Saint Patrick’s Day is another holiday where food traditions live large, and indulgence is a norm. While I’m not Irish, my wife is, so Corned Beef and Cabbage is a family staple this time of year for her. Her mom makes an incredible boiled version, which we enjoy annually. But as grilling and smoking has become more of a staple in our home, we’ve figured out some creative ways to blend an amazing traditional corned beef with a smoked beef result that we love.
In this cook, I used a half cut round, a different cut than you would normally find in the grocery store. This cut came pre-brined/corned just like you’d find with a corned brisket from the grocery store. The benefit of cooking a half cut round is that it’s a heftier piece of meat, and therefore won’t dry out when you cook it like I do in this recipe. Generally, corned beefs are boiled, which ensures tender texture throughout. By smoking and steaming, you could potentially get a dried out final product. Not with this technique, though!
I seasoned it heavily with my Spiceology Garlic Junky rub, which imparts a great flavor. After it was seasoned it well on all sides and then put it in my preheated smoker at 225* for 2-3 hours. I didn’t check the temperature of the roast at this point, because I knew it wasn’t done at this point, and I was just trying to impart smoke flavor.
Then, I used a Cambro high-heat pan, and put a thick layer of carrots and sliced onions in the bottom of the pan. Added about ½ a cup of whiskey and 2-3 cups of beef broth and the pickling spice. I then put the roast on top of the veggies (barely touching the liquid) and covered the pan tightly with aluminum foil. Two layers ensured that we got the most moisture maintained in the pan, steaming the meat.
Returning the pan to the grill, I turned up the heat to 275* and cooked it for about 3 hours. I checked the internal temperature at 2 hours, and pulled it off when it was probe tender—about 200* internal for this cook.
I pulled it from the pan and rested it for about 45 minutes on a foil-covered pan. Meanwhile we boiled some new potatoes and carrots and butter braised some green cabbage. You could definitely put these same veggies in the pan on the grill for the last hour of the cook, if you wanted. Slice the meat when the veggies are done, and serve it all with some Dijon mustard. Enjoy!
· A corned beef round halfcut (about 8#)
· Seasoning of your choice
· ½ cup whiskey
· 2-3 cups beef broth
· 2 cups carrots, cut into 1 inch pieces
· 1 yellow onion, cut in ½ inch slices
· Preheat grill to 225*.
· Remove corned beef and reserve pickling spice.
· Season generously with rub of your choice. Allow to sit for 15-20 minutes.
· Place seasoned meat on grill and smoke for 2-3 hours.
· In a grill-proof pan, combine onions, carrots, whiskey, reserved pickling spice and beef broth.
· Place smoked meat on top of veggie/broth mixture. Cover tightly with two layers of aluminum foil.
· Return to grill at 275* and continue cooking for 2-3 hours, checking internal temperature of meat after 2 hours.
· When it hits 200* internally, remove from grill and pan and tent tightly to rest for about an hour.
· Slice meat and serve with potatoes, carrots and cabbage.