How To Make Smoked Corned Beef and Cabbage

hey everybody GT here from gt’s barbecuehey it’s st. Patty’s Day coming up andI’m gonna do some corned beef andcabbage out on my smoker so it’s goingto be deliciousstay tuned I’ll get this thing seasonedup here in a sec and I’ll be right back[Music]okay I have here about a three and ahalf pound corned beef brisket flat andwhat I’m going to do is season this up alittle bit the traditional way to cookcorned beef people usually will boil itbecause it’s brined in salt so there’s alot of brine in here and it could bereally salty if you don’t get some ofthat out so what I’m gonna do is I’mgonna smoke it on my pellet grill for acouple hours to get a nice smoke flavoron it I am gonna season it a little bitand then I’m gonna put it in a pan withsome water and some vegetables and letit cook probably run it up to a temp ofabout probably around 195 to 200 degreesnot quite as high as I would cook anormal brisket and I’m just using acombination actually here of Cosmos cuecow cover and I actually had someleftover Malcolm Reed’s steak rub bothare really good on beef I’m not gonnaput a whole lot on here cuz like I sayit’s been brined and they’re seasoninginside but a lot of that’s going to comeout in the water and I want to get alittle bit of a bark on here so it’sgonna kind of cover it like so Pat thatin of course I want to get the sides endthe edges I’m not going to put anythingon the fat capso there that’s about all I’m gonna doget a little seasoning on the outsideI’m gonna let that sweat for probably 10or 15 minutes while my grow gets up totemp so stay tuned we’ll get outside andwe’ll get it on the smokerokay angus is nailed at 250 degrees i’mgoing to go ahead and get our brisket onjust gonna set this right here in themiddle I’m not even gonna look at it fortwo hours come back and then we’ll getit in a pan with some some water so staytuned I’ll be back here in a little bitokay let’s go ahead and get our cabbageready for our corned beef and cabbagewhat I’ve done here is I’ve taken aknife and cored out this cabbage kind ofin a pyramid there which leaves a littlecavity and I’ve taken the knife andpoked holes you don’t want to pierce thesides but get some holes down in thereand then I’m gonna take about a quarterstick of butter plop down in there likeso and a little bit of my homemade saltpepper garlic like that I’ll put arecipe for this up above and a littlebit of color hogs the barbecue rub givesit a little bit of extra flavor andcolor I’m just gonna take the top put itback on press it down into the butterlike so and then I’m going to take somefoil wrap around this this will takeabout three hours on the smoker so I’mgonna put it on I’m just about ready toget the brisket the corned beef brisketput in a pan with some water and I’llput this on at the same time so staytuned we’ll get outside and we’ll seewhat we get okay it’s been a couplehours here let’s take a peek at ourbrisket oh yeah I’m getting that nicecolor on there hopefully it’s not toosunny where you can’t see thatthat’s kind of what we’re looking atgetting a little bit of a bark on it andI am gonna go ahead and put it in thispan right now and while I’m here gonnatake a quick temp just out of curiositysee what we’re looking atand we’re sitting at about a hundred andtwenty degrees so far that’s about whatI expected I’m gonna go ahead and get ameat probe in it reach across here sothen I’m just gonna kind of hit a thickpart of the meat it doesn’t have to bein too deep just something like thatright thereand I just have a full pan heredisposable pan I’m gonna go ahead andput in pitcher of water I’m gonna turnthis thing up to about 300 degrees andthis water will get a nice little steambath going for this thing and that’sabout right you can see it’s up abouthalfway on the brisket I’m gonna goahead and seal it up with some foil turnthat down angle it down just a littlebit thereI want to seal this up nice and tightso that steam can stay inside I’m gonnamove it over just a little bit and I’mgonna get my cabbage on I’m just gonnaleave my cabbage uncovered like this fornow I want it to soak up a little bit ofsmoke that’s gonna take about threehours to cook so after about an hour soI’ll go ahead and seal that thing up andlet it go so for now we’re just gonnawait and see what we get here in acouple hours so stay tuned and I’ll beright back okay it’s been about another90 minutes I’m gonna go ahead and closeup our cabbage now keep that sealed upnice and tight take a peek in ourbrisket it’s tipping about I’m gonna becareful there’s gonna be steamedoh yeah that’s looking nice beautifulbark time to go ahead and get theveggies inI have here some I don’t know I thinkthere was four carrots about sixI don’t know small to medium sizedpotatoes I just kind of quartered themjust gonna get these mixed in here thelack of that got two large onionsI’d say we’re about an hour awayfor me and doneI’m gonna get these in here like soget them sealed back up nice and tightand we’ll come back give him a checkstay tuned okay so there you have it wegot some corned beef and some cabbagethe potatoes came out nice and forktender the carrots are good the onionsare good I’ve got my cabbage over hereI’m gonna go ahead and take a peek atthis I’m going to take the core out andthen I’ll probably just go ahead andquarter this like so oh yeah oh man thatis so moist so tender you can kind ofsee where the butter and the spices gotdown inside the the meat of the cabbageperfect that’s gonna be delicious sothat’s the cabbage portion of our showlet me move this out of the way now forthe star let’s get our corned beef overhere I ended up this ended up takingabout five hours almost five and a halfhours I guess I’m gonna move this out ofthe way for a second and the internaltemp on this was about a hundred andninety eight degrees when I finishedwith it so keep in mind corned beef isnot going to be the same texture that’swhat you typically will find with abrisket I’ve got that nice red color getsome nice thin slices here[Applause][Applause]oh man I wish you could smell that got alittle bark on the outside this is gonnabe good little sauerkraut little rye solet’s just take a bite one of thesepulls apart it’s corned beef perfecttastes perfect seasoning on the outsideit’s gonna go great with thesevegetables and this cabbage let me getmy gloves off here total success Ihighly recommend this couldn’t have beenbetter as always thanks so much forwatching I love every one of you exceptfor you and happy st. Patrick’s Day thisis going to be a great meal stay safe ifyou’re so inclined please like andsubscribe and we’ll see you next time[Music]