1 3-4 lb. flat cut corned beef brisket, 1/4 inch fat cap
1 cup of your favorite barbecue sauce
1/4 cup Dijon mustard
1 tablespoon of Big Guy BBQ Chicago “Original” Seasoniong/Rub
When you remove the corned beef brisket from its packaging go ahead and discard the spice packet, if any. Pre heat your grill with indirect heat keeping the temp between 250-275 degrees F. Charcoal and hardwoods will give you better flavors but you can use a gas grill. Either way, go for indirect grilling and use a drip pan under the corned beef. Put the corned beef brisket directly on the grill or smoker, fat side up, and cook for 2 hours. You can add wood chips if you want to add some smoky goodness. I suggest hickory. Next , combine the barbecue sauce and the mustard in a bowl and mix well.
Pour half of the barbecue sauce-mustard mixture in the bottom of a disposable aluminum pan. After smoking for 2 hours, transfer the brisket to the pan, fat-side up. Pour the remainder of the barbecue sauce-mustard mixture over the top of the brisket and use a brush to spread the sauce evenly. Cover the pan tightly with aluminum foil. Return the brisket to the grill and continue to cook for 2 to 3 hours or until the internal temperature reaches 185-190 degrees F. Allow the meat to rest for 15 to 20 minutes. Slice across the grain and serve.