Smoked Corned Beef and Cabbage

Name: Smoked Corned Beef and Cabbage
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 6
Cuisine: Irish
Ingredients: Lane’s 16 Mesh Black Pepper; Lane’s Granulated Garlic; Lane’s SPG Rub; corned beef brisket flat, the kind in the bag with brine; whole green cabbage; butter; baby golden potatoes, halved; carrots, chopped; yellow or white onion, sliced; 16 oz beef broth or Guinness beer

By Corey Wood

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Smoked corned beef and cabbage is a flavorful and satisfying meal that is perfect for any occasion. The smoky flavor of the meat adds a delicious twist to the traditional Irish dish, giving it an extra kick that will leave your taste buds tingling. The tenderness of the beef contrasts nicely with the buttery flavor of the cabbage, creating a dynamic culinary experience. Whether you're celebrating St. Patrick's Day, having a cozy dinner at home, or simply craving something comforting and tasty, smoked corned beef and cabbage is sure to hit the spot. So fire up your smoker and get ready to savor this classic dish with a twist!

Smoked Corned Beef and Cabbage

Rated 5.0 stars by 1 users

Cuisine

Irish

Servings

6

Prep Time

30 minutes

Cook Time

3 hours

Smoked corned beef and cabbage is a comfort food to be reckoned with. The traditional Irish dish has been transformed into a smoky and savory delight, perfect for any occasion. The corned beef is brine-cured with salt and spices and then smoked to tender perfection, infusing the meat with rich smoky flavors. Paired with buttery cabbage, this dish is a hearty meal that satisfies all cravings. It's easy to make and can be cooked in your smoker or on the grill depending on your preference. Smoked corned beef and cabbage is also versatile - it pairs well with potatoes, carrots, or other vegetable sides of your choice. This dish is a definite crowd-pleaser!

Ingredients

Lane’s 16 Mesh Black Pepper
Lane’s Granulated Garlic
Lane’s SPG Rub
corned beef brisket flat, the kind in the bag with brine
whole green cabbage
butter
baby golden potatoes, halved
carrots, chopped
yellow or white onion, sliced
16 oz beef broth or Guinness beer

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Directions

Preheat smoker to 250°F.
Take corned beef brisket out of pack, drain and rinse well. Pat dry with paper towels, then season to taste with Granulated Garlic and Black Pepper. The meat will be naturally salty due to the brine, so no need to add anymore in the rub.
Smoke beef for 2 hours at 250°F, remove beef, then raise temp to 325°F.
Place onions on bottom of aluminum tray or baking dish, place beef on top then add in carrots and potatoes around the beef. Pour in your liquid of choice and cover tightly. Place back on grill/smoker until internal temp reaches 190°F.
Peel and loose leaves off of the head of cabbage and rinse with water. Take a paring knife and core out the stem end of the cabbage leaving a crater down to the center of the cabbage. Fill crater with ¼ stick of butter and season with Lane’s SPG.
Smoke cabbage for 1 hour at 325°F or until tender throughout.
Once beef has reached 190°F, let rest for 20 minutes before slicing and serving.