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Smoked Corned Beef & Cabbage

Difficulty 3/5
|
Prep time 20 Mins

Cook time 5 hrs
|
Serves 6-8

Hardwood Mesquite

Taste the wood-fired difference with our Smoked Corned Beef & Cabbage recipe. We’re smoking a corned beef brisket, directly on the grill, bathing it in beer and chicken stock, then roasting with potatoes, carrots, and cabbage.

Ingredients

1 (3 to 5 lb) CORNED BEEF BRISKET

1 qrt CHICKEN STOCK

1 (12 OZ) CAN BEER, PREFERABLY A PILSNER OR LAGER

1/2 cup (1 stick) BUTTER, CUT INTO SLICES

1/4 TSP GARLIC SALT

2 TBSP FRESH DILL, CHOPPED

2 CUPS BABY CARROTS

1 LB BABY POTATOES OR FINGERLINGS

1 HEAD CABBAGE, CUT IN WEDGES

Preparation

When ready to cook, set the temperature to 180℉ and preheat, lid closed for 15 minutes.

Rinse brisket and pat dry. Place directly on the grill grate and smoke for 2 hours.

Increase grill temperature to 325℉ and preheat, lid closed.

Remove brisket from grill and place in a roasting pan. Sprinkle seasoning packet on top. Pour chicken stock and dark beer over the roast and into the pan.

Cover roasting pan with foil and place on the grill. Cook for 2 1/2 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 20 minutes 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!

*Cook times will vary depending on set and ambient temperatures.

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