Corned Beef with Cabbage
Corned Beef Brisket on the Big Green Egg
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This is a classic dish which is most of the time is served around St. Patrick’s Day. This is a simple recipe that produces a hearty dish with lots of flavor!
• 3-4 LB Corned Beef Brisket
• 2 TSP of Black Pepper
• 1/2 TSP of Salt
• 3 LBS of Red Potatoes
• 1.5 LBS of Cabbage
• 4 Carrots
• 1-2 Cups of Beef Stock
Fill a bowl with cold water and place the Corned Beef into to the water to remove any excess salt. This should be done for at least 15 mins, depending on the weight of the meat. While the meat is soaking, setup your Big Green Egg or any smoker to cook indirect at 275 degrees. We used a couple pieces of hickory for smoke. Remove the beef from the water and remove any excess fat. Pat dry and season with a teaspoon of the pepper. Place the Corned Beef on the center of the Egg for 2 hours or until the internal temp hits 165 degrees. Once you hit your target temp, place the meat into a foil pan. Add the potatoes and carrots. Add the Beef Stock. Wrap the pan tightly with foil. Place back on the Egg until the
Corned Beef is probe tender, about 205 degrees. Also check to make sure your potatoes & carrots are almost tender. Once temp and tenderness is met, chop your cabbage up and place on top of the meat and potatoes. Add the remaining pepper and the salt, wrap the pan again tightly in foil and return to the Egg for about 15-20 min or until the cabbage is tender.
Serve and Enjoy!
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