Corned Beef is a dish that is traditionally associated with St. Patrick’s day but it makes a delicious meal any time of year. In this recipe video, Scott Baker shares his first experience cooking American Wagyu corned beef round.
The recipe is pretty simple and straight forward. You’ll need a corned beef roast, this roast was about 5 lbs.
- 6 potatoes
- 2 carrots
- 5 cloves of garlic
- 3/4 bunch of celery
- 1 white onion
- 3-4 bottles of Guiness beer
- Sourdough bread
- White Cheddar Cheese
Heat your YS640 to 250º for about 3 hours or an internal temperature of 140º. Scott used the Jack Daniel’s pellets from BBQr’s Delight for a nice flavor addition.
When the roast is 140º put the roast in a pan and add 3 to 4 Guinness beers, about 48 oz total. Cover it with foil and the turned the heat up to 325º. When the beef hits 170º, about an hour and forty five minutes, add vegetables.
When the roast gets to 200º pull it off the grill. Let it rest for about an hour.
In making the sandwich, spread garlic butter on the bread slices and heat using the flat side of Grill Grates or your Yoder Smokers griddle. Assemble the sandwich using the onions from the roast. Add cheese and horseradish. The dish was a hit with family and friends. You’ll be able to enjoy this roast as a main meal, sandwiches and leftovers.