• 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

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!