{"id":9980,"date":"2014-04-04T09:54:24","date_gmt":"2014-04-04T16:54:24","guid":{"rendered":"http:\/\/cooking-outdoors.com\/?p=9980"},"modified":"2017-02-08T13:59:32","modified_gmt":"2017-02-08T21:59:32","slug":"honey-mustard-glazed-corned-beef","status":"publish","type":"post","link":"https:\/\/cooking-outdoors.com\/honey-mustard-glazed-corned-beef\/","title":{"rendered":"Honey Mustard Glazed Corned Beef"},"content":{"rendered":"<h2>Honey Mustard Glazed Corned Beef | Camp Chef Smoke Vault<\/h2>\n<p>The perfect Corned Beef Sandwich recipe! Honey, Stone Ground Mustard and Brown sugar glazed Corned Beef, baked in the Camp Chef Smoke Vault. Easy to prepare, easy to cook and so\u00a0 so delicious!<\/p>\n<p>Slice and serve on your favorite Rye bread for lunch or dinner, it even makes great Corned Beef Hash.<\/p>\n<p>Add this to your BBQ line-up of BBQ recipes &#8211; low and slow not required!<\/p>\n<p><iframe loading=\"lazy\" width=\"1080\" height=\"608\" src=\"https:\/\/www.youtube.com\/embed\/yVNmzg1ysaI?feature=oembed\" frameborder=\"0\" allowfullscreen><\/iframe><\/p>\n<p>(Closed Captioning available on this video)<\/p>\n<blockquote><p><strong><em>Video Transcript:<\/em><\/strong><br \/>\n<strong>Presenter: \u00a0<\/strong><br \/>\nHey, everyone, today we\u2019re making honey mustard crusted baked corned beef for sandwiches on the Cooking Everything Outdoors show.<br \/>\nSo you\u2019re probably asking why corned beef because St. Patty\u2019s Day\u2019s past, that\u2019s when it\u2019s traditionally served.<br \/>\nWell, the truth of the matter is I missed the St. Patty\u2019s Day completely.<br \/>\nI didn\u2019t get any corned beef with cabbage.<br \/>\nI didn\u2019t get any corned beef sandwiches.<br \/>\nI didn\u2019t even get any Irish beer.<br \/>\nI mean, what kind of a crime is that?<br \/>\nSo I just got this craving for corned beef sandwiches.<br \/>\nI went to the grocery store and that\u2019s where the good news comes in, the corned beef couple of weeks after St. Patty\u2019s Day is screaming cheap because they\u2019re trying to dump it all.<br \/>\nSo I decided today I\u2019m going to take a few minutes out\u2026 well, actually, it\u2019s going to be few hours and show you how I make baked corned beef.<br \/>\nAnd I\u2019m going to do it on the Camp Chef Smoke Vault.<br \/>\nNow, I picked up a nice chunk of Harris Ranch corned beef, did that come out right?<br \/>\nHarris Ranch corned beef.<br \/>\nAnd this is mild cure.<br \/>\nI chose the mild cure because I didn\u2019t want all the extra seasoning on it.<br \/>\nAnd I didn\u2019t want all the extra brine from the salt in there.<br \/>\nSo it\u2019s a little milder.<br \/>\nI also washed it off completely, get some more of that extra salt.<br \/>\nIt could\u2019ve been come with the brining packet.<br \/>\nSo this is going to turn out really good with the mustard glaze on the top.<br \/>\nSo before fire up the Camp Chef Smoke Vault let\u2019s go over ingredients and put this together.<br \/>\nWhat I have here is about a 3 and 1\/2 pound piece a brisket.<br \/>\nAnd looking at this I believe this is actually the point.<br \/>\nAnd I\u2019m leaving the fat cap on the top.<br \/>\nReally it\u2019s a perfect cut for sandwiches.<br \/>\nGot a grain going this way, so when we bake it we\u2019re going to cut it across the grain and may get some really nice slices out of this.<br \/>\nSo you want to take a look at that when you go to buy some just for sandwiches.<br \/>\nI\u2019m going to be using\u2026 and I don\u2019t measure these ingredients out, typically just go by I\u2026 and forgive me, if you will, but I\u2019m probably dealing with about 4 tablespoons of honey here.<br \/>\nAnd this is a nice clover honey that I like to use.<br \/>\nAnd I have some really nice stone ground mustard, maybe 3 tablespoons there.<br \/>\nAnd then I typically use a dark brown brown sugar but I only had some golden brown sugar.<br \/>\nThat\u2019ll work just fine.<br \/>\nBut I\u2019ll be using about 1\/2 of this to mix.<br \/>\nAnd then you\u2019ll also need a baking tray and some aluminum foil.