• Tappecue

"Luck Of The Irish" Corned Beef and Cabbage Recipe



In honor of St. Patrick's Day, here's a delicious smoked corned beef and cabbage recipe you can pass along to family and friends.


First you'll need


Smoker

Tappecue meat thermometer

Kitchen towel

Apple wood chips

Aluminum foil

Deep foil pan


Ingredients


Corned beef brisket

Head of green cabbage

Red potatoes

Carrots

Minced garlic

White onion

Steak seasoning

BBQ seasoning 

Butter

Worcestershire sauce or hot sauce (optional)


Cooking Directions for Corned Beef Brisket


Prep the corned beef brisket. Remove from packaging and run under cold water to remove any brine left over. Pat dry with towel.


Season corned beef with a steak rub, or make your own. Once the rub is applied, turn on the smoker to 275° F. Throw on apple wood chips.


Smoke the corned beef brisket. Use your Tappecue meat thermometer to monitor the temperature. Once the brisket temperature reaches 160° F, remove the brisket from the smoker. Place the brisket in a deep foil pan. Fill the pan with water until 1/3 of the brisket is covered.


Add potatoes, carrots and onions to the pan. Cook in smoker for 1 hour or until internal temperature of corned beef brisket reaches 195° F.


Remove the pan from the smoker and let it rest 30 minutes before cutting.


Cooking Directions for Cabbage


Core the cabbage with a knife. Remove 3/4 of the cabbage core.


Soften butter and add in BBQ rub. Fill the empty cavity with the butter-spice mixture. Add Worcestershire sauce or hot sauce (optional).


Place the core back on the cabbage. Wrap the bottom of cabbage in aluminum foil.


Place the cabbage in the smoker for 2 hours or until it starts to brown. Once browned, wrap the entire cabbage in aluminum foil and place it back in the smoker for 1.5 hours.

 

Freastal agus Bain sult as!

Serve and Enjoy!

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