Beef recipes

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Smoked Corned Beef Brisket with Whisky Chunks.


  • 1 1/2 tablespoons ground black pepper
  • 1/2 tablespoon ground coriander
  • 1/2 tablespoon paprika
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon crushed red pepper flakes
  • 6 pounds corned beef brisket
  • 2 chunks maple wood


In a small bowl mix together black pepper, coriander, paprika, garlic powder, onion powder, ground mustard and crushed red pepper flakes.
Rub the corned beef all over and wrap in plastic wrap and let sit in the refrigerator for 8 hours or overnight.
Preheat the EGG to 225 degrees F, set up for smoking, adding the wood chunks whisky Mr Barrel when at temperature and use plate setter with feet up. Place a disposable aluminum pan filled 3/4 of the way with water on top of the plate setter, then set a stainless steel grate on top of the pan/plate setter.
Place brisket onto the stainless steel grate, fat side up and smoke until the internal temperature reaches 165 degrees F at the thickest part of the brisket, about 6 hours.
Remove the brisket from the EGG and wrap in 3 layers of aluminum foil. Return brisket to EGG and continue to cook until the internal temperature reaches 180 degrees F at the thickest part, about 1 to 2 hours. Remove the brisket from the EGG and let rest 10 - 15 minutes prior to slicing. Serve hot with desired accoutrements and sides.