SMOKED CORNED BEEF AND CABBAGE| A BOLD BBQ TWIST

Smoked Corned Beef and Cabbage| A Bold BBQ Twist

Smoked Corned Beef and Cabbage| A Bold BBQ Twist

Blog Article

If you love deep, smoky flavors, this smoked corned beef and cabbage recipe is a must-try! Slow-smoking the brisket over wood chips infuses it with a rich, barbecue-like taste while keeping it tender and juicy. Perfect for outdoor grilling enthusiasts!

Why Smoke Corned Beef?

???? Adds a bold, smoky depth to the meat
???? Creates a crispy, flavorful bark
???? Locks in moisture while enhancing texture

Ingredients:

  • 3 lbs corned beef brisket (with spice packet)
  • 1 head of cabbage, cut into wedges
  • 4 large potatoes, cubed
  • 3 carrots, sliced
  • 1 onion, quartered
  • 2 tbsp yellow mustard
  • 2 tbsp black pepper
  • 1 tbsp garlic powder
  • 1 tbsp smoked paprika
  • 2 cups beef broth (for steaming)
  • 1 cup apple cider vinegar (optional, for extra tenderness)
  • Wood chips (hickory or oak recommended)

Instructions:

  1. Prep the Beef:

    • Rinse the corned beef well to remove excess salt.
    • Pat dry and coat with yellow mustard (acts as a binder).
    • Mix black pepper, garlic powder, and smoked paprika, then rub generously over the beef.

  2. Set Up the Smoker:

    • Preheat your smoker to 225°F (107°C).
    • Use hickory or oak wood chips for a deep, smoky flavor.

  3. Smoke the Corned Beef:

    • Place the brisket in the smoker, fat-side up.
    • Smoke for 4–5 hours, or until the internal temperature reaches 165°F (74°C).

  4. Wrap & Steam for Tenderness:

    • Wrap the brisket in foil with beef broth and apple cider vinegar.
    • Continue smoking until the internal temp reaches 200°F (93°C) (about 2 more hours).

  5. Cook the Vegetables:

    • While the beef smokes, boil potatoes, carrots, onions, and cabbage in beef broth for 20–30 minutes.

  6. Slice & Serve:

    • Let the smoked corned beef rest for 15 minutes, then slice against the grain.
    • Serve with the tender vegetables and a drizzle of smoky juices!

Pro Tip:

For an extra crusty bark, unwrap the brisket and smoke it unwrapped for the last 30 minutes.

This smoked corned beef and cabbage is BBQ meets Irish tradition! Stay tuned for the spicy version next. https://sweetburg.online/

Report this page