Skull and Mortar

Corned Beef & Cabbage

Serves: 7 people
Cook Time: 5 - 6 hours
Skill:
Intermediate:
Method:
Smoked
Food:
Beef

Ingredients

  • Main

Savor the essence of St. Patrick's Day with our Corned Beef & Cabbage recipe, part of the 'Flavors of the Fire' series in collaboration with Skull and Mortar. This culinary adventure combines the rich tradition of slow-smoked brisket with the unmistakable flavors of the season.

Instructions

  1. 01

    Remove the prebrined corned beef brisket from the packaging and rinse it in cold water.

  2.  

    Ingredients

    • 1 Whole Prebrined Corned Beef Brisket
  3.  

  4. 02

    Season the brisket generously with your choice of beef seasoning rub.

  5.  

    Ingredients

    • 2 tablespoons Seasoning Rub (of your choice)
  6.  

  7. 03

    Set your smoker to 250°F using hardwood lump charcoal and your preferred wood for smoking.

  8.  

  9. 04

    Place the seasoned brisket directly on the smoker grate and smoke for approximately 2 hours.

  10.  

  11. 05

    Remove the brisket from the smoker and transfer it to a pan.

  12.  

  13. 06

    Pour enough water into the pan to cover about half of the brisket and cover the pan tightly with foil.

  14.  

    Ingredients

    • 2 cups Water
  15.  

  16. 07

    Return the covered brisket to the smoker and smoke for an additional 2 hours or until the brisket's internal temperature reaches 200-205°F or until it's probe-tender.

  17.  

  18. 08

    Core the cabbage carefully and season with your choice of beef seasoning rub.

  19.  

    Ingredients

    • 1 Whole Cabbage
  20.  

  21. 09

    Place 4 tablespoons of butter inside the cored cabbage and reinsert the core onto the cabbage like a lid.

  22.  

    Ingredients

    • 4 tablespoons Butter
  23.  

  24. 10

    Spray the outside of the cabbage with spray oil and wrap the cabbage tightly with foil, leaving the top 1/4 exposed to prevent over smoking.

  25.  

    Ingredients

    • 2 tablespoons Spray Oil
  26.  

  27. 11

    Place the wrapped cabbage on the smoker. and smoke for 1.5 hours.

  28.  

  29. 12

    Close the foil completely around the cabbage and return it to the smoker for an additional 2 hours.

  30.  

  31. 13

    Adjust smoking times as needed to ensure both the brisket and cabbage are cooked to desired tenderness.

  32.  

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