Ingredients
-
Main
Savor the essence of St. Patrick's Day with our Corned Beef & Cabbage recipe, part of the 'Flavors of the Fire' series in collaboration with Skull and Mortar. This culinary adventure combines the rich tradition of slow-smoked brisket with the unmistakable flavors of the season.
Instructions
-
01
Remove the prebrined corned beef brisket from the packaging and rinse it in cold water.
-
Ingredients
- 1 Whole Prebrined Corned Beef Brisket
-
02
Season the brisket generously with your choice of beef seasoning rub.
Ingredients
- 2 tablespoons Seasoning Rub (of your choice)
03
Set your smoker to 250°F using hardwood lump charcoal and your preferred wood for smoking.
04
Place the seasoned brisket directly on the smoker grate and smoke for approximately 2 hours.
05
Remove the brisket from the smoker and transfer it to a pan.
06
Pour enough water into the pan to cover about half of the brisket and cover the pan tightly with foil.
Ingredients
- 2 cups Water
07
Return the covered brisket to the smoker and smoke for an additional 2 hours or until the brisket's internal temperature reaches 200-205°F or until it's probe-tender.
08
Core the cabbage carefully and season with your choice of beef seasoning rub.
Ingredients
- 1 Whole Cabbage
09
Place 4 tablespoons of butter inside the cored cabbage and reinsert the core onto the cabbage like a lid.
Ingredients
- 4 tablespoons Butter
10
Spray the outside of the cabbage with spray oil and wrap the cabbage tightly with foil, leaving the top 1/4 exposed to prevent over smoking.
Ingredients
- 2 tablespoons Spray Oil
