Recipes

Recipes · BBQ

Smoked Corned Beef Brisket

BBQ · Beef

Smoked Corned Beef Brisket
Prep 50 mins
Cook 360 mins
Serves 4
Level Medium
View source — Pitboss-grills.com ↗

Ingredients

COURSE BLACK PEPPER

  • 1/3 CUP BUTTER
  • 1 LARGE HEAD CABBAGE
  • CORNED BEEF BRISKET
  • PIT BOSS SWEET HEAT RUB

Directions

SMOKED CORNED BEEF RUB

  1. Season the meat generously with course black pepper. The brisket is already brined in salt, so we don’t need more salty flavors. Black pepper alone should do the trick.
  2. Note: It is recommended to use Classic Hardwood Pellets with this recipe.
  3. This recipe uses the Pit Boss Sweet Heat Rub which combines elements of sugar, cayenne, and coffee.
  4. Remove your corn beef brisket from the package, rinse under cool water, and pat dry. Then, season the meat generously with course black pepper. After its seasoned, let the meat rest for about 30 minutes.
  5. Start your Pit Boss on “smoke”. Once it’s fired up, set the temperature to 225°F.
  6. Lay the meat on the grill to smoke until it has a nice mahogany color and bark on the outside. This is around 2-3 hours or an internal temperature of 165°F. Then wrap in foil and put it back on the grill until it reaches a final temperature of 202°F to 203°F.
  7. For the cabbage, cut the core out of the cabbage head to create a cavity. Set the core aside to use as a lid.
  8. Season the cavity in the cabbage head with sweet heat rub and toss in the butter. Re-insert the core and wrap in foil about two-thirds of the way up, leaving the top exposed. Hot tip: if the cabbage does not sit up on its own, you can use extra foil to create a donut shaped base around the bottom.
  9. Add the cabbage to the grill about 3 hours before the corn beef is finished. Smoke with the top exposed for 1 ½ hours. You should see a nice brown color before you cover the rest of the cabbage with foil. Cook for 1 more hour or until the cabbage is tender to your liking.
  10. When the cabbage and corn beef finish, leave the corn beef wrapped in foil and set it aside to rest for about 15-20 minutes. Slice your cabbage into wedges and when it comes time to slice the beef be sure to slice the meat against the grain for tender slices.

Notes

If you’re making your own corned beef cabbage from scratch, buy a brisket flat instead of a whole brisket.

Nutrition

Calories: 300 calories