Smoked Corned Beef and Cabbage Recipe
A complete guide to smoking corned beef & cabbage with expert tips on smoking temps, wood choice, timing & delicious smoked butter — perfect for St. Patrick’s Day or year-round.
Ingredients
- 6 cups water
- 2 cups chicken broth
- 3 pound corned beef brisket
- seasoning packet included with the brisket
- 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 gold potatoes cut into 1½ inch pieces
- ½ large cabbage remove core and slice into 5-6 wedges
(optional) Smoked Butter
- 1 stick of butter
- 1 teaspoon garlic minced
- 1/2 teaspoon kosher salt
Instructions
- Prep: Preheat smoker to 215℉. Remove 3 pound corned beef brisket from package and rinse - save the seasoning packet for later.
- Smoke Brisket: Fill 5.5qt Dutch Oven with 6 cups water and 2 cups chicken broth. Place this dutch oven on the smoker (uncovered) and next to it (on the grates) place the corned beef. Let both smoke 3 hours.
- Season + Simmer: Carefully place the smoked corned beef in 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℉.
- Smoke Vegetables: Meanwhile, place a wire rack on top of a baking sheet. Place the carrots, onion, potatoes and cabbage on top. Place on a 215℉ smoker once the corned beef has been simmering for 1 hour and 30 minutes. Let smoke for 30 minutes.
- Optional Smoked Butter: Meanwhile, prep the Smoked Butter by placing 1 stick of butter, 1 teaspoon garlic and 1/2 teaspoon kosher salt in a small cast iron skillet. When you remove the vegetables from the smoker, put the butter on (same temperature).
- Simmer Vegetables: Remove the vegetables from the smoker and transfer the carrots and potatoes to the Dutch Oven. Cover and let simmer 10 minutes. 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.
- Serve: Remove the butter from the smoker. Remove the corned beef, vegetables and cabbage from the Dutch Oven and place on 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
Calories: 551kcal | Carbohydrates: 23g | Protein: 37g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 124mg | Sodium: 3296mg | Potassium: 1239mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5176IU | Vitamin C: 96mg | Calcium: 81mg | Iron: 5mg
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