Smoked Brisket Corned Beef with cabbage

St. Patrick’s Day means Irish meat, meat, meat and green traditions.
Today our BBQ’ers would like to inspire you with smoked Brisket, Corned Beef style.

You can see step by step how we prepare, season and smoke the dish.

YOU CAN’T GO WRONG. BE THE MASTER.

Ingrediënts

Brisket, the ‘flat’ about 1,5 kg
Every Day Grinder
Mediteranean rub
Black Pepper grinder
Appelcider vinegar
1 white cabbage
3 big sweet potatoes
3 big carrots
3 onions
block of butter

Necessities

Closeable BBQ
Coals, firestarters
SMOKE CHUNKS WHISKY
Aluminium foil
Knife
Carving board
Pair of pliers
BBQ gloves
Temp

>> Watch the how-to recipe video <<

Methode Smoked Brisket St. Patricks style with cabbage

1. Get your brisket from the refrigerator and massage it lightly with the vinegar.

Coat it generously with the Every Day seasoning. Let this stand so that the flavours can infuse well into the meat.

2. Start your smoking process. We use whiskey smoke chunks NEW from this season in our range. (five flavours: beech, apple, hickory, whiskey and cherry).

3. Let the BBQ rise to 250 degrees Celsius.

4. Roughly chop the potato and carrot. Hollow out the cabbage a bit. Fill it with the Mediteranean herbs and generous butter.

5. Wrap the cabbage in aluminum foil. Keep the top open.

6. Place the brisket on the grid, directly above the coals and smoking wood. Smoke it for 2 hours.

7. After 2 hours, place the meat in a bowl and add water to just below the surface of the meat. The water ensures that the excess salt is drawn out of the meat.

8. Push a meat meter into the meat and smoke it even further to a core temp of 190 degrees Celsius. This takes about 1-1.5 hours.

9. Once the temperature is reached, wrap the meat and shell completely with aluminum foil. Place the half-wrapped cabbage next to it to smoke. And let everything simmer, about 1.5 hours.

10. Add the chopped vegetables to the meat in the dish. Cover tightly with the foil. Wrap the cabbage completely and cook everything about 1.5 further.