In Honor Of St Patrick’s Day- Corned Beef Brisket Point Guest Post From Bill O’Connor of www.northshorekid.com @kidns

Bill writes-

Hey Joe,

With Saint Patrick’s Day just around the corner, there are some great deals out there on brisket.  $1.66/lb at Stop and Shop – point cut. It was packed in a completely saturated brine, and I should have soaked it in plain water to cut the saltiness. I didn’t figure this out until the first taste of the finished product.

Unpack. Rinse. Salt. Pepper. Let sit [covered] until it reaches room temp.

Low and slow is the way to go.  Grill dome top temp was 300 – 350°, offset fire, bricks and hardwood charcoal mix, soaked mesquite chips, pan with water. I figure the dome top temp is 75-100° higher than offset area of grill.

Beef is pulled at ~165-170° internal temp.

Bark.

Yep.

Wrapped plastic over foil – try it. Rest for at least an hour.

Luckily I cooked something to eat because we were too hungry to wait out the rest period. Salt, pepper, low and real slow.

End cut.

Money.