St. Patrick’s Day BBQ: Smoked Corned Beef and Cabbage on the Big Green Egg

corned beef

🥗Healthier: lean brisket

💰Cheaper: pork shoulder

Pork shoulder is less expensive and still flavorful.

cabbage

🥗Healthier: savoy cabbage

💰Cheaper: green cabbage

Green cabbage is more readily available and cheaper.

beef broth

🥗Healthier: homemade broth

💰Cheaper: water with bouillon cubes

Using bouillon cubes is a cost-effective way to add flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly cooking oil.

Prepare the Big Green Egg for cooking by lighting charcoal and allowing it to heat up.

Take the corned beef flat out of its brine, leaving the fat cap on for flavor.

Place potatoes at the bottom of a Dutch oven.

Season the corned beef with European blend seasoning.

Add smoking wood chips to the charcoal for a light smoke flavor.

Set the Dutch oven with the corned beef over the cooking grate in the Big Green Egg.

Increase the temperature to 350°F by adjusting the vents.

Add chopped carrots, three whole garlic cloves, three bay leaves, and celery to the pot with the corned beef.

Pour half a box of beef broth and half a box of water over the ingredients in the pot.

Add beer (any kind, but Miller Light is mentioned) to cover the ingredients, leaving room for cabbage later.

Cover the pot and cook for about 2 to 3 hours, checking the internal temperature aiming for 195-200°F.

After about 2.5 hours, add quartered cabbage to the pot and cover again to cook for an additional half hour.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens