BBQ Corned Beef with sweet-hot whiskey glaze Makes 2 lb. beef; Total time: 4 hours Corned beef is brined beef brisket. It’s sold in 3- to 4-pound cuts but will weigh half that once it’s cooked and trimmed. If a seasoning packet is included with the meat, dump that into the simmering liquid. No packet? Add 2 T. of pickling spices to the water—but it’s not a must. SUBMERGE IN WATER; SIMMER: 1 corned beef brisket (4 lb.) WHISK TOGETHER: 1â„4 cup ketchup 1â„4 cup whiskey (such as Jack Daniel’s) 1â„4 cup apple cider vinegar 2 T. brown sugar 2 T. soy sauce 1 t. dry mustard 1â„2 t. ground ginger 1â„4 t. red pepper flakes Submerge corned beef, fat side up, in water in a large pot. Cover and simmer over low heat until beef is tender when pierced with a fork, 3–31â„2 hours. (If chilling overnight, keep the meat in the liquid. Bring it to a simmer the next day, then continue with the recipe.) Preheat oven to 450°; line a baking sheet with foil, top with a rack, and coat with nonstick spray. Transfer the cooked beef to the prepared rack, fat side up. Use a knife to trim off the fat—it will be soft and easy to remove. Whisk remaining ingredients together in a saucepan and bring to a boil over high heat until thickened, 3–4 minutes. Spoon glaze onto beef, then roast for 10 minutes, or until the glaze is dark and sticky. Remove from oven and let meat rest for 15 minutes. Transfer to a cutting board, then thinly slice against the grain.