If you’re anything like us, you usually make WAY too much food for important events, holidays and family get-togethers. If you went to our wedding, you’d know this. No one had any room in their stomachs left by the time first dessert was served. Second and third desserts weren’t even touched. I don’t think people even looked at them. For St. Patrick’s Day, we always make far too many corned beefs, and in some cases, we buy so many of them that we don’t even cook some. Either way, whether you have cooked ones sitting in the fridge or uncooked ones, we found a fun way to repurpose them… by making BBQ!
Just like making Corned Beef & Cabbage, which we talked about in our post last weekend, BBQ is all about cooking low and slow. You want to give the meat time to soak in all of those flavors break down. If you’re using a brisket that has already been through the cooking process for your traditional Corned Beef & Cabbage, there aren’t any issues. You can still cook it the same way. Remember, these aren’t fancy or pretentious recipes or dishes. They are simple, just like this brisket. THIS RECIPE REQUIRES AN OVERNIGHT PREP. I always hate it when recipes aren’t very obvious about this because I get all ready to do it the same day.
- 1 brisket or corned beef
- 1/2 tbsp fresh garlic
- 1 tbsp butter
- 1 can lemon LaCroix
- 1/2 cup bbq sauce
- 1/4 cup ketchup
- 1 tbsp honey
- 1 tbsp mustard
- 1 tbsp maple syrup
- 1 tbsp sweet chili sauce
- 1 tbsp balsamic nectar
- 1/3 cup kalamata olives
- 1 tbsp ginger
- 1 tbsp paprika
- 1/2 tbsp black pepper
- 1/2 tbsp herbes de provence
- 1.5 tbsp brown sugar
- 1 tsp nutmeg
- 1 tsp old bay
- 1 tsp salt
- 1 corned beef packet (shh!)
- Make the marinade using the ingredients under the wet list.
- Place raw brisket in marinade in fridge OVERNIGHT.
- Next day, take out brisket and leave out for 30 minutes (don't throw out the marinade).
- Meanwhile, mix together dry rub in bowl.
- Rub dry rub all over brisket.
- Preheat oven to 325 degrees F
- Put garlic and butter in cast iron pan and turn heat to high.
- Place brisket in hot pan until seared.
- Place in oven for two hours.
- Glaze brisket with remaining marinade.
- Remove from oven and enjoy after resting.
