Give the traditional corned beef and cabbage a smokey touch in a smoker that is dedicated to smoking meats. The end product elevates traditional St. Patrick's Day fare to a whole new level with its tender, flavorful dish.
Ingredients: 1 corned beef brisket approximately 4-5 lbs. 1 head of cabbage, quartered. 8-10 small red potatoes, halved. 4 carrots, peeled and sliced. 1 onion, sliced. 4 cloves garlic, minced. 1 tablespoon black pepper. 1 tablespoon coriander seeds, crushed. 1 tablespoon mustard seeds. Wood chips for smoking.
Instructions: For at least half an hour, soak wood chips in water. Set the temperature of your smoker to 225F 107C. Use paper towels to pat dry the corned beef brisket after giving it a quick rinse in cold water. Black pepper, minced garlic, mustard seeds, and crushed coriander seeds should all be rubbed into the brisket. To add smoke flavor, place the brisket fat side up in the smoker and top with soaked wood chips. Keep the brisket at a constant temperature while smoking it for approximately four hours. Add the onion, red potatoes cut in half, sliced carrots, and quartered cabbage to the smoker after 4 hours. Smoke the brisket for a further two to three hours, or until the internal temperature reaches 195F 90C. After everything is finished, take everything out of the smoker and give the brisket 15 to 20 minutes to rest before slicing. Alongside the smoked vegetables, serve the slices of corned beef. Savor your mouthwatering Corned Beef and Cabbage!
Prep Time: 30 minutes
Cook Time: 6-7
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