Corned Beef & Cabbage Recipe | Lone Star Grillz | Smoked Corned Beef

corned beef

🥗Healthier: lean brisket

💰Cheaper: pork shoulder

Pork shoulder offers a budget-friendly alternative with good flavor.

cabbage

🥗Healthier: kale

💰Cheaper: green cabbage

Kale is nutrient-dense and can be used interchangeably.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats while margarine is a cost-effective substitute.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: russet potatoes

Sweet potatoes add nutrients and flavor variety.

Unpackage and rinse the corned beef, then soak in cold water for at least 30 minutes.

Remove from water and pat dry on all sides with a paper towel.

Trim excess fat from the top side of the corned beef to expose more surface area.

Season the corned beef with dried garlic, dried onion, and coarse black pepper.

Preheat the Lonear Grills pellet smoker to 275° Fahrenheit.

Place the corned beef on the smoker with a temperature probe to monitor temperatures.

Smoke the corned beef for about 3 hours until it reaches 160 to 165° F.

Transfer the corned beef to a large foil pan, add 4 cups of beef broth, cover with foil, and return to the smoker.

Braise for about 45 minutes to an hour until it hits 170 to 175° F, then add small red potatoes, carrots, onions, celery, and pickling spice.

Return to the smoker and braise until the internal temperature reaches 180 to 185° F.

Add wedges of cabbage and 2 to 4 more cups of beef broth to cover.

Smoke until the temperature reaches 197 to 200° F.

Remove from the smoker and let it rest for at least 30 minutes.

Prepare creamy horseradish sauce by mixing mayonnaise, sour cream, coarse black pepper, minced garlic, prepared horseradish, and dried chives.

Slice the rested corned beef and serve.

Cooking Techniques

Equipment Needed

Spice Level: