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!
Ingredients
| Corned beef brisket | 3 1/2 Pound , washed | |
| Clover honey | 4 Tablespoon | |
| Stone ground mustard | 3 Tablespoon | |
| Dark brown sugar | 4 Tablespoon | |
| Rye bread | 24 | |
| Mustard | 12 Tablespoon |
Directions
GETTING READY
1. Prepare the oven at 325 F.
MAKING
1. Mix together around 2 tablespoon brown sugar, stone ground mustard and honey to prepare the glaze.
2. Put the probe inside the meat. Line the baking tray with aluminium foil. Place the meat in the centre, fat side up. Spread the glaze over the top of the meat. Seal the meat completely with the foil.
3. Place the baking tray on the grill and let the meat cook until it reaches an inside temperature of 185 F, approximately 2 hours.
4. Sprinkle the rest of the brown sugar on top and place the meat back on the grill.
5. Let it cook uncovered for about 1 hour for the sugar to caramelize.
6. Pull the tray out, wrap the meat back in the foil and let it rest for about 20 minutes.
FINALISING
7. Thinly slice the corned beef.
8. Take two slice of rye bread. Layer it with slices of corned beef. Drizzle some mustard sauce over the top. cover with the other bread slice.
9. Repeat the same with the remaining meat.
SERVING
10. Slice each sandwich into two and serve it on a platter.
Recipe Summary
Nutrition Facts
Serving size
Calories 427Calories from Fat 155
% Daily Value*
Total Fat 18 g27.7%
Saturated Fat 5 g25%
Trans Fat 0 g
Cholesterol
Sodium 514 mg21.42%
Total Carbohydrates 42 g14%
Dietary Fiber 5 g20%
Sugars 12 g
Protein 26 g52%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
