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Smoked Corned Beef & Cabbage

Smoked Corned Beef & Cabbage

By Traeger Kitchen

Taste the wood-fired difference with our Smoked Corned Beef & Cabbage recipe. We’re smoking a corned beef brisket directly on the grill, bathing it in beer and chicken stock, then roasting with potatoes, carrots and cabbage.

Prep Time

20 Min

Cook Time

5 Hr

Pellets

Mesquite

Ingredients

Number of People Serving

6

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Units of Measurment:
main
1 (3-5 lb) corned beef brisket
5 Pound corned beef brisket
1 Quart chicken stock
12 Ounce (12 oz) can beer, preferably pilsner or lager
1/4 Teaspoon garlic salt
1/2 Cup (1 stick) butter, cut into slices
2 Cup baby carrots
1 Pound baby or fingerling potatoes
1 Head cabbage, cut into wedges
2 Tablespoon fresh chopped dill

Step

  • 1

    Soak the corned beef in water for about 8 hours, changing water every 2 hours.

  • 2

    When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    180 ˚F / 82 ˚C

    Super Smoke

  • 3

    Remove brisket from water and pat dry. Place directly on the grill grate and smoke for 2 hours.

    180 ˚F / 82 ˚C

    02:00

    Super Smoke

  • 4

    Transfer brisket from grill and place in a roasting pan. Increase grill temperature to 325℉ and preheat, lid closed.

    325 ˚F / 163 ˚C

  • 5

    Sprinkle seasoning packet on top of brisket and pour chicken stock and dark beer over the roast.

  • 6

    Cover roasting pan with foil and place on the grill. Cook for 2 hours or until beef is fork tender.

    325 ˚F / 163 ˚C

    02:00

  • 7

    Remove foil and add carrots and potatoes to the roasting pan. Cover meat and vegetables with garlic salt and butter slices.

    325 ˚F / 163 ˚C

    00:40

  • 8

    Recover with foil and cook for an additional hour or until carrots and potatoes are just tender. Add cabbage, cover and return to grill for 20 minutes more.

    325 ˚F / 163 ˚C

    00:20

  • 9

    Remove vegetables from the pan to a bowl or serving platter. Slice beef and serve with potatoes, cabbage and carrots. Garnish with fresh dill and thyme if desired. Enjoy!

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