There’s still time!
Don’t trust your corned beef to the spice packet that it comes with; make your own seasoning blend. I use this rub as the base for my slow cooked, then barbecued corned beef, and trust me, it is a winner!
You’ll note that my rub does not include salt, because I’ve found that corned beef is plenty salty enough to begin with.
The thing is, you won’t miss it.
•1/2 cup brown sugar
•2 tbsp chili powder
•2 tsp black pepper
•1 tsp Aleppo pepper
•1 tsp Cayenne
•1 tsp garlic powder
•1 tsp onion powder
•1 tsp dry mustard
Combine all of the ingredients together in a bowl until well mixed.
You will have more than enough for your average sized corned beef (I prefer flat cut), but, since I usually make this for company, and folk go kinda crazy for it, I make two. If, like us this time, you are only making one corned beef, save any leftover rub in a tightly sealed container for ribs or chicken or burgers or… ?
I start my corned beef in the slow cooker, on a bed of sliced onion and celery, so, once I have it all arranged the way I like, I apply the rub to all sides of the beef and set aside to rest for one hour.
When ready to cook, I pour a can or ttwo of Guinness over all and cook on low for about four hours.
Note: my large slow cooker runs a bit on the hot side, so you may want to cook your corned beef on high, or, on low for six hours.
Once done, remove from the slow cooker, discard the veggies, and transfer to a baking dish – I usually do mine on a bed of sweet potato slices.
Cover tightly and bake in a 250º oven for 90 minutes.
Remove the cover, brush with your fave barbecue sauce, and bake for another 30 to 40 minutes.
Remove from the oven, let rest for 15 minutes, then slice and enjoy!