Lone Star Grillz “Smoked Corned Beef & Cabbage”

Remember to always wash your hands prior to preparing. Use food grade gloves where appropriate to prevent contamination.

Recipe and Ingredients:

- Pre-packaged Corned Beef Brisket Flat (with pickling spice packet) – ours was 6.5 pounds

- Your favorite SALT-FREE coarse beef rub (for texture – we simply used coarse black pepper, dehydrated garlic, dehydrated onion flakes)

- Veggies such as Small Red Potatoes, Chopped Onion, Chopped Celery, Sliced Carrots, Cabbage Wedges

- 6 to 8 cups of Beef Broth (you can use low sodium if you’re sodium sensitive)

- Creamy Horseradish Sauce: 1 cup mayo, ¼ cup sour cream, ½ teaspoon coarse black pepper, 1 teaspoon minced garlic, 1 teaspoon prepared horseradish, 1teaspoon dried chives (mix all together in a dish, cover and refrigerate for 24 hours before serving)

PREP DIRECTIONS:

1)     Unpackage and rinse the corned beef, place in a large foil pan and cover with COLD water.  Allow it to soak for at least 30 minutes (helps reduce saltiness) or up to 24 hours in the refrigerator if you are sodium sensitive).

2)     Before the cook, pat the entire corned beef dry with paper towels.

3)     Trim hard fats from top side as well as silver skin carefully for minimum waste.

4)     Season with Rub generously on all surfaces.

The Cook: Approximate time 1 hour per pound

Preheat your Lone Star Grillz Pellet Smoker to 275 Fahrenheit. 

Once fully pre-heated, place the corned beef on the smoker with a temperature probe in the center to monitor temperatures. 

Allow it to smoke until it reaches 160-165 degrees Fahrenheit in the center (make sure the bark is set as this time).

Move corned beef into a large foil pan, add around 4 cups of beef broth to bring the broth to 1/3 of the way up the brisket.

Cover with foil, get it back on the smoker with the temp probe and let it go until it reaches around 170-175 degrees Fahrenheit, add veggies (not cabbage just yet), and pickling spice, cover and get it back on the smoker until it reaches 180-185 degrees Fahrenheit, then add cabbage and enough beef broth to cover (2-4 cups), now back on the smoker again till it reaches 197-200 degrees Fahrenheit. 

Remove from the smoker, rest for 30 minutes, slice, serve and enjoy! Serve with creamy horseradish sauce!



Recipe By: Derek Perry