Smoked Corned Beef and Cabbage
Corned Beef is one of the most popular ways to utilize the brisket beef cut. This St. Patrick’s Day traditional recipe originated in Ireland where it was dubbed Corned Beef because of the large size of the salt kernels used to cure the meat. While the dish is usually boiled, this Smoked Corned Beef recipe forgoes the blandness of cooking in water in favor of wood fired flavor. Sometimes smoked corned beef is referred to as pastrami, so if you’re craving a sandwich, feel free to slice thin and place on your favorite rye or sourdough bread.
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