Crock Pot/Slow Cooker Directions:
Take the corned beef out of the package, put it in the crock pot, and completely cover it with water.
Until firmly fork tender, cook covered for approximately 11 hours on low or 5 hours on high. Please be aware that crock pot cooking times can vary significantly by brand and design. A meat thermometer should be used to check the internal temperature of the meat to make sure it has reached at least 160°F for food safety and 190°F for maximum tenderness. For best results, monitor at regular intervals. Slice thinly across the grain.
Instant Pot/Pressure Cooker Directions:
Put the corned beef in a pressure cooker with enough water to cover after removing it from its packaging.
Attach the lid and cookat full pressure for 70 minutes. Bring pressure down and remove the lid. Include in the pot vegetables like cabbage, potatoes, and carrots. After 15 minutes of additional cooking at full pressure, release the pressure, and take off the lid. The corned beef and vegetables should all be fork tender . For food safety, an internal temperature of at least 160°F must be reached; for maximum tenderness, an internal temperature of 190°F must be reached.
After removing the meat from the pressure cooker, let it rest for 5 to 10 minutes. Slice across the grain.
Take the corned beef out of the package, then score the meat diagonally on the fatty side.
Spread on favorite barbecue sauce. Wrap in tin foil, fat side up. 20 to 30 minutes per pound of meat, or until firmly fork tender, should be grilled on low or indirect heat. For food safety, an internal temperature of at least 160°F must be reached; for maximum tenderness, an internal temperature of 190°F must be reached.
Remove from foiland brown for 15 minutes.
Remove the spice packet and corned beef brisket from its packaging.
Preheat the smoker to 275°F.
Rinse brisket and pat dry. Place fat side up directly on the grill grate, and smoke for two hours. Turn brisket over at the 2-hour mark.
Wrap the brisket in aluminum foil after 4 hours of smoking, then put it back in the smoker or into an oven set to 275°F. Cook the beef for 4 to 5 hours, or until it is tender to the fork. Cook to an internal temperature of 160°F for food safety and tenderness; for maximum tenderness, cook to an internal temperature of 190°F.
Allow the meat to rest for 20 to 30 minutes. Use a sharp knife to cut the meat into 1/4-inch slices, then serve.
Remove Corned Beef from package and place on the rack. Alternately, you can use mustard and brown sugar to flavor the raw corned beef before placing it on the rack.
Consider lining the rack with aluminum foil to make cleanup easier.
Close the air fryer and set the temp. to 350°F and cook for approximately 90 – 120 minutes.
Please be aware that different brands and models may have different cooking times.
Cook to an internal temperature of 160°F for food safety and tenderness; for maximum tenderness, cook to an internal temperature of 190°F.
Remove the meat from the air fryer when it reaches the desired temperature and place it on a cutting board. Allow the meat to rest for 20 minutes. Slice across the grain into ¼ inch slices and serve.
1. Always add the spices from the spice packet to the water when cooking in an oven, crock pot, Instant Pot, pressure cooker, or on the stovetop to add depth of flavor.
2. When cooking with liquids, take into account using flavors like beer or stock.
3. Add diced mirepoix (carrots, celery, and onion) when cooking in liquid