Course Black Pepper
1/3 Cup Butter
1 large head Cabbage
Corned Beef Brisket
Pit Boss Sweet Heat Rub
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.
Similar to smoking a full brisket, set your pellet grill to 225°F and smoke until the meat reaches 165°F. Then wrap tightly in foil until your corned beef reaches 203°F. It should be probe tender, meaning the probe should slide in without any resistance.
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.
Note: It is recommended to use Classic Hardwood Pellets with this recipe.
This recipe uses the Pit Boss Sweet Heat Rub which combines elements of sugar, cayenne, and coffee.
If you’re making your own corned beef cabbage from scratch, buy a brisket flat instead of a whole brisket.