Smoked Corned Beef and Cabbage

A mainstay for St. Patty’s Day, Corned Beef and Cabbage is a staple meant to soak up all the green beer and whiskey you’ve imbibed all day. I did this classic on the smoker and the results were wonderful. I cooked two briskets: one brined, the other rubbed and both were delicious. I still suggest making a brine for the cabbage if you chose to rub your corned beef since you will be cooking the beef and cabbage separately then combining at the end.

Shopping List:

  • Whole Peppercorns
  • Coriander Seed
  • Bay Leaves
  • Garlic Cloves
  • Salt
  • Head of Cabbage
  • Corned Beef Brisket*

*At your grocery the brisket may come in two cuts: point cut and flat cut. Point is the more tender portion of brisket, but pricier. But if you cook it right, it’ll be tasty no matter what.

Directions:

Brine

  1. Fill a large pot with water
  2. Put in a tbsp of peppercorns and coriander seed, 2 bay leaves, and 5 cloves of garlic
  3. Simmer your brine for at least an hour on medium heat then chill in your fridge

Rub

  1. Put peppercorns and coriander seed in a plastic bag or butcher paper and smash them with something heavy. It won’t need salt because corned beef has already been partially cured with salt and you don’t want to over-salt your meat. 

Brisket

  1. Trim the fat cap (the tough,hard fat) off your brisket
  2.  Either drop your brisket in the brine or rub it down then leave in the fridge for at least a day.
  3. Get your smoker to 250°F and cook for an hour per pound. Once your meat reaches 130°F, moisten with a little brining liquid and wrap in foil to keep moist.
  4. Once the internal temperature reaches 160°F set the brisket on top of the cooked cabbage in a deep pain and wrap in foil.
  5. Cook until meat reaches 170°F, then pull the your briskets out and let them rest before slicing and serving.

Cabbage

  1. Give your cabbage a rough chop (1” thick slices). Nothing too fine or you’ll have a mushy mess.
  2. Boil the brining liquid to kill off any bacteria from the brisket and skim the fat off the top (it’ll be the foamy stuff).
  3. Once the fat is gone, bring the temperature down to medium, and add in the cabbage and a healthy pinch (1.5 tbsp) of salt.
  4. Cover the pot until the cabbage wilts then leave uncovered for some of the excess water to cook off.
  5. Put in a deep foil pan with some excess liquid to keep the brisket moist then put in the smoker with the briskets per the previous instructions.

 

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