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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 and cabbage recipe. We smoke a corned beef brisket on the grill, bathing it in beer and chicken stock, then roast it with potatoes, carrots, and cabbage.

Prep Time

20 Minutes

Cook Time

5 Hours

Pellets

Mesquite

Ingredients

How many people are you serving?

6

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Units of Measurement:
main
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) unsalted butter, cut into slices
2 Cup baby carrots
1 Pound baby or fingerling potatoes
1 Medium head of green cabbage, cut in wedges
2 Tablespoon fresh chopped fresh dill

Steps

  • 1

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

    Ingredients
    • 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 / 82 ˚C

    Super Smoke

  • 3

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

    180 ˚F / 82 ˚C

    Super Smoke

  • 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 / 163 ˚C

  • 5

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

    Ingredients
    • 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.

    325 ˚F / 163 ˚C

  • 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 garlic salt, then distribute the butter slices over top.

    Ingredients
    • 1/4 Teaspoon garlic salt

    • 1/2 Cup (1 stick) unsalted butter, cut into slices

    • 2 Cup baby carrots

    • 1 Pound baby or fingerling potatoes

  • 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.

    325 ˚F / 163 ˚C

    Ingredients
    • 1 Medium head of green cabbage, cut in wedges

  • 9

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

    Ingredients
    • 2 Tablespoon fresh chopped fresh dill

Brisket Recipes & Guides

See our smoked brisket recipes and tips for anyone who plans on smoking a brisket, from expert pitmasters to beginner grillers.

Cooking Notes

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