Ireland checking in

[The Salt Rub]

Thanks all.

I think apart from the salt the meat will be hugely different, different breeds, different food stock and permitted food additives, different permitted medications.
That's before you even consider living conditions or storage and aging practices.

I gather a lot of American beef is grain fed, it's pretty much exclusively grass here, all this rain is good for something!

 

[JayHog]

Welcome to the forum. I cannot wait to see you smoke corn beef on your grill Here is a recipe from the Traeger web site:

Smoked Corned Beef and Cabbage - Traeger Grills

Taste the Traeger difference with our Smoked Corned Beef and Cabbage. We’re smoking corned beef on the grill, then roasting with potatoes, carrots and cabbage.

www.traeger.com

That recipe recommends using a can of Pilsner or other lager, but I think I would substitute an Irish Red Ale to keep it authentic. You will need one bottle for the corn beef and at least one more to keep the pitmaster hydrated during the lengthy cook.

or Guinness?

 

[RayClem]

or Guinness?

Guinness might be a little too malty and bitter for my wife, but I would be fine with it. It would probably generate a great bark.

 

[The Salt Rub]

Guinness in a beef stew is phenomenal. There's nothing quite liked it!

 

[RayClem]

I used to travel up to Toronto periodically for my job. I loved finding Pubs that served Beef and Guinness. I love a good Irish Pub, but do not have one near me since the one we had closed down. Bummer!