Smoked Corned Beef and Cabbage

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Smoked Corned Beef and Cabbage is a St. Patrick’s Day staple. This smoked corned beef is a delicious tradition in our house and hopefully will soon become one in yours! This guide is sure to become your go-to recipe and method for deliciously tender smoked corned beef and cabbage every time.

Collage of two photos of Smoked Corned beef in serving trays. Text overlay reads, "Smoked Corned Beef and Cabbage."

Smoked Corned Beef

Let’s start today’s post with a chat about corned beef. What is corned beef exactly? Corned beef is a tough cut of beef that is cured in a nitrate/nitrite solution to add flavor, tenderness, and that iconic pink hue. It is typically made from brisket points, flats, or from round roasts.

I have an amazing recipe for making corned beef at home (scroll below for the recipe) if you’ve got a week’s worth of time and a desire to take the curing process into your own hands. If you have some time to dedicate to making your own corned beef, you can begin with that recipe, then come back to this post when you’re ready to cook! If you’re buying your corned beef from the store, read on for details on what to look for in the store before buying.

Corned beef and cabbage in a large stew pot.

 

 

Smoked Corned Beef Brisket

When purchasing a corned beef brisket to cook, you’ll find a variety at the grocery store. These include corned beef briskets (point and flat) and corned beef rounds. You can purchase whatever kind you like, but if you are buying your first ever corned beef let me give you a little info about each:

  • A corned beef brisket is a cut from the pectoral muscle of the cow. It is notoriously tough, requiring long cook times to tenderize the meat. A brisket point is cut from the brisket and typically more marbled with fat and therefore more tender and flavorful. The point is my preference when it comes to store bought corned beef brisket. A brisket flat is less fatty, but has a tendency to be a little more tough, even after a long cook. The brisket flat has a more even thickness, so it is my choice for curing at home.
  • A corned beef round is a cut from the rear leg of the cow. It is also a tough cut of meat, but this roast is well suited for thinly sliced corned beef. I like to use these on sandwiches or in corned beef hash. For this recipe, I used a corned beef round, but a brisket (either point or flat) would work just as well.

Corned beef and cabbage in a large stew pot.

How to Smoke Corned Beef

Corned beef is best when cooked for a long time at a low temperature. This will help transform the tough cut of meat into tender, beefy deliciousness. Here’s how to smoke corned beef:

  1. Preheat the smoker. Turn on your smoker and allow it to preheat to 250 degrees F. This adds an incredible layer of flavor. If you don’t have access to a smoker then this process can still be done in your oven, just add an extra 2-3 hours to the braising time.
  2. Smoke the corned beef! Place the corned beef roast directly on your grill and smoke for 3 hours.
  3. Prep the vegetables. Place the onions and carrots in the bottom of a heavy dutch oven pot. Position the cabbage quarters on top of the carrots and onions. Pour the beef broth over the vegetables and sprinkle with the pickling spice seasoning packet.
  4. Braise! After the corned beef has finished smoking, place it in the dutch oven on top of the vegetables. Braise the corned beef and cabbage, onions, and carrots at a low temperature for 4-5 hours. Adding in potatoes for a fully rounded meal is totally optional. The potatoes go in during the last two hours of cooking so they don’t get mushy. You can also test your vegetables and remove them at any time if they are getting too soft (you can also add your veggies later if you like everything al dente).
  5. Rest and serve. The roast is done cooking when it has reached an internal temperature of 205-210 degrees F. Remove it from the pot and allow to rest for 5 minutes. Slice and return to the pot to serve. 

Smoked Corned Beef and Cabbage served on a white and blue plate.

More Corned Beef and Cabbage Recipes

Digging the corned beef and cabbage combo to celebrate St. Patrick’s Day? Try out these other tasty recipes from Hey Grill Hey!

Home Cured Corned Beef
Bacon Wrapped Smoked Cabbage

Smoked Corned Beef and Cabbage Recipe

Follow the recipe below and let’s make something delicious! I’m all about helping you make better BBQ, feed the people you love, and become a BBQ hero. If you want to see more of my recipes, tips, and behind the scenes action, follow along on my social channels. You can find me on InstagramFacebook, and YouTube!

