Introduction
Smoked Corned Beef and Cabbage Recipe is a classic dish, especially popular around St. Patrick’s Day, but smoking the corned beef adds an entirely new depth of flavor. Traditional corned beef is usually boiled, but smoking enhances its rich, savory taste, infusing it with a delicious smoky essence. The result? A tender, juicy, and smoky corned beef paired with perfectly cooked cabbage and vegetables for a well-balanced meal.
In this blog post, we’ll cover everything you need to know about making Smoked Corned Beef and Cabbage Recipe, including its origins, ingredients, equipment, step-by-step preparation, health benefits, and the best way to serve it. Whether you’re a BBQ enthusiast or just looking for a new way to enjoy this Irish-American favorite, this guide will ensure you get perfectly smoked corned beef every time!
What is Smoked Corned Beef and Cabbage Recipe?
Smoked Corned Beef and Cabbage Recipe is a BBQ-inspired twist on the traditional Irish dish. Instead of boiling the corned beef, it’s slow-smoked over wood chips, allowing the meat to absorb a deep, smoky flavor while staying tender and juicy. The cabbage and vegetables are either grilled or cooked separately to complement the smoky beef.
This dish is a perfect blend of savory, smoky, and slightly tangy flavors. It’s a fantastic meal for holidays, family gatherings, or whenever you want a hearty, comforting dish with a unique spin.
Origin of Smoked Corned Beef and Cabbage Recipe
Despite being associated with Irish cuisine, Smoked Corned Beef and Cabbage Recipe is actually more popular in the United States than in Ireland. Irish immigrants in the 19th century found corned beef to be an affordable substitute for traditional Irish bacon, and they paired it with cabbage—a cheap, widely available vegetable.
Over time, this dish became a St. Patrick’s Day staple in America. Smoking the corned beef is a modern BBQ adaptation, adding a Texas-style BBQ influence to an Irish-American favorite.
Ingredients
For the Smoked Corned Beef:
- 1 (3-4 lb) corned beef brisket (point cut or flat cut)
- 2 tbsp yellow mustard (for binding)
- 2 tbsp BBQ rub (or a mix of black pepper, smoked paprika, garlic powder, and brown sugar)
- 1 cup beef broth (for spritzing)
- 1-2 chunks of hickory or apple wood for smoking
For the Cabbage and Vegetables:
- 1 head of cabbage, cut into wedges
- 3 large carrots, sliced
- 4 small potatoes, halved
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp butter (optional)
Equipment Needed
- Smoker (pellet smoker, charcoal smoker, or electric smoker)
- Meat thermometer
- Aluminum foil
- Sharp knife
- Cutting board
- Spray bottle (for beef broth spritzing)
- Large pot or grill for cooking cabbage and vegetables
Step-by-Step Preparation
Step 1: Preparing the Corned Beef
- Remove the corned beef from its packaging and rinse it thoroughly under cold water to remove excess brine.
- Pat it dry with paper towels.
- Spread a thin layer of yellow mustard on all sides of the meat. This helps the seasoning stick and enhances flavor.
- Apply BBQ rub generously, ensuring an even coating.
- Let it sit at room temperature for about 30 minutes while you prepare the smoker.
Step 2: Setting Up the Smoker
- Preheat your smoker to 225°F (107°C).
- Add hickory or apple wood chunks for a sweet, smoky flavor.
- Fill a spray bottle with beef broth for spritzing during cooking.
Step 3: Smoking the Corned Beef
- Place the seasoned corned beef directly on the smoker grates, fat side up.
- Smoke for 4-5 hours, maintaining a temperature of 225°F.
- Every hour, spritz the beef with beef broth to keep it moist.
- When the internal temperature reaches 160°F, wrap the beef in foil or butcher paper to lock in moisture.
- Continue smoking until the internal temperature reaches 195-205°F for ultimate tenderness.
- Remove from the smoker and let it rest for at least 30 minutes before slicing.
Step 4: Cooking the Cabbage and Vegetables
- Toss the cabbage, carrots, and potatoes in olive oil, salt, pepper, garlic powder, and onion powder.
- Cook in a grill pan on the smoker or boil them in a pot until tender (about 20-30 minutes).
- For extra flavor, sauté in butter before serving.
Health Benefits
- Corned Beef: A good source of protein, iron, and B vitamins, but should be eaten in moderation due to its sodium content.
- Cabbage: High in fiber, antioxidants, and vitamin C, promoting digestion and immune health.
- Carrots & Potatoes: Provide essential vitamins, minerals, and fiber, making the dish well-balanced.
Best Way to Serve
- Slice the smoked corned beef against the grain for maximum tenderness.
- Serve with cabbage, carrots, and potatoes on the side.
- Pair with Dijon mustard or horseradish sauce for added flavor.
- Enjoy with a cold beer or a glass of whiskey for a classic Irish-American experience.
Calories & Cooking Time
| Category | Details |
| Calories | ~450 per serving |
| Prep Time | 30 minutes |
| Cook Time | 6-7 hours |
| Total Time | 7-8 hours |
| Servings | 6-8 people |
Conclusion
Smoked Corned Beef and Cabbage Recipe takes a classic dish to the next level. By infusing it with smoky flavors, you enhance its richness and create a truly unforgettable meal. This recipe is perfect for St. Patrick’s Day, BBQ gatherings, or any time you crave a hearty, flavorful dish.
So fire up your smoker, grab a cold drink, and enjoy this delicious Smoked Corned Beef and Cabbage Recipe—a BBQ twist on a traditional favorite!
FAQs
1. Can I use a regular grill instead of a smoker?
Yes! Set your grill for indirect heat at 225°F and add wood chips in a smoker box.
2. How do I know when the corned beef is done?
Use a meat thermometer. The ideal temperature is 195-205°F for the best tenderness.
3. Should I soak the corned beef before smoking?
Soaking it in water for 2-4 hours can help remove excess salt.
4. What wood works best for smoking corned beef?
Hickory, applewood, or cherry add the best flavor.
5. How long can I store leftovers?
Store in an airtight container in the fridge for 3-4 days or freeze for up to 3 months.