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  so delicious!

Slice and serve on your favorite Rye bread for lunch or dinner, it even makes great Corned Beef Hash.

Add this to your BBQ line-up of BBQ recipes – low and slow not required!

(Closed Captioning available on this video)

Video Transcript:
Presenter:  
Hey, everyone, today we’re making honey mustard crusted baked corned beef for sandwiches on the Cooking Everything Outdoors show.
So you’re probably asking why corned beef because St. Patty’s Day’s past, that’s when it’s traditionally served.
Well, the truth of the matter is I missed the St. Patty’s Day completely.
I didn’t get any corned beef with cabbage.
I didn’t get any corned beef sandwiches.
I didn’t even get any Irish beer.
I mean, what kind of a crime is that?
So I just got this craving for corned beef sandwiches.
I went to the grocery store and that’s where the good news comes in, the corned beef couple of weeks after St. Patty’s Day is screaming cheap because they’re trying to dump it all.
So I decided today I’m going to take a few minutes out… well, actually, it’s going to be few hours and show you how I make baked corned beef.
And I’m going to do it on the Camp Chef Smoke Vault.
Now, I picked up a nice chunk of Harris Ranch corned beef, did that come out right?
Harris Ranch corned beef.
And this is mild cure.
I chose the mild cure because I didn’t want all the extra seasoning on it.
And I didn’t want all the extra brine from the salt in there.
So it’s a little milder.
I also washed it off completely, get some more of that extra salt.
It could’ve been come with the brining packet.
So this is going to turn out really good with the mustard glaze on the top.
So before fire up the Camp Chef Smoke Vault let’s go over ingredients and put this together.
What I have here is about a 3 and 1/2 pound piece a brisket.
And looking at this I believe this is actually the point.
And I’m leaving the fat cap on the top.
Really it’s a perfect cut for sandwiches.
Got a grain going this way, so when we bake it we’re going to cut it across the grain and may get some really nice slices out of this.
So you want to take a look at that when you go to buy some just for sandwiches.
I’m going to be using… and I don’t measure these ingredients out, typically just go by I… and forgive me, if you will, but I’m probably dealing with about 4 tablespoons of honey here.
And this is a nice clover honey that I like to use.
And I have some really nice stone ground mustard, maybe 3 tablespoons there.
And then I typically use a dark brown brown sugar but I only had some golden brown sugar.
That’ll work just fine.
But I’ll be using about 1/2 of this to mix.
And then you’ll also need a baking tray and some aluminum foil.
I like the Heavy Duty Reynolds Wrap, non-stick.
There’s a little plug for them.
And then I’m also going to be using a remote thermometer.
So I’ll have my probe inserted into my brisket to get an accurate temperature measurement on that.
So let’s make our glaze, again, about 1/2 of my brown sugar.
I’m going to reserve some of this to sprinkle on at the last part in the cook.
I’m going to add my stone ground mustard.
It’s got some really good flavors.
There are so many of them out there.
Got to find something original and unique to try.
You’ll really appreciate it when you do that.
And my honey.
We just want to get these blended together.
So 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.
I’m going to go in a little bit of an angle because I want to get the probe as close to the brisket as possible.
There we go.
Okay, I’m comfortable with that.
Now, let’s get our glaze on the top.
You can approach these two ways.
You can coat the whole thing or just put it over the top.
Now, I’m going to put it over the top.
Before I make that mess I’m going to show you what I did.
I just took my baking tray and I put a nice sheet of aluminum foil in there.
And then I’m going to put my brisket in the center of that.
I’m going to probe down.
I’m going to take my glaze.
I’m going to put it right over the top.
Now, this is going to ooze everywhere down the sides.
Okay.
So now I want to seal this up.
Just like that.
And we’re going to put it in the Camp Chef Smoke Vault.
So let me show you how I’m going to set this up.
And basically, I took out the water tray.
I took out the smoke tray.
And I left in one rack that I’m going to use and that’s just maybe 2/3 up from the bottom.
I’m going to set this on medium.
And what I’m looking for is about 325 degrees.
This is not a slow cook.
You know, it’s just a regular bake.
And that’s what we’re going to be doing.
Okay, we’re right at 300 degrees, these are going to be creeping up to 325 any minute now.
I want to get my pan in there.
And I’m going to run my probe right out the top.
And start baking.
Now, with a 3-pound corned beef brisket I’m looking at about an hour per pound at 325 degrees.
So that’s where we’re shooting for.
If you’re temping this and I’m going to be tempting it, probably looking somewhere in the range of 185, 195 is what we’re looking at.
And we’ll just have to see how that goes.
Okay, so we just hit 185 degrees.
So let’s get this out and take a look.
Okay, so what I want to do is open this up.
Oh my goodness.
Now, what I’m going to do is I’m going to cook it open and I’m going to put another coating of brown sugar on it.
And I’m going to cook it probably for another 30 to… we might go an hour.
So just like that and I want it back in Camp Chef Smoke Vault.
Going to cook it until we’re about 195 at the tops, browned up nicely and it’s tender because I’m getting hungry.
So we’ve been in there for just about 3 hours now.
I’m at 195.
I’ve opened it up.
I’ve let it caramelized on the top a little bit.
And I want to pull it out.
Okay.
I want to get that probe out of there.
Okay, nice.
Now, I want to cover it up and I’m going to rest it for a good 15-20 minutes.
Alright, let’s slice some of these up.
We still have some fat cap on there and that’s okay.
Across is so tender.
Slice it as thin as you want.
You can trim that fat cap off.
If you want you can leave it on.
That is just heaven.
Okay, I have some really nice juice rye bread.
I want to take my corned beef and I’m going to pile on there.
Nice thin cuts.
I’m going to add my favorite on top of that.
It’s almost the violation.
This is so good but I’m going to put some mustard on there.
That’s the way I roll.
There it is.
Get this nice cut in half.
That is what I’ve been waiting for all day.
The moment of truth.
That’s so tender.
Hey, everybody, I hope you like that, that was my honey mustard baked corned beef.
And it’s just fabulous if you’re tired of that boiled soggy corned beef.
And you got to give this a try.
I did it entirely in my Camp Chef Smoke Vault and turned out fabulous.
Took about 3 hours overall, maybe little just a hair over that.
And it’s super tender, super flavorful.
Before 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.
So go visit them.
Go say hi.
Tell them Gary sent you.
And go buy something.
They’re great people.
And that’s it.
I’ll see you next week.
I got a new video coming out for you every Friday for the Cooking Everything Outdoors show, tips video every Tuesday.
I’m going to be sneaking in product reviews from time to time.
I’ll see you guys later.