Enjoy a delicious plate of Smoked Corned Beef Brisket with Whole Cabbage! This hearty meal is bursting with flavor. The corned beef brisket has been seasoned with a unique blend of spices and smoked to perfection, creating a juicy and tender piece of meat.
Corned beef and cabbage is popular around St. Paddy’s day but it is a delicious meal that can be eaten anytime! Especially when you smoke it!
While this isn’t as fast a cooking Corned Beef in an Instant Pot, it does make the Corned Beef taste AMAZING!
Even better, once you cook it you can use it in Corned Beef Hash Breakfast Wrap and Corned Bbeef Sweet Potato Hash too!
You only need two ingredients to make Smoked Corned Beef and Cabbage – Corned Beef and Cabbage. Add some seasoning and beer and you have a great meal.
You can easily add onions, potatoes, and carrots if you want!
- Corned beef brisket with sesoning packet
- Irish beer
- Carrots and potatoes (optional)
See recipe card for quantities.
Prepping the corned beef for smoking is insanely easy. It really only takes about 5 minutes to get it ready!
Rinse your corned beef and soak it in cold water for at least 2 hours or overnight to remove the excess salt.
While the grill is preheating grind the spices in the spice pack in a mortal and pestal or coffee grinder.
Pat the corned beef dry with paper towels and coat the corned beef with the seasoning.
When the smoker is ready, place the corned beef directly on the grill, fat side up.
The Corned Beef should take about 3-4 hours depending on size. While the Corned Beef is smoking, core the cabbage by CAREFULLY cutting the core out at an angle. Keep the stem. Season the inside of the cabbage head with a good dose of Salt, Black Pepper, & Garlic Powder.
If you don’t want to try this – just cut it in quarters and cut out the core. Add the ingredients for the cabbage and set aside.
When the Corned Beef reaches 165′ F remove it from the grill and put it in a aluminum pan. Add the cored cabbage and the beer. Continue cooking for 1 ½ hrs or until the cabbage is tender.
I used a Kamado Joe for this but you can use any kind of smoker or grill. You can use a variety of grills to cook up a delicious Smoked Corned Beef Brisket and Cabbage.
If you’re looking for that classic smoky flavor, then a charcoal smoker or pellet grill is your best bet. For an even easier option, opt for an electric smoker or electric-powered BBQ. No matter what type of grill you choose, make sure it has good temperature control so you can adjust the heat when needed.
Also, keep in mind that this dish cooks best at low temperatures over a longer period of time so your brisket will turn out moist and flavorful!
This meal is best enjoyed fresh, but it can be stored in an airtight container for up to 3 days. Reheat the brisket and cabbage in a saucepan over low heat until warmed through. If you have leftovers, you can chop the brisket and use it as a sandwich filling or add some vegetables and make a soup with it.
Rinsing the corned beef brisket before cooking helps to remove any excess salt, resulting in a flavorful and balanced meal. The brine that the corned beef is soaked in, as well as the curing process, can add an extra level of saltiness to the meat. By rinsing it off, you ensure that the end dish is not overly salty and still contains all its delicious flavor.
Yes, pastrami is actually just a type of smoked corned beef. It’s made with similar spices as the corned beef brisket, but it also includes garlic and black pepper for extra flavor. The difference between the two is that pastrami is cured for longer, giving it a stronger and more intense flavor.
One of the best ways to soften corned beef is by braising it. To do this, place the meat in a large Dutch oven or slow cooker and cover with liquid (such as water, stock, or even beer). Simmer for several hours until the meat is tender and easily falls apart when pierced with a fork.
Looking for other recipes like this? Try these:
Smoked Corned Beef Brisket with Cabbage
- 3-5 lb corned beef brisket
- 3 tablespoon corned beef seasoning little packet that comes with the corned beef
- 1 beer
- 1 head of cabbage – small or half of large
- 1 tablespoon mustard
- 3 tablespoon butter
Optional Spice Mix – if your corned beef didn't come with one!
- 2 tablespoons Ground Black Pepper
- 1 tablespoon Garlic Powder
- 1 tablespoon Ground Coriander Seed
- 1 teaspoon Onion Powder
- 2 teaspoons Ground Mustard Seed
- Rinse your corned beef and soak it in cold water for at least 2 hours or overnight to remove the excess salt.
- Preheat your smoker to 225 – add your favorite wood. I liked using Cherry or Apple.
- While the grill is preheating grind the spices in the spice pack in a mortal and pestal or coffee grinder. Pat the corned beef dry with paper towels and coat the corned beef with the seasoning.
- When the smoker is ready, place the corned beef directly on the grill, fat side up.
- Once the corned beef hits 165 remove it and put it in the disposable pan. Should take about 3-4 hours depending on size.
- Remove the center core of the cabbage by cutting at an angle. Season the inside of the cabbage head with a good dose of Salt, Black Pepper, & Garlic Powder. Add the butter and mustard. Return the core top.
- Remove the brisket and cabbage in an aluminum pan. Add the beer and extra water so that the liquid is ¾ of the way on the corn beef. Adjust as needed.
- You can up the temp of your smoker to 275 or use the oven if you want. Continue cooking for 1 ½ hrs or until the cabbage is tender and the brisket is 175′. Although 200′ is ideal.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended