smoked corned beef & cabbage


  • 1 (3-5 lb) corned beef brisket

  • 5 Pound corned beef brisket

  • 1 Quart chicken stock

  • 12 Ounce (12 oz) can beer, preferably pilsner or lager

  • 1/4 Teaspoon garlic salt

  • 1/2 Cup (1 stick) butter, cut into slices

  • 2 Cup baby carrots

  • 1 Pound baby or fingerling potatoes

  • 1 Head cabbage, cut into wedges

  • 2 Tablespoon fresh chopped dill




Soak the corned beef in water for about 8 hours, changing water every 2 hours.


When ready to cook, set Z Grill temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Pellet Tube if available.


Remove brisket from water and pat dry. Place directly on the grill grate and smoke for 2 hours.


Transfer brisket from grill and place in a roasting pan. Increase grill temperature to 325℉ and preheat, lid closed.


Sprinkle seasoning packet on top of brisket and pour chicken stock and dark beer over the roast.


Cover roasting pan with foil and place on the grill. Cook for 2 hours or until beef is fork tender.


Remove foil and add carrots and potatoes to the roasting pan. Cover meat and vegetables with garlic salt and butter slices.


Recover with foil and cook for an additional hour or until carrots and potatoes are just tender. Add cabbage, cover and return to grill for 20 minutes more.


Remove vegetables from the pan to a bowl or serving platter. Slice beef and serve with potatoes, cabbage and carrots. Garnish with fresh dill and thyme if desired. Enjoy!