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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 Minutes
Cook Time
5 Hours
Pellets
Mesquite
Ingredients
Number of People Serving
6
Activating this element will cause content on the page to be updated.Units of Measurement:
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.
Ingredients
1 (3-5 lb) corned beef brisket
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
Super Smoke
Ingredients
5 Pound corned beef brisket
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.
Ingredients
1 Quart chicken stock
12 Ounce (12 oz) can beer, preferably pilsner or lager
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
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
Ingredients
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
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
Ingredients
2 Tablespoon fresh chopped dill
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!