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Smoked Corned Beef and Cabbage

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  • Author: Erin Jensen
  • Prep Time: 15 minutes
  • Cook Time: 5 hours 30 minutes
  • Total Time: 5 hours 45 minutes
  • Yield: 6 servings 1x
  • Category: Dinner/Entree
  • Method: Smoker
  • Cuisine: American

Description

Smoked Corned Beef and Cabbage – a smokey twist on the classic corned beef and cabbage – perfect for St. Patrick’s Day!

Ingredients

Scale
  • 3lb corned beef brisket 
  • 6 cups water 
  • 2 cups chicken broth
  • 3 medium carrots, peeled and cut into 1 inch pieces + halved or quartered lengthwise
  • 1 large sweet yellow onion, quartered and separated
  • 2–3 russet potatoes or yukon golds, cut into 1 1/2 inch pieces
  • 1/2 large cabbage, remove core and slice into 5–6 wedges
  • seasoning packet 

(optional) Smoked Butter

  • 1 stick of butter 
  • 1/2 teaspoon 
  • 1 teaspoon garlic, minced

Instructions

  1. Preheat smoker to 215 degrees F. 
  2. Remove corned beef from package and rinse – save the seasoning packet for later. 
  3. Fill 5.5qt Dutch Oven with water and broth. 
  4. Place corned beef on the smoker and with the Dutch Oven (cover off) and let both smoke 3 hours. 
  5. Carefully place the corned beef into the Dutch Oven and then remove from smoker and place on the stove top. Add the seasoning packet contents to the Dutch Oven. Cover and bring to a simmer. Let simmer 2 hours or until the internal temperature reaches 190 degrees F. 
  6. Meanwhile, place a wire rack on top of a baking sheet. Place the carrots, onion, potatoes and cabbage on top. Place on a 215 degree F. smoker once the corned beef has been simmering for 1 hour and 30 minutes. Let smoke for 30 minutes.
  7. Meanwhile, prep the Smoked Butter (if using) by place the butter, salt and garlic in a small cast iron skillet. When you remove the vegetables from the smoker, put the butter on (same temperature). 
  8. Remove the vegetables from the smoker and transfer the carrots and potatoes to the Dutch Oven. Cover and let simmer 10 minutes. 
  9. Add the cabbage wedges and cover, let simmer another 10-15 minutes or until the veggies are firm, but tender and the cabbage is steamed and soft. 
  10. Remove the butter from the smoker. 
  11. Remove the corned beef, vegetables and cabbage from the Dutch Oven and onto a platter (feel free to slice the corned beef). Serve with Smoked Butter drizzled over the cabbage and potatoes with a little salt sprinkled on top.  

Notes

  • Process: after testing, this was the best way I found to replicate your classic Corned Beef and Cabbage recipe, but with a bit of that smokey flavor tied in! The Smoked Butter just takes it over the top!
  • Smoked Butter: feel free to omit this if you want – just a little something extra – it is so good over the cabbage and potatoes.
  • Storage: store leftovers in an airtight container in the refrigerator for up to 3 days. 

Nutrition

  • Serving Size: 6oz
  • Calories: 408
  • Sugar: 4.9 g
  • Sodium: 2348.3 mg
  • Fat: 25.7 g
  • Carbohydrates: 16.2 g
  • Protein: 27.6 g
  • Cholesterol: 93.3 mg

Find it online: https://thewoodenskillet.com/smoked-corned-beef-and-cabbage/