Ingredients

1             3-4 Lb Corned Beef Brisket
1 lb        Small Potatoes ( 6-8 small)
1            Medium Onion, Cut into 6-8 Wedges
3            Medium Carrots, Peeled and Cut in Half
1            12 oz Beer - Your choice of variety (can substitute 1.5 cups of water)
3 TB       Dijon Mustard
2 TB       Mayonnaise

Place Potatoes Onion and Carrots at the bottom of large slow cooker, and arrange to create level base. Place rinsed brisket on top of veggies with fat side facing up, and sprinkle with included spice packet. Add beer to slow cooker and additional water or beer until level is halfway up the side of the brisket. Top with cabbage wedges, and cover. Cook on low  for 7-8 hours or until corned beef is tender. Mix Dijon mustard with Mayonnaise and refrigerate until ready to serve.

Serve brisket with veggies, drizzled with natural juices from the bottom of the slow cooker and creamy Dijon Mustard sauce for dipping. Serves 3-4

Recipe By: Nelson Colwell, Pitmaster of Old Dominion Smokehouse Championship BBQ Team