Smoked Corned Beef and Cabbage
Discover the simple art of perfecting easy smoked corned beef and cabbage.
Ingredients
- 1 2-5 lb Corned Beef Round
- 3 cups Chicken Stock
- 1 can Beer (Lager)
- 3 tspn Garlic Salt
- 1/2 cup Butter
- 1 lb Baby Carrots
- 1 lb Baby Potatoes
- 1 large Onion
- 1/2 head Cabbage
Instructions
- Get the smoker fired up and preheating to 250ºF
- Next up, we need to rinse the corned beef. Run the corned beef under a tap for a few minutes rubbing it down and removing any excess brine. Once this is done pat it down with paper towel to dry it off.
- Now that our smoker is up to temp, and our beef is dry, its time to throw it on the smoker. Smoke the Corned Beef initially for 4 hours.
- Whilst the corn beef is smoking, lets get our vegetables ready. Cut the onion into quaters, top and tail the carrots, and cut the potatoes in half. Place the veges on a large baking tray then pour in the chicken stock and beer. lastly evenly apply the garlic salt over the vegetables.
- Once the 4 hour alarm sounds get the beef out of the smoker and straight into the baking tray. nestle it down ontop of the veges in the middle. Wrap the baking tray up with tinfoil, trying to reduce any steam from escaping. Once its sealed up you can place it back on the smoker or into the oven. Its time to get the heat up. 325ºF for the final cook. We are now just working off internal temperature 195ºF is what we are aiming for. This may take an additional 2-3 hours.
- Remove the roasting pan from the smoker/oven and let it all rest in its juices for 15-20 minutes. Now its time to slice and serve.