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Smoked Corned Beef & Cabbage

20

5

Mesquite

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.

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  • 1 (3-5 lb) corned beef brisket

  • 1 Quart chicken stock

  • 1 Can (12 oz) 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 Medium head of green cabbage, cut in wedges

  • fresh chopped fresh dill

  • 1

    Soak the corned beef in cool water for about 8 hours, changing the water every 2 hours. Set the included seasoning packet aside.

    • 1 (3-5 lb) corned beef brisket

  • 2

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

    180 ˚F

  • 3

    Remove the brisket from water and pat dry. Place directly on the grill grates, close the lid, and smoke for 2 hours.
  • 4

    Transfer the brisket to a roasting pan. Increase the Traeger temperature to 325℉ and preheat with the lid closed for 10 minutes.

    325 ˚F

  • 5

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

    • 1 Quart chicken stock

    • 1 Can (12 oz) beer, preferably pilsner or lager

  • 6

    Cover the roasting pan with foil and place on the grill. Close the lid and cook until the beef is fork tender, about 2 hours.
  • 7

    Remove the pan from the grill. Uncover the brisket and add the carrots and potatoes to the roasting pan. Season the meat and vegetables with the garlic salt, then distribute the butter slices over top.

    • 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 Medium head of green cabbage, cut in wedges

  • 8

    Cover the pan with foil again and place back on the grill grates. Close the grill lid and cook until the carrots and potatoes are just tender, about 60 minutes. Add the cabbage to the pan, cover, and continue cooking with the lid closed for 20 minutes more.
  • 9

    Transfer the vegetables to a serving platter. Slice the corned beef and place on the platter. Garnish with the dill. Enjoy!

    • As Needed fresh chopped fresh dill

Cooking Notes

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