Smoked Corned Beef Brisket Recipe with Southern Fried Cabbage | Pit Barrel Cooker

corned beef brisket

🥗Healthier: lean turkey breast

💰Cheaper: pork shoulder

Turkey is lower in fat and calories, while pork shoulder is more affordable.

apple cider vinegar

🥗Healthier: white vinegar

💰Cheaper: lemon juice

White vinegar is lower in calories, and lemon juice is often less expensive.

Trim the corned beef brisket to remove excess fat.

Apply 2 teaspoons of mustard as a binder on the brisket.

Coat the brisket with a heavy layer of Holy Cow Meat Church barbecue rub.

Preheat the pit barrel cooker and prepare it with mesquite wood chunks.

Hang the seasoned brisket in the pit barrel cooker and close the lid.

After 2 hours and 45 minutes, check the brisket temperature; it should be around 170°F.

Wrap the brisket in foil with a mixture of 1 cup beef broth, 1/4 cup Jameson whiskey, and 1/4 cup molasses, sealing it tightly.

Return the wrapped brisket to the pit barrel cooker and cook until it reaches around 200°F, checking for tenderness.

Once done, pour the juices from the foil into a saucepan and bring to a boil to thicken.

Glaze the brisket with the thickened sauce and let it caramelize for about 10 minutes.

Chop a whole head of cabbage into large chunks.

In a large pot, fry 12 ounces of bacon until crispy and use the grease to sauté the cabbage.

Add 2 diced jalapenos, 1 chopped yellow onion, 2 teaspoons minced garlic, 2 teaspoons salt, 1 teaspoon pepper, and 1 teaspoon red pepper flakes to the pot with the cabbage.

Cook the cabbage mixture for about 10-15 minutes until desired tenderness is reached, stirring occasionally.

Remove the brisket from the cooker, slice it, and serve with the fried cabbage.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens