smoked corned beef & cabbage
INGREDIENTS
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
PREPARATION
Steps
1
Soak the corned beef in water for about 8 hours, changing water every 2 hours.
2
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.
3
Remove brisket from water and pat dry. Place directly on the grill grate and smoke for 2 hours.
4
Transfer brisket from grill and place in a roasting pan. Increase grill temperature to 325℉ and preheat, lid closed.
5
Sprinkle seasoning packet on top of brisket and pour chicken stock and dark beer over the roast.
6
Cover roasting pan with foil and place on the grill. Cook for 2 hours or until beef is fork tender.
7
Remove foil and add carrots and potatoes to the roasting pan. Cover meat and vegetables with garlic salt and butter slices.
8
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.
9
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!