Smoked Corned Beef & Cabbage – a deliciously smokey spin on the traditional corned beef and cabbage dinner! Perfect for enjoying with the family on St. Patrick’s day!
This delicious Smoked Corned Beef and Cabbage recipe is going to be your new favorite way to enjoy this traditional St. Patrick’s Day meal! Cooked slow and low on the smoker for the most juicy, tender corned beef with an amazing smokey flavor!
The Best Corned Beef And Cabbage
For as long as we can remember, we have been enjoying the traditional corned beef and cabbage dinner on St. Patrick’s Day. Typically, we make boiled corned beef and cabbage in a dutch oven on the stovetop but now we are so excited to bring you a smoked version! It is a wonderful spin on this classic recipe that adds some great smokey flavor. Serve with our smoked butter for a St. Patrick’s Dinner that is going to become a new family favorite!
What You Will Need
- corned beef brisket – you should be able to find this in the meat section of your local grocery store or butcher shop.
- water & chicken broth – combined in a large dutch oven to bring lots of great moisture to this recipe.
- carrots, yellow onion, potatoes & cabbage – traditional vegetables that are always served with corned beef!
- seasoning packet – a packet of seasonings that always come in the corned beef package when you buy it.
- serving suggestion: smoked butter – this is entirely optional but we highly recommend it!
How To Make Smoked Corned Beef & Cabbage
To begin making this easy corned beef recipe, removed your corned beef brisket from the package and set aside the seasoning packet.
Should I Rinse My Corned Beef Before Cooking
Yes, corned beef is a very salty meat and giving it a quick rinse before cooking will give it will help to bring down that salt level so that it isn’t too salty. So therefore, we always give it a quick rinse in the sink and then pat dry.
Place the dry corned beef on the smoker at 215 degrees F for about 3 hours.
At the same time you place the corned beef on the smoker, you will also add the water and chicken broth to a large dutch oven and place that on the smoker next to your meat.
After about 3 hours, you can carefully place the corned beef in the dutch oven along with the seasoning packet and move it to the stovetop to simmer on medium heat for about 2 hours or until the internal temperature reaches 190 degrees F.
While the corned beef is simmering, prepare the fresh vegetables and place them on a wire rack on a metal baking sheet.
During the last 30 minutes that your beef is simmering, place this sheet of vegetables on the smoker at 215 degrees F. Let them smoke for 30 minutes.
Now, remove the vegetables from the smoker and add the carrots, onion, and potatoes to the dutch oven. Cover and let simmer for 10 minutes.
Next, add the cabbage to the pot, cover, and let them simmer for another 10-15 minutes.
While the vegetables are in the pot, you have the option of smoking some butter while everything cooks. This step is entirely optional but so good!
Enjoy this delicious meal with a drizzle of smoked butter on top!
Leftover Corned Beef
If you have some leftover corned beef you need to try our Corned Beef Hash!
Made this recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
Smoked Corned Beef and Cabbage – a smokey twist on the classic corned beef and cabbage – perfect for St. Patrick’s Day!
- 3lb corned beef brisket
- 6 cups water
- 2 cups chicken broth
- 3 medium carrots, peeled and cut into 1 inch pieces + halved or quartered lengthwise
- 1 large sweet yellow onion, quartered and separated
- 2–3 russet potatoes or yukon golds, cut into 1 1/2 inch pieces
- 1/2 large cabbage, remove core and slice into 5–6 wedges
- seasoning packet
(optional) Smoked Butter
- 1 stick of butter
- 1/2 teaspoon
- 1 teaspoon garlic, minced
- Preheat smoker to 215 degrees F.
- Remove corned beef from package and rinse – save the seasoning packet for later.
- Fill 5.5qt Dutch Oven with water and broth.
- Place corned beef on the smoker and with the Dutch Oven (cover off) and let both smoke 3 hours.
- Carefully place the corned beef into the Dutch Oven and then remove from smoker and place on the stove top. Add the seasoning packet contents to the Dutch Oven. Cover and bring to a simmer. Let simmer 2 hours or until the internal temperature reaches 190 degrees F.
- Meanwhile, place a wire rack on top of a baking sheet. Place the carrots, onion, potatoes and cabbage on top. Place on a 215 degree F. smoker once the corned beef has been simmering for 1 hour and 30 minutes. Let smoke for 30 minutes.
- Meanwhile, prep the Smoked Butter (if using) by place the butter, salt and garlic in a small cast iron skillet. When you remove the vegetables from the smoker, put the butter on (same temperature).
- Remove the vegetables from the smoker and transfer the carrots and potatoes to the Dutch Oven. Cover and let simmer 10 minutes.
- Add the cabbage wedges and cover, let simmer another 10-15 minutes or until the veggies are firm, but tender and the cabbage is steamed and soft.
- Remove the butter from the smoker.
- Remove the corned beef, vegetables and cabbage from the Dutch Oven and onto a platter (feel free to slice the corned beef). Serve with Smoked Butter drizzled over the cabbage and potatoes with a little salt sprinkled on top.
- Process: after testing, this was the best way I found to replicate your classic Corned Beef and Cabbage recipe, but with a bit of that smokey flavor tied in! The Smoked Butter just takes it over the top!
- Smoked Butter: feel free to omit this if you want – just a little something extra – it is so good over the cabbage and potatoes.
- Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.