Smoked Corned Beef

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. 
Smoked corned beef .
  • 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.
Prep Time 20 mins
Cook Time 4 hrs 30 mins
Total Time 4 hrs 50 mins
Course Main Course

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!
Keyword brisket, corned beef, smoked corned beef

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