Smoked Corned Beef and Cabbage | Pellet Smoker Style
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- Опубліковано 12 вер 2024
- Subscribe here: / @weekendwarriorbbq
This is our smoked corned beef and cabbage recipe smoked in a Pit Boss KC Combo Pellet Smoker. We kept it as traditional as we could and really focused on adding some great smoke flavor before we braised it. We smoked it at 250 degrees F for the first hour and a half and then dialed it down to 200 degrees F for until the corned beef reached 165 degrees F. Once we wrapped it, we turned the temp up to 300 degrees until it was fork tender (7.5 hours/ 201 degrees).
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#cornedbeef #PelletSmoker #IrishBBQ
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Cooked this for St Paddy's today...was a 5 hour total cook for me. Holy shit, my family all agrees, best St Paddy's corn beef meal we've ever had. First time on a smoker. This is my recipe for the rest of my life. 10 outta freaking 10
I have had corned beef and cabbage but never smoked, this just went onto my shopping list. Thanks Mike.
I don't like cabbage but will try this without the cabbage lol
I did this for St. Patty's Day on my Louisiana Grill pellet smoker and it came out awesome. Everyone really enjoyed the cabbage, thanks for the vid!
Thank you so much Russell! Glad everyone enjoyed it and thank you for trusting me!
I did this cook a couple weeks ago and over did the brisket, under did the cabbage bomb on my Pit Boss 7. Just one of them days, but flavor was great in the end. Cheers!
alright I think this is *THE* best smoked corn beef recipe on UA-cam! I'll be using this on 3-17-2020!
Awesome!! Going to try this tomorrow on my GMG. Love your vids man! Thanks for the idea, my mouth is watering just thinking about this.
That’s looks perfect! And that’s why I enjoyed learning from your videos this past summer just as much as watching Malcom and Kosmo. Totally trying that this year along with the cabbage that’s a great idea to smoke then braise.
Smoked a corned beef tonight using your recipe minus the horseradish sauce (I didnt have any). It was easily the best one I have made at home. I wasn't as impressed with my cabbage as I tweaked the recipe and added worcestershire sauce like Malcom Reed's video. I had a flare up fire on my aluminum foil which cooked it faster and more than I would have liked. I also usually saute onions and shredded cabbage together in olive oil, butter and spices, which I prefer over the smoked. The corned beef was very tender. I used my small Traeger smoker which just barely holds two half steamer pans.
Definitely gotta try the horseradish. That looks amazing pal. Once again great video. Glad I signed up for texting. Got notification once your video was up. Looking forward to more great videos.
Mike awesome video. and that is one good looking Corned Beef. loving that Text line ;l)... appreciate all the help!
Looks killer! have you ever tried using a sodium free beef stock instead of water? Just curious because I plan on doing this next weekend and thought maybe it’d change it a bit for the better. Never done this before. Cheers dude!
I like the cabbage in the liquid as well myself, great days to you and crew Mike !
That looks delicious.. I'm definitely gonna have to try smoked corn beef now .. awesome cook mike
Great shirt. The home of the old 96er
I smoked some corned beef points last year, way better than anything I’ve ever gotten at Slyman’s. Might do it again this year, I just got a pellet insert for my Weber kettle last month that I’m itching to try out.
Finally Ace got the Smoke Fire in. Been seeing a lot of negative videos that make it a scary purchase for a thousand bucks. I did see at Wally they have my Copperhead/5 standing next to the Copperhead/3 like yours. Big difference in size. The 3 would be just right for me. Have yet to see the KC Combo or the Lockhart. The corn beef looked great, but I personally have a hard time with cooked cabbage except in an egg roll.
One thing I learned when I moved out of Parma to NOLA is never add anything to any dish that dosen't have flavor. I have replaced water with stock in everything I do and makes a hell of a difference in every dish. Just throwin in a nickel. Good tip on the horseradish rub. 🤘
For this recipe I wouldn't recommend it being that the corned beef has so much salt as it is. That stock may overdue it.
It actually works great I've done it a few times now.
@@retodd13 niceeee. I'm making this weekend. Smoke on
Thanks Mike, I'll be trying your process this weekend!
Looks amazing I'm good ready to purchase one of those smoker combos
On the menu for tomorrow. Can’t wait
Looks like a Melcom Reed (How to BBQ Right) recipe. Looks great
Malcom has a special way of rubbing off on me. I feel like I am channeling my inner Malcom Reed every time I turn on the camera :)
Awesome video. That is going to be on my to do list!
Thanks!
Thanks Mike. Great job!
Another great video Mike!
looks great, gonna follow your recipe. did u soak in water before the seasoning part, or does the braising take most of saltiness away? thx man
The braising will leach out most of the salt just like it would if you cooked it in a crockpot. If I smoke a corned beef without braising it, I soak it overnight.
Awesome cook. YUM ! Nice job Mike.
Maybe an odd question, but when using your series 3 what is the longest extension cord you can use? The reason I ask is because I have an electric fryer and when I use a long extension cord it has difficulty getting to temperature using the long cord. If I get a series 3 I may need to use a 50 or 100 foot cord and I want to make sure it can handle the voltage. Thanks!
