce and 3 more tablespoons of the brown sugar.

I did the fat cap side first so the meat side hung onto most of its sauce.

Add 1″ of water to the bottom of the pan.

I did this in the kitchen. That was a mistake. The water swished back and forth the whole time I carried the pan out to the Egg. Do this step at the Egg and save yourself the trouble.

Put the pan with the corned beef in the Big Green Egg and cook until the internal temperature reaches 145° degrees. About 1 hour.

Take the corned beef off the Egg and cover each side with another ¼ cup of sauce and 3 more tablespoons of brown sugar.

Take out the convEGGtor.

Cook the corned beef over direct heat for 20 minutes.

Take the corned beef off of the EGG and allow to rest for 15 minutes.

Slice and serve.