Dutch Oven Crunchy Corned Beef

Place corned beef brisket and spice packet in a large Dutch oven with water to cover. Add ale onion chiles garlic cinnamon sticks peppercorns and bay leaves. Bring to a boil. Reduce heat and simmer for 4 to 5 hours.

Combine brown sugar cloves ginger mustard celery salt and caraway seeds in a small bowl. Remove corned beef from the cooking liquid and discard aromatics. Rub brown sugar mixture onto the cooked corned beef while still hot.

Preheat an outdoor grill for medium heat and lightly oil the grate.

Place the coated corned beef on the hot grill and cook until the coating is crunchy 5 to 10 minutes.