Corned Beef & Cabbage
Category
Beef
St. Patrick's Day
Servings
4
Prep Time
10 Minutes
Cook Time
5 Hours
What better way to celebrate St. Patrick's Day than with Corned Beef and Cabbage? This classic recipe is a nod to traditional Irish fare and makes for a flavorful centerpiece for any St. Patrick's Day spread.
Author:
Pit Boss Kitchen
Pit Boss Kitchen
Ingredients
- 3 Lbs Flat Cut Corned Beef Brisket
- 1 Green Cabbage
- 1 Red Cabbage
- 5 Red Potatoes
- 48 Oz. Beef Broth
Special Tools
Directions
- First, set your smoker to 200°F.
- Season corn beef with Pit Boss Alberta Black Gold Rub.
- Place corn beef in cast iron skillet then pour beef broth to submerge meat. Place in the smoker over the heat source with grates open. Let cook for 3 hours.
- While the corned beef cooks, prep the vegetables. Cut the cabbage into quarters with the core cut out, then clean potatoes.
- After the third hour passes, open the lid, and place all the vegetables into the skillet and cook for another 2 hours.
- Finally, the time has come. Remove cast iron from smoker and take corn beef out to rest. Cut yourself a piece and dig in!
This recipe can be cooked on any of our Pit Boss Grills wood pellet smokers, our vertical pellet smokers, or any of our barbecue grills using the A-Maze-N smoker accessory wood pellet burners.