Smoked Corned Beef and Cabbage
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!
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
baby golden potatoes, halved
yellow or white onion, sliced
16 oz beef broth or Guinness beer
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.
- Serve the beef with some Sorta White Sauce for dipping, it's a great combo of flavors!
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