<br \/>\nI like the Heavy Duty Reynolds Wrap, non-stick.<br \/>\nThere\u2019s a little plug for them.<br \/>\nAnd then I\u2019m also going to be using a remote thermometer.<br \/>\nSo I\u2019ll have my probe inserted into my brisket to get an accurate temperature measurement on that.<br \/>\nSo let\u2019s make our glaze, again, about 1\/2 of my brown sugar.<br \/>\nI\u2019m going to reserve some of this to sprinkle on at the last part in the cook.<br \/>\nI\u2019m going to add my stone ground mustard.<br \/>\nIt\u2019s got some really good flavors.<br \/>\nThere are so many of them out there.<br \/>\nGot to find something original and unique to try.<br \/>\nYou\u2019ll really appreciate it when you do that.<br \/>\nAnd my honey.<br \/>\nWe just want to get these blended together.<br \/>\nSo before I do anything I want to make sure I get my probe in and you really have to determine, you know, where you want to put it in at, but we want to get it in the middle in the thickest part.<br \/>\nI\u2019m going to go in a little bit of an angle because I want to get the probe as close to the brisket as possible.<br \/>\nThere we go.<br \/>\nOkay, I\u2019m comfortable with that.<br \/>\nNow, let\u2019s get our glaze on the top.<br \/>\nYou can approach these two ways.<br \/>\nYou can coat the whole thing or just put it over the top.<br \/>\nNow, I\u2019m going to put it over the top.<br \/>\nBefore I make that mess I\u2019m going to show you what I did.<br \/>\nI just took my baking tray and I put a nice sheet of aluminum foil in there.<br \/>\nAnd then I\u2019m going to put my brisket in the center of that.<br \/>\nI\u2019m going to probe down.<br \/>\nI\u2019m going to take my glaze.<br \/>\nI\u2019m going to put it right over the top.<br \/>\nNow, this is going to ooze everywhere down the sides.<br \/>\nOkay.<br \/>\nSo now I want to seal this up.<br \/>\nJust like that.<br \/>\nAnd we\u2019re going to put it in the Camp Chef Smoke Vault.<br \/>\nSo let me show you how I\u2019m going to set this up.<br \/>\nAnd basically, I took out the water tray.<br \/>\nI took out the smoke tray.<br \/>\nAnd I left in one rack that I\u2019m going to use and that\u2019s just maybe 2\/3 up from the bottom.<br \/>\nI\u2019m going to set this on medium.<br \/>\nAnd what I\u2019m looking for is about 325 degrees.<br \/>\nThis is not a slow cook.<br \/>\nYou know, it\u2019s just a regular bake.<br \/>\nAnd that\u2019s what we\u2019re going to be doing.<br \/>\nOkay, we\u2019re right at 300 degrees, these are going to be creeping up to 325 any minute now.<br \/>\nI want to get my pan in there.<br \/>\nAnd I\u2019m going to run my probe right out the top.<br \/>\nAnd start baking.<br \/>\nNow, with a 3-pound corned beef brisket I\u2019m looking at about an hour per pound at 325 degrees.<br \/>\nSo that\u2019s where we\u2019re shooting for.<br \/>\nIf you\u2019re temping this and I\u2019m going to be tempting it, probably looking somewhere in the range of 185, 195 is what we\u2019re looking at.<br \/>\nAnd we\u2019ll just have to see how that goes.<br \/>\nOkay, so we just hit 185 degrees.<br \/>\nSo let\u2019s get this out and take a look.<br \/>\nOkay, so what I want to do is open this up.<br \/>\nOh my goodness.<br \/>\nNow, what I\u2019m going to do is I\u2019m going to cook it open and I\u2019m going to put another coating of brown sugar on it.<br \/>\nAnd I\u2019m going to cook it probably for another 30 to&#8230; we might go an hour.<br \/>\nSo just like that and I want it back in Camp Chef Smoke Vault.<br \/>\nGoing to cook it until we\u2019re about 195 at the tops, browned up nicely and it\u2019s tender because I\u2019m getting hungry.<br \/>\nSo we\u2019ve been in there for just about 3 hours now.<br \/>\nI\u2019m at 195.<br \/>\nI\u2019ve opened it up.<br \/>\nI\u2019ve let it caramelized on the top a little bit.<br \/>\nAnd I want to pull it out.<br \/>\nOkay.<br \/>\nI want to get that probe out of there.<br \/>\nOkay, nice.<br \/>\nNow, I want to cover it up and I\u2019m going to rest it for a good 15-20 minutes.<br \/>\nAlright, let\u2019s slice some of these up.<br \/>\nWe still have some fat cap on there and that\u2019s okay.