Smoked Corned Beef And Cabbage Recipes

CORNED BEEF AND CABBAGE I

Steps:

• Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
• Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
• Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

SMOKED CORNED BEEF AND CABBAGE

Steps:

• Preheat your pellet grill and set it to 225°
• Remove your brisket from the brine and pat it dry with paper towels. Find and set aside the packet of spices that comes with the pre-brined brisket.
• Place the brisket directly onto the grates of your preheated pellet grill. Cook at 225° for 4 hours.
• Transfer the roast to a Dutch oven and pour two cans of hard apple cider (or apple juice) over top. Add enough water so the brisket is almost covered.
• Add your packet of dry spices, cover, and let simmer on medium-low heat for 2-3 hours. If you'd like to keep in on the pellet grill, turn the heat up to around 250°. Otherwise, you can put this right on the stovetop after it is covered since it won't take any more smoke or flavor from the grill at that point.
• Prepare your vegetables by cutting your cabbage into small wedges, your carrots into 3-inch sticks, and your potatoes in half.
• Check your brisket for tenderness and, once confirmed, add your vegetables and let simmer for an additional 30 minutes.
• Once your vegetables are fork-tender, pull your brisket from the pot and slice it against the grain.
• Sprinkle with parsley for garnish and serve hot.

SMOKED CORNED BEEF BRISKET

Steps:

• Combine coriander, fennel seeds, brown sugar, paprika, garlic powder, onion powder, and mustard seed in a small bowl.
• Place brisket in a glass baking dish and rub spice mixture all over. Cover with plastic wrap and place in the refrigerator for 2 to 3 days.
• Soak wood chips in water for at least 1 hour.
• Preheat a smoker to 240 degrees F (116 degrees C) according to manufacturer's instructions. Maintain temperature for 15 to 20 minutes.
• Drain wood chips and place on coals. Place a water pan on the smoker and add water to the depth of the fill line. Place brisket on the lower cooking grate and cover with the smoker lid. Smoke for 2 hours.
• Pull brisket from the smoker and wrap tightly in foil. Return to the smoker until an instant-read thermometer inserted into the thickest part registers at least 190 to 200 degrees F (88 to 93 degrees C), about 3 hours.
• Remove brisket from the smoker and let rest for 40 minutes. Slice corned beef against the grain.