Corned Beef and Cabbage with Braised Vegetables

By: Susie Bulloch (heygrillhey.com)
5 from 4 votes
Corned beef and cabbage is a St. Patrick's Day staple. While not entirely traditional to Irish culture, it's definitely a tradition in our house! Here is my recipe and method for smoked then slow braised corned beef and cabbage that will melt in your mouth!
Prep Time10 minutes
Cook Time8 hours
Resting Time10 minutes
Total Time8 hours 20 minutes
Servings6

Ingredients
 

  • 1 3-5 lb corned beef roast brisket or round
  • 1 tablespoon pickling spice
  • 1   yellow onion sliced
  • 1 cup baby carrots
  • 1 small head green cabbage quartered
  • 3 cups beef stock

Instructions
 

  • Before cooking, remove your corned beef from the brine and rinse any excess liquid from the surface of the roast. Start up your smoker and shoot for a temperature around 250 degrees F. Place the roast on your grill, close the lid and smoke for 3 hours.
  • While the roast is smoking, prepare the vegetable and braising liquid. Place the onions and carrots in the bottom of a heavy dutch oven pot. Position the cabbage quarters on top of the carrots and onions. Pour the beef broth over the vegetables and sprinkle with the pickling spice seasoning packet.
  • After the roast has smoked for 3 hours remove it from the grill and place it on top of the vegetables. Sprinkle the roast with additional pickling spice, if desired. Cover the dutch oven with a lid and return to the grill or oven with the temperature set at 250 degrees F. Braise for 4-5 hours or until the internal temperature of the roast is 205-210 degrees F. 
  • During the last two hours of braising, add in 1 1/2 pounds of washed and cubed potatoes or whole fingerling potatoes to the braising liquid.
  • Remove the roast and allow it to rest for 10-15 minutes before slicing. Return the sliced corned beef to the vegetables in the pot and serve.

Nutrition

Calories: 646kcal | Carbohydrates: 12g | Protein: 46g | Fat: 45g | Saturated Fat: 14g | Cholesterol: 163mg | Sodium: 1720mg | Potassium: 1188mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3058IU | Vitamin C: 128mg | Calcium: 86mg | Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

**This post was originally published March 2015. We recently updated it with more information and helpful tips. The recipe remains the same.

Corned Beef and Cabbage

About

FOUNDER/BBQ BOSS LADY

Susie is the BBQ Brain behind the Hey Grill Hey website. Her passion for smoked meats and developing fun, new recipes have landed her on the Food Network, cooking turkeys with Shaq, and on a couple of Guinness World Records. When she’s not grilling, she is hanging out with Todd and their three kids, preferably outdoors!

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Recipe Rating




Reader Reviews

34 Reviews

  1. David, Linda says:

    Had to work within time restraints for everyone so did the smoking for 2.5 HRS in the Ninja Smoker. Had the ribs in the wood smoker so no room. Started this on Saturday for St Patty’s Day Sunday 3pm party. Did the veggies and braising Sunday and have to say was Thee Bestest Corned Beef ever. If you do it this way take the Corned Beef out of the fridge earlier to come to room temp.

  2. John says:

    This sounds excellent Susie. My Brisket will be coming out of curing tonight. It’s only been 4 1/2 days, but it’s been under vacuum, so I expect its done if not a little over done. In any case I’ll bag it in clean water tonight. Then smoke tomorrow morning and braise for dinner tomorrow night. Thanks so much ! Why I like curing under vacuum, is because it requires so much less curing liquid, and the brisket is covered the entire time. (Hint, use a chamber vacuum sealer)

  3. Michael says:

    Trying this recipe. Wondering why I would smoke it at 250 rather than a lower temp like 180deg to maximize smoke. The 5 hour cook in the dutch oven should do the job of cooking the meat?

    1. Hey Grill Hey says:

      You can smoke at a lower temp just fine because you’re still smoking to internal temp. It’s not going to make a big difference on flavor.

  4. Debbie says:

    What is you don’t have a smoker? Can you cook it entirely in a slow cooker after brining? How would you adjust the recipe?

    1. Hey Grill Hey says:

      You can! You can also follow the recipe as written in your oven.

  5. John Evans says:

    So right out of the package onto the grill? No need to de-selenate it first?Wished I’d seen this a few days ago. Mine is still in the freezer.

  6. Margaret Barnes says:

    I’m a little bit confused with the pickling spices and the recipe ingredients it says a tablespoon and then you reference the packet which mine didn’t have one do I put the pickling spices on top of the roast while I’m smoking it

    1. Hey Grill Hey says:

      I add the pickling spices on top of the roast during the braising step, not the smoking step.

  7. Ronnie says:

    After smoking my corned beef for 3 hours can I cook it the rest of the way in Dutch oven, with braising liquid and vegetables on the smoker or does it have to go in oven at 250°

    1. Hey Grill Hey says:

      You can cook on the smoker.

  8. Joe says:

    If you buy flat brisket from store, if it already has solution in it, could you marinate before putting it in smoker? if so, any suggestions? Could you use beer in addition to beef stock while braising?

  9. Drew says:

    My brisket flat is a little long and most likely won’t lay flat in my Dutch oven. A traditional enamelware roaster would also work correct?

    1. Hey Grill Hey says:

      Yes.

  10. Sammy B says:

    Just so I understand Correctly – you smoke the cut of meat first THEN you add it back into the crock pot with the pickling spices and finish braising it?

    1. Hey Grill Hey says:

      Correct. Remove from brine, smoke, then add to the crock pot with the other ingredients already in it.