Smoked Corned Beef and Cabbage Recipe: A Flavorful Twist on a Classic Dish

Smoked Corned Beef and Cabbage

Smoke Corned Beef and Cabbage is a traditional Irish dish that has become a staple for many people around the world, especially during St. Patrick's Day. This hearty meal is usually boiled or braised, but today we're going to show you how to smoke your corned beef and cabbage for an extra layer of flavor

 

Ingredients:

·        1 corned beef brisket (approximately 4-5 pounds)

·        1 head of cabbage, sliced into wedges

·        2 large onions, sliced

·        3-4 cloves of garlic, minced

·        1 tablespoon of black pepper

·        1 tablespoon of paprika

·        1 tablespoon of dried thyme

·        1 tablespoon of dried rosemary

·        1 teaspoon of mustard powder

·        1 teaspoon of coriander seeds

·        1 teaspoon of cumin seeds

·        1 teaspoon of allspice

·        1/4 cup of brown sugar

·        1/4 cup of apple cider vinegar

·        1/4 cup of your favorite BBQ sauce

·        2 cups of water

 

Instructions:

 

1.    Remove the corned beef brisket from the packaging and rinse it under cold water. Pat it dry with a paper towel.

 

2.    In a small bowl, mix together the black pepper, paprika, dried thyme, dried rosemary, mustard powder, coriander seeds, cumin seeds, allspice, and brown sugar to create a rub.

 

3.    Apply the rub to the corned beef brisket, making sure to cover all sides evenly. Wrap the brisket in plastic wrap and place it in the refrigerator for at least 2 hours, but preferably overnight.

 

4.    Preheat your smoker to 225°F. While the smoker is heating up, chop your onions and garlic and slice your cabbage into wedges.

Smoked Corned Beef and Cabbage

 

5.    Once the smoker is ready, place the corned beef brisket onto the smoker grates and smoke it for about 3-4 hours. You'll want to use a mild wood like apple or cherry for this recipe to complement the flavors of the corned beef.

 

6.    After the brisket has been smoking for about 3-4 hours, place the cabbage wedges and onion slices into a large aluminum pan. Add the apple cider vinegar, BBQ sauce, and water to the pan, making sure to evenly distribute the liquid.

 

7.    Cover the pan with aluminum foil and place it on the smoker next to the brisket. Continue smoking both the brisket and cabbage for an additional 2-3 hours or until the brisket reaches an internal temperature of 195°F.

 

8.    Once the brisket has reached the desired internal temperature, remove it from the smoker and let it rest for at least 10-15 minutes before slicing it against the grain.

 

9.    Serve the sliced brisket with the smoked cabbage and onions. You can also serve it with horseradish sauce or mustard for added flavor.

 

Tips:

·      Make sure to rinse the corned beef brisket thoroughly before applying the rub. This will help remove any excess salt from the curing process.

·        You can use any type of BBQ sauce you prefer, but we recommend using a sweeter sauce to complement the savory flavors of the brisket.

·        If you don't have a smoker, you can still make this recipe by using a grill and indirect heat. Simply wrap the brisket in aluminum foil and place it on one side of the grill. Place the pan of cabbage and onions on the other side of the grill and follow the exact instructions for smoking.

·        If you want to add some extra flavor to the cabbage, try adding it.