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Are you a fan of traditional corned beef and cabbage recipes? Are you looking for a way to kick the flavors up a notch? This smoked corned beef and cabbage recipe takes the subtle taste of traditional corned beef to next-level good with smokey, savory flavors. 

This perfectly smoked corned beef brisket recipe can be enjoyed year-round.

Smoked corned beef and cabbage sliced and served on cutting board
smoked corned beef recipe can be enjoyed year-round

How to Make Smoked Corned Beef Brisket

The first step to making a phenomenal smoked beef brisket is finding the right brisket and learning the proper techniques for smoking brisket correctly. Look for a brisket that:

  • Has not been precooked
  • Is anywhere from three to five pounds, and
  • Has a consistent thickness —  this helps it smoke evenly. 
corned beef and cabbage (pre-cooked) displayed with seasonings and blue napkin
Finding the right brisket for smoked corned beef brisket is key

Before smoking the brisket, you’ll want to put it in a saltwater brine for several hours. Pat it down, dry it, and place it back in the refrigerator for 30-45 minutes. 

While the brisket is resting, fire up your smoker to 250°F. 

Now, it’s time to prep your brisket and help bring out all of the meat’s powerful flavors. 

seasoning mixed together to use with corned beef recipe
The secret to this Corned Beef and Cabbage Recipe is the rub

For optimal flavor, I use a rub that consists of: 

seasoned corned beef brisket ready for smoking
Make sure to set aside some rub for later

Set aside one tablespoon of the rub to use later. After you’ve seasoned the brisket, let the rub sit on the brisket for at least thirty minutes. 

Smoking Corned Beef Brisket

For this recipe, oak or pecan wood chunks are ideal for smoking.

Throw some wood chunks onto the already pre-heated coals, place the brisket on the smoker fat side down so that you avoid the fat melting away the seasonings you’ve rubbed on the brisket. 

Let the brisket smoke for about 3 hours, until the internal temperature reaches 165°F. 

smoked corned beef brisket cooking on smoker
Smoked until you reach an Internal temperature of 165°F

Once the brisket has reached an internal temperature of 165°F, remove it from the smoker, wrap it in butcher paper, and place it back in your smoker for another 3-4 hours. 

brisket wrapped in butcher paper, smoking on a weber smokey mountain smoker
After brisket has reached internal temp of 165°F, wrap in butcher paper

Preparing the Smoked Cabbage

While the brisket is on the smoker, start prepping the cabbage for the first period of time. Start by cutting the core out of the cabbage, creating a cavity. 

prepping the cabbage by cutting core out of cabbage
Create a cavity in your cabbage for the seasoning

Add the butter into the cabbage cavity and season using the tablespoon of the rub you made previously. Wrap all but the top of the cabbage in foil and set aside. 

seasoning stuffed inside the cabbage cavity
Season the cabbage cavity with butter and seasoning

After you wrap the brisket in butcher paper, you’ll add the cabbage into the smoker with the brisket.

Cabbage tends to dry out if you leave it in the smoker too long, be sure to check it after about two hours — remove the cabbage from the smoker when it is as tender as you’d like it.  

If you are concerned about it getting too dry, but isn’t tender enough, wrap the top of the cabbage with foil that this point. 

cabbage wrapped in foil
From keeping from drying out on the smoker, wrap with foil

Once the beef brisket and cabbage are finished smoking, remove them from the smoker and place them in a cooler to rest for 30 minutes. 

cabbage wrapped in foil, on smoker
Smoking cabbage is a game changer!

Carve your corned beef brisket against the grain into thin slices. And serve

sliced smoked corned beef and cabbage served on cutting board
Carve corned brisket against the grain

Tips for Smoked Corned Beef

If you’re purchasing a corned beef brisket from the market or grocery store, skip the brining — this will have already been done for you.

The brine is what makes the corned brisket. 

sliced brisket and sliced cabbage served on cutting board
Perfectly smoked corned beef brisket everytime

Cut against the grain. If not, you’ll have a chewy, tough piece of meat. 

Want to switch it up? Serve your corned beef brisket with coleslaw and potato wedges for a summer BBQ feel. 

Smoked Corned Beef Brisket and Cabbage
Smoked Corned Beef and Cabbage

Smoked Corned Beef and Cabbage Recipe

This smoked corned beef brisket and cabbage recipe take the subtle taste of traditional corned beef to next-level good with smokey, savory flavors. 
4.93 from 13 votes
Print Pin Rate
Course: Main Course
Cuisine: Irish
Keyword: Smoked Corned Beef and Cabbage
Prep Time: 30 minutes
Cook Time: 6 hours
Total Time: 6 hours 30 minutes
Servings: 6 people
Calories: 354kcal
Author: Mark Rogers

Ingredients

Ingredients

  • Corned Beef Brisket 3 to 5 pounds
  • Cabbage 1 large head
  • 4 tablespoons butter

Seasoning Rub

  • 2 tablespoons Ground Black Pepper
  • 1 tablespoon Garlic Powder
  • 1 tablespoon Ground Coriander Seed
  • 1 teaspoon Onion Powder
  • 2 teaspoons Ground Mustard Seed

Instructions

  • Remove Corned Beef from brine, rinse under cold water and dry with paper towels.
  • Place in the refrigerator uncovered for 30-45 minutes.
  • Preheat the smoker to 250 F.
  • Combine the spices for your rub together in a small bowl and season both sides of the beef brisket.
  • Add a few chunks of wood on the coals, then place the brisket in the smoker. Smoke until internal temp reaches 165 F, about 3 hours.
  • While brisket is cooking prepare the cabbage. Remove the center core of the cabbage. Add the butter to the interior of the cabbage and sprinkle 1 tablespoon of the seasoning rub. Wrap in foil, leaving the top of the cabbage exposed. Set aside until you wrap the brisket.
  • Wrap brisket with butcher paper and place back on the smoker and cook until internal temperature reaches 200 F. About another 3-4 hours. Add the cabbage to the smoker at this time.
  • Check the cabbage after 2 hours, you may need to wrap the top to prevent it from drying out.
  • Remove bith the cabbage and the brisket from smoker and place in a cooler to rest for at least 30 minutes.
  • Slice brisket across grain for serving.

Notes

Wood: Oak or Pecan

Nutrition

Calories: 354kcal | Carbohydrates: 12g | Protein: 25g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 82mg | Sodium: 1865mg | Potassium: 773mg | Fiber: 5g | Sugar: 5g | Vitamin A: 176IU | Vitamin C: 96mg | Calcium: 100mg | Iron: 4mg

Don’t forget to check out my other delicious smoked recipes:

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