Honey Mustard Corned Beef Brisket

Just in time for Memorial Day is Kimio's famous Honey Mustard Corned Beef Brisket. It is a simple delight which will have your friends begging for more. It does involve some cook time but the pot and the grill do all the work.

Start with the sauce so that it can marinade while the corned beef is boiling.

Honey Mustard BBQ sauce

1/4 cup Masterpiece BBQ sauce
1/4 cup Sue Bee Clover Honey
2 tablespoons of Whole grain mustard
2 tablespoons of Frenches Yellow Mustard
Mix well
Cover and refrigerate

4-6 lb Corned Beef Brisket
Place in large pot (we use a five gallon stock pot)
Put enough water in the pot to generously cover your corned beef
Add the corned beef and seasoning packet
Bring to a boil and then continue to boil for 3 hours

Prepare the grill for cooking by making sure wood or charcoal is completely grey for slow cooking. Place corned beef fat side down on the grill. Slather the top of the corned beef with the Honey Mustard BBQ sauce.Close the lid and let it cook for 15 minutes. The Honey Mustard BBQ sauce will form a crust on the top. Delicious.

Let the meat rest for at least five minutes before slicing on an angle. It is melt in your mouth good. For those of you who don't eat corned beef often it will remain a pink color even though it is well done after cooking. This is from the curing process. It will be tender enough that a plastic fork is all you need to eat it with.

Cole Slaw and Potato salad are the perfect compliments for this meal. Now you've gotten just a little taste of the Irish corned beef, cabbage and potatoes tradition right in your own back yard. Just a hop across the pond to the Emerald Isle and you never have to leave home.

Now where's the Guinness,