Smoky Corned Beef Melt

Cuisinart original


No servings information available


Pickling Spice: 1 Tbsp. Whole Allspice Berries 1 Tbsp. Whole Mustard Seeds 1 Tbsp. Coriander Seeds 1 teaspoon Red Pepper Flakes 1 Tbsp. Whole Cloves 1 Tbsp. Black Peppercorns 9 Green Cardamom [Pods 6 Bay Leaves 1 teaspoon Ground Ginger 1 Cinnamon Stick

Brine: 1 gallon Water 2 cups Kosher Salt 5 teaspoon Pink Salt, curing salt (optional) ½ cup Brown Sugar

1 Brisket 4-6 lbs. 8 slices Rye Bread Mustard Pickled Cole Slaw

Nutritional information

No nutrition information available


Place all spices, except ground ginger and cinnamon stick, into a sauté pan and toast over medium high heat until just begins to smoke and you can start to smell the spices strongly, tossing frequently. Pull immediately and transfer to a plate to cool. Once cooled add ground ginger. Break cinnamon stick in half and add to spice blend and mix well. Place water, kosher salt, pink salt (please note this is not an edible salt), brown sugar and half of the spice blend (making sure only half of the cinnamon stick is included) to a large pot. Bring to a boil over high heat. Stir brine until well mixed, and salts and sugar are dissolved. Remove from heat and allow to come to room temperature then place into refrigerator. Brine should be cold before adding the brisket so allow for a couple hours before you remove from the refrigerator. Once cooled, remove and add the brisket and place back into the refrigerator. If the brisket is not fully submerged, place a plate onto the brisket to weigh it down. The brisket must be completely covered by the brine to ensure it is properly cured. Leave the pot in the refrigerator to cure for 5-7 days. Meat should feel firm when you squeeze it. Make sure you check it from time to time to see if the brisket is beneath the surface completely. After the 5-7 days remove the now corned beef from the refrigerator and rinse the brisket under cold water to remove all of the brine and spice mixer. Place into a large pot and fill it with cold water. Cover the corned beef by 2 inches. Add the remaining spice blend and bring to a boil over medium high heat. Bring down to a steady simmer and cook for 2-3 hours or until brisket is fork tender and slides in and out very easily. Remove from the water and set aside while you prep your grill. Turn one side of your 4 burner gas grill to medium low heat. Fill your pellet tube, light on cool side of the grill and place the corned beef a few inches away from the tube. Close the lid and allow to smoke for 1-1½ hours. Remove from the grill and allow to cool for a couple minutes. Slice corned beef against the grain into ¼-½ inch slices. Turn all burners to medium heat. Add your bread slices to grill and place cheese evenly over half of the slices and close the lid. Once cheese is melted and bread is golden brown remove from the grill. To construct your sandwich, lay down a slice of cheese less bread and spread evenly with mustard, followed by pickled slaw, 3-4 slices of corned beef and top with bread with melted cheese. Repeat with remain ingredients and serve warm.

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