Luck of the Irish Corned Beef Recipe
If you are like me, then you love Corned Beef and cabbage; it is probably my favorite thing to eat. In honor of St. Patrick's Day, here is a good smoked corn beef recipe. Give it a try and let us know how it works for you.
What you'll need:
1. Tappecue
2. Apple Wood Chips
3. Corned Beef Brisket
4. Head of Green Cabbage
5. (Optional) Red Potatoes, Carrots, Minced Garlic, and White onion.
6. Steak Seasoning
7. BBQ Seasoning
8. Butter
9. Worcestershire Sauce or Hot Sauce (optional)
10. Foil
How its done:
Corned Beef:
First prep the corned beef, remove it from its packaging and run under cold water to remove any brine left over. Pat dry with a towel. Season with a Steak Rub of your own choosing, or make your own! Once the rub is applied, turn on the smoker the desired temperature is 275° F. Throw on a some wood chips of your choice, we used apple.
Smoke the corned beef brisket until it reaches 160° F. Remove from smoker and place in a deep foil pan. Fill with water until about 1/3 of your brisket is covered. Add your potatoes, carrots and onions now. We cooked in a smoker for another hour or until internal temperature of brisket reaches 195° F. Remove from smoker and let rest for 30 minutes before cutting.
Cabbage:
Core the cabbage with a knife. Remove about 3/4 ths of the core. Soften some butter and add in your BBQ rub, fill the empty cavity with the butter-spice mixture, and add Worcestershire sauce (or hot sauce). Place the core back on the cabbage. wrap the bottom of cabbage in foil. Place it in the smoker for 2 hours or until it starts to darken. Once darkened wrap the entire cabbage in foil and place back in smoker for 1.5 hours.
LASTLY SERVE AND ENJOY!!
