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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.
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.
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.
For optimal flavor, I use a rub that consists of:
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.
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.
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.
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.
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.
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.
Carve your corned beef brisket against the grain into thin slices. And serve
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.
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 and Cabbage Recipe
- Corned Beef Brisket 3 to 5 pounds
- Cabbage 1 large head
- 4 tablespoons butter
- 2 tablespoons Ground Black Pepper
- 1 tablespoon Garlic Powder
- 1 tablespoon Ground Coriander Seed
- 1 teaspoon Onion Powder
- 2 teaspoons Ground Mustard Seed
- 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.