<br \/>\nAcross is so tender.<br \/>\nSlice it as thin as you want.<br \/>\nYou can trim that fat cap off.<br \/>\nIf you want you can leave it on.<br \/>\nThat is just heaven.<br \/>\nOkay, I have some really nice juice rye bread.<br \/>\nI want to take my corned beef and I\u2019m going to pile on there.<br \/>\nNice thin cuts.<br \/>\nI\u2019m going to add my favorite on top of that.<br \/>\nIt\u2019s almost the violation.<br \/>\nThis is so good but I\u2019m going to put some mustard on there.<br \/>\nThat\u2019s the way I roll.<br \/>\nThere it is.<br \/>\nGet this nice cut in half.<br \/>\nThat is what I\u2019ve been waiting for all day.<br \/>\nThe moment of truth.<br \/>\nThat\u2019s so tender.<br \/>\nHey, everybody, I hope you like that, that was my honey mustard baked corned beef.<br \/>\nAnd it\u2019s just fabulous if you\u2019re tired of that boiled soggy corned beef.<br \/>\nAnd you got to give this a try.<br \/>\nI did it entirely in my Camp Chef Smoke Vault and turned out fabulous.<br \/>\nTook about 3 hours overall, maybe little just a hair over that.<br \/>\nAnd it\u2019s super tender, super flavorful.<br \/>\nBefore I go I want to talk to you about my sponsors, Camp Chef and www.OutdoorCooking.com and Island Grillstone, without them none of this would be possible, would not be a Cooking Everything Outdoors show.<br \/>\nSo go visit them.<br \/>\nGo say hi.<br \/>\nTell them Gary sent you.<br \/>\nAnd go buy something.<br \/>\nThey\u2019re great people.<br \/>\nAnd that\u2019s it.<br \/>\nI\u2019ll see you next week.<br \/>\nI got a new video coming out for you every Friday for the Cooking Everything Outdoors show, tips video every Tuesday.<br \/>\nI\u2019m going to be sneaking in product reviews from time to time.<br \/>\nI\u2019ll see you guys later.<\/p><\/blockquote>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/www.cooking-outdoors.com\/honey-mustard-glazed-corned-beef\/honey-mustard-glazed-coned-beef-sandwiches\/\" rel=\"attachment wp-att-10719\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-10719\" src=\"http:\/\/www.cooking-outdoors.com\/wp-content\/uploads\/2014\/04\/Honey-Mustard-Glazed-Coned-Beef-Sandwiches-300x168.jpg\" alt=\"Honey Mustard Glazed Corned Beef\" width=\"300\" height=\"168\" srcset=\"https:\/\/cooking-outdoors.com\/wp-content\/uploads\/2014\/04\/Honey-Mustard-Glazed-Coned-Beef-Sandwiches-300x168.jpg 300w, https:\/\/cooking-outdoors.com\/wp-content\/uploads\/2014\/04\/Honey-Mustard-Glazed-Coned-Beef-Sandwiches.jpg 800w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Honey Mustard Glazed Corned Beef | Camp Chef Smoke Vault The perfect Corned Beef Sandwich recipe! Honey, Stone Ground Mustard and Brown sugar glazed Corned Beef, baked in the Camp Chef Smoke Vault. Easy to prepare, easy to cook and so\u00a0 so delicious! Slice and serve on your favorite Rye bread for lunch or dinner, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":10719,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1578,499],"tags":[797,95,848,3743,5360,3275,2048,3493,36,7,417,1035,3744,516,45,26,1755,1877,506,1161,2568,3429,798,1796,87],"class_list":["post-9980","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bbq-smoking-recipes-tips-and-techniques","category-how-to-videos","tag-cooking-everything-outdoors","tag-food","tag-how-to-grill","tag-baked-corned-beef","tag-bbq","tag-bbq-bbq-bbq","tag-bbq-recipes","tag-camp-chef-smoke-vault-recipe","tag-cooking","tag-cooking-outdoors","tag-cooking-video","tag-corned-beef-recipe","tag-corned-beef-sandwich-recipe","tag-gary-house","tag-grill","tag-grilling","tag-grilling-recipes","tag-grilling-tips","tag-grilling-video","tag-how-to-bbq","tag-how-to-cook","tag-how-to-video","tag-how-to","tag-outdoor-cooking","tag-recipe"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.3 (Yoast SEO v26.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Honey Mustard Glazed Corned Beef | Camp Chef Smoke Vault<\/title>\n<meta name=\"description\" content=\"The perfect Honey Mustard Glazed Corned Beef Sandwich recipe! 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