St. Patrick’s Day Feast: Smoked Corned Beef & Cabbage Recipe
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Celebrate St. Patrick’s Day with the Ultimate Smoked Corned Beef and Cabbage Feast!
View Youtube Video Here Corned Beef & Cabbage
Get ready to elevate your St. Patrick’s Day feast with a smoked take on the classic corned beef and cabbage dish. This recipe brings bold flavors, juicy tenderness, and just the right touch of smoke, all seasoned with Whiskey Bent BBQ’s signature blends. Whether you’re celebrating with friends, family, or just treating yourself, this dish is sure to impress!
Smoked Corned Beef and Cabbage Ingredients:
• 8-10 lb Raw Corned Beef Brisket
• 1 tbsp Whiskey Bent “The Fix”
• 16 oz. Whiskey Bent & Pecan Bound beer (or your favorite stout)
• 16 oz. Low sodium beef broth
• 2 lb Baby Carrots
• 2 lbs Yellow Onions (quartered)
• 2 lbs Red Potatoes (quartered)
Instructions:
- Remove corned beef brisket from packaging and rinse under cool water to remove surface brine. Pat dry.
- Season all sides with “The Fix” followed by “The Rocks.” Let rest for 30 minutes while your smoker preheats.
- Set smoker to 225°F using a 50/50 mix of pecan and cherry pellets.
- Smoke corned beef until internal temperature reaches 145°F.
- Place brisket in a large pan, adding beer and broth until liquid reaches 3/4 of the way up the brisket.
- Raise grill temperature to 275°F, cover pan with foil, and return to smoker.
- When the internal temperature hits 175°F, add potatoes, onions, and carrots. Cover and continue cooking until 195°F.
- Let rest for 30 minutes before slicing. Serve with smoked cabbage (recipe below).
Smoked Cabbage Ingredients:
• 1 Head Cabbage
• 2 tbsp Whiskey Bent “The Brizzy”
• 4 oz Butter (cut into thirds)
Instructions:
1 Remove cabbage core using a wedge cut.
2 Place each butter piece into the cored-out area and season with “The Brizzy”. Replace the core section.
4 Wrap in aluminum foil, leaving the top exposed for smoke absorption.
5 Smoke at 225°F with pecan and cherry wood for 1.5 hours, then cover the top with foil and continue smoking for another 1.5 hours until tender.
6 Serve in quarters alongside your sliced corned beef.
• 1 Head Cabbage
• 2 tbsp Whiskey Bent “The Brizzy”
• 4 oz Butter (cut into thirds)
Instructions:
1 Remove cabbage core using a wedge cut.
2 Place each butter piece into the cored-out area and season with “The Brizzy”. Replace the core section.
4 Wrap in aluminum foil, leaving the top exposed for smoke absorption.
5 Smoke at 225°F with pecan and cherry wood for 1.5 hours, then cover the top with foil and continue smoking for another 1.5 hours until tender.
6 Serve in quarters alongside your sliced corned beef.
Get Ready to Feast!
This St. Patrick’s Day, ditch the traditional boiled dinner and bring in some smoky, savory goodness with this ultimate corned beef and cabbage meal. Tag us when you try it out and share your feast with #WhiskeyBentBBQ!
