Making Corned Beef for St. Patrick’s Day? 🍀 Try this low and slow smoked recipe🔥 Recipe: -Cover the Corned Beef with a light layer of mustard to use as a binder and season with black pepper and brown sugar. -Place on the grill at 250F indirect and spritz with apple cider vinegar every hour until the internal temperature reaches 165F. -Place in a braising tray with potatoes, carrots, cabbage and pour in beef both and an Irish stout. (Liquid level should come up to just under half of the meat). -Cover with foil and place back on the grill and raise the temperature to 300F until the corned beef reaches 210F internal. -Remove and rest for at least 1 hour before slicing (or until the temp comes down to below 160F). #stpatricksday #cornedbeef #smoked