I have used a 50 ft extension cord no problem. The most current draw is when the igniter rod is lighting the pellets in the beginning, other than that it doesnt draw a ton of power. You might want to call their tech support and ask though.
If corned beef looks dry while directly on smoker could or would you spray with water/apple juice(which I like to do with ribs?)
Looks awesome,I'm going to try this tomorrow
Dude grow a mullet and call your channel Eastbound and Down bbq! Its the Danny Mcbride Cornedbeef Brisket! Looks awesome! 👍👍
Check out my shirt in this video: ua-cam.com/video/I84I9eNZUfQ/v-deo.html
What are you wearing under the gloves to handle the heat or is it just gloves?
Great recipe mike! Thanks 😊
What temp did you have the smoker at for the braising portion of the cook?
You can bump it up to 300 F for the braise. It will speed it up a little.
Looks great bud. Awesome job.
I'm trying this one
Great video, going to try it on Wednesday. Can you tell me what size aluminum pans you used? Thanks.
Thank you. Those were 9x13 foil pans
Looks delicious! Side question, about how many baby back rib racks fit in this smoker?
I think 4 racks on the main grate and one on the top
Hey, I noticed you were using the hand held thermometer throughout the whole video. Is this because the pit boss temperature probes aren't accurate. It seems like I've noticed this on other KC combo videos also and I'm just curious if there is an issue with the meat temperature probe accurate on this grill,. Thanks!
I don’t trust the built in temp probes.
Oh man
Looks crazy good
Is that a Gateway Drum in the background?
Indeed it is!
I want to see some videos with that! Nice setup you have there!
@@joshfurgye6328 I just teased it in my last video doing some smoke roasted potatoes. Much more to come with that smoker as the weather improves up here ua-cam.com/video/bQRYxzzayjY/v-deo.html
Nice corned beef! Gotta try it. They knife looks great where can I get one?
Thanks, Gannon. Check out Dalstron Shogun 12" Slicing Knife
I see you put foil underneath the grates. Did you do that specifically for the corned beef? Or are you finding the smoker hard to clean? I pick my combo up Friday!!!
Hi, Ernie. If Im cooking low and slow I'll go ahead and foil it for easy clean-up. If I'm going to grill and use the sear box I'll remove the foil. Enjoy the new smoker :)
@@WeekendWarriorBBQ Have you cleaned the grill yet? Would love to see a how-to on that. There's nothing available from Pitboss.
Not yet and I’ve had it since December.
Great Video Mike
At the point When you cover the beef and cabbage do you increase the temperature from 200 degrees?
Once we wrapped it, we turned the temp up to 300 degrees until it was fork tender
@@WeekendWarriorBBQ thanks. Awesome recipe. I’m going to smoke two flats tomorrow on St. Paddy’s Day. 🍀🇨🇮🍺
Thank you great video looks great.....
Did you have to or would you adjust the cabbage technique or was it soft enough with just oil?
Hi, Todd. I didnt have to add anything to it. It was nice and tender from its own natural steam. If I had a bigger pan I would have put them in with the other veggies but it still turned out great.
@@WeekendWarriorBBQ you think doing the veggies with the cabbage would have been better? You probably have to add liquid for that huh? I'm doing this on Sunday I'm interested in your thoughts as I'll be using your technique.
@@retodd13 I think the juices from the corned beef and that seasoning pack I put in there would have infused more flavor into the cabbage. Either way you do it though, the cabbage will be delicious. There were no leftovers of any kind...everyone ate it all up :)
Would it be okay to add some beer with the water when your braise the meat and vegetables or no?
Yes. I’ve added some Guinness and it tastes amazing.
What about adding beef broth instead of water? Is that ok?
Hi, Greg. I think that would taste awesome. A friend of mine uses sprite and I thought that tastes good too.
So the cabbage was cooked for about 4 hours at 300 degrees covered?
I did 1 hour uncovered to get some smoke and 3 hours covered. If you want to speed it up a little, cut the cabbage into smaller pieces.
Looked good.do you think that you might be able do a video with that uds? And I will be joining your text community on Sunday I have 22 lbs of pork butts 😁
Thanks, Jonathan! I'll be doing some videos with the uds this spring/summer. Do you have a uds that you cook on?
No uds I use a 26 webber kettle
Would mustard work?
Yes it would
Was it as good as Joe’s?
Well, Joe’s is top of the line. Imagine if he put a little smoke on it 😁
Where did you purchase the pans with the lids? I checked our local Smart & Final...unfortunately, they only had the pans (but no lids). ;-(
Believe it or not, my grocery store had them. Aluminum foil works just as good for the lid though
Smoked cord beef. Pastrami. Your making Pastrami technically.
Almost... ua-cam.com/video/GfbdzjMcIrs/v-deo.html
@@WeekendWarriorBBQ Yup saw that vid too. You do good vids... ive watched more than a few for recipe ideas.. Nice work!
Not for me..