Adapted from the Traeger Grills app recipe
Ingredients:
- 3-5 pound corned beef flat in brine (from the grocery store)
- beef rub of your choice
- 4c chicken broth
- 2c Colorado pilsner
- 2c small potatoes, quartered
- 2 large carrots chopped into 1 inch pieces
- 1/2 small head of cabbage cut into 3 inch pieces
Directions:
- Start smoker grill at 225°.
- Remove brisket flat from brine. Rinse 2-3 times thoroughly, to reduce the salt on the meat.
- Pat dry with paper towels. Season sparingly on all sides with your preferred beef rub.
- Place meat in smoker, fat cap down and smoke for 2 hours.
- Move meat to aluminum pan. Sprinkle with reserved spice packet. Add chicken broth and beer until meat is nearly submerged. Dot with a few tabs of butter, reserving half.
- Increase smoker temperature to 325°.
- Cover pan tightly with aluminum foil and return to smoker.
- Cook, covered about two hours more.
- When meat reaches 170° internal, add potatoes and carrots, dot with remaining butter, cover and return to smoker.
- When meat reaches 185° add the cabbage pieces, cover and continue cooking 10-15 more minutes until probe tender and cabbage is soft.
- Transfer vegetables to a platter.
- Slice brisket against the grain and serve!
Smoked Corned Beef Brisket
A great take on a traditional corned beef brisket, but cooked on the smoker.
Equipment
- Smoker grill
Ingredients
- 3-5 pound corned beef flat in brine often sold in the grocery store around St. Patrick’s Day
- beef rub of your choice
- 4 cups chicken broth
- 2 cups pilsner beer
- 2 cups small potatoes, quartered
- 2 large carrots chopped in to 1-inch pieces
- 1/2 small head of cabbage cut into 3-inch pieces
Instructions
- Start smoker grill to 225°
- Remove brisket flat from brine. Rinse 2-3 times thoroughly, to reduce the salt on the meat.
- Pat dry with paper towels. Season sparingly on all sides with your preferred beef rub.
- Place meat in smoker, fat cap down and smoke for 2 hours.
- Move meat to aluminum pan. Sprinkle with reserved spice packet. Add chicken broth and beer until meat is nearly submerged. Dot with a few tabs of butter, reserving half.
- Increase smoker temperature to 325°.
- Cover pan tightly with aluminum foil and return to smoker.
- Cook, covered about two hours more.
- When meat reaches 170° internal, add potatoes and carrots, dot with remaining butter, cover and return to smoker.
- When meat reaches 185° add the cabbage pieces, cover and continue cooking 10-15 more minutes until probe tender and cabbage is soft.
- Transfer vegetables to a platter.
- Slice brisket against the grain and serve!
