Our Traeger Smoked Corn Beef and Cabbage is the perfect festive dinner to cook up for your next St. Patty’s Day meal! Slow smoked for 4 hours and then braised with cabbage, potatoes, and carrots.
Smoked Corned Beef and Cabbage Recipe
Want to make one of the best plates of corned beef and cabbage that you’ll ever have?
Fire up your pellet grill and get smoking. This recipe is easy, utilizes a pre-brined corned beef roast, your favorite pellet grill, and your least favorite Dutch Oven and by the end of the day, you’re going to have a delicious plate of traditional corned beef and cabbage with an extra kick of flavor from the real wood fire.
More Easy Traeger Recipes here!
Where did corned beef and cabbage come from?
So, for all of these years where I’ve been aware of this as a dish as a thing that exists, I thought that it came from Ireland. I only ever see this around Saint Patrick’s Day, so naturally, I made the connection.
While I was doing a little research tonight and came across this article from the Smithsonian Mag and GUESS WHAT.
THEY DIDN’T EVEN EAT THIS IN IRELAND.
I know. Mind. blown.
Stay with me though, because even though they didn’t (and likely still don’t) eat corned beef and cabbage over in Ireland, this dish absolutely has Irish origins.
Turns out, it is the Irish immigrants in New York often shopped at Kosher butchers near where they live. Then, they picked up the Jewish version of Corned Beef Brisket and turned it into something close to what you are seeing here today with cabbage and potatoes.
More Traeger Beef Recipes here!
Corned Beef and Cabbage shopping list
Here are the basics of what you’ll need to pull this off. For the full recipe, make sure to scroll down to the recipe card below. It includes the specific amounts you’ll need along with the complete instructions!
- pre-brined corned beef brisket
- hard apple cider
- yellow potatoes
- carrots
- green cabbage
- parsley
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How to make corned beef and cabbage on the pellet grill
Curious about what you are getting yourself into? Here’s a summary of the basic steps, and about how long it is going to take for each one. Make sure to follow the detailed, full instructions during the actual cook. Those are located at the bottom of this post in the recipe card.
1
Smoke it
At 225° for about 4 hours on your pellet grill.
2
Braise it
For another 3-4 hours, or until the meat is tender.
3
Cook the vegetables
About 30 minutes before serving, throw in your cabbage, carrots, and potatoes to the pot.
What cut of meat is corned beef?
Corned beef is made from the brisket cut of the cow. This cut is relatively tough, so requires a long and slow cooking time in order to be tender and, well – edible.
Check out these great recipes too!
- Smoked Shotgun Shells
- French Onion Soup (on the smoker)
- Smoked Beef Ribs
- Birria Tacos
- Shrimp Yakisoba
- Grape Jelly Meatballs on the smoker
- Grilled Salmon
- Chicken Marsala
- Tater Tot Breakfast Casserole
- Hanger Steak
- Gochujang Chicken Stir Fry
Smoked Corned Beef and Cabbage
Tender and delicious Smoked Corned Beef and Cabbage is cooked on the pellet grill before getting braised with cabbage and potatoes for the perfect St. Paddy's Day dish!
Ingredients
- 6 pound brined corned beef brisket
- 24 ounces hard apple cider
- 2 cups water
- 1 pound yellow potatoes
- 6 peeled carrots
- 1 small head green cabbage
- 1/2 teaspoon black pepper
- 1/2 teaspoon chopped parsley
Instructions
- Preheat your pellet grill and set it to 225°
- Remove your brisket from the brine and pat it dry with paper towels. Find and set aside the packet of spices that comes with the pre-brined brisket.
- Place the brisket directly onto the grates of your preheated pellet grill. Cook at 225° for 4 hours.
- Transfer the roast to a Dutch oven and pour two cans of hard apple cider (or apple juice) over top. Add enough water so the brisket is almost covered.
- Add your packet of dry spices, cover, and let simmer on medium-low heat for 2-3 hours. If you'd like to keep in on the pellet grill, turn the heat up to around 250°. Otherwise, you can put this right on the stovetop after it is covered since it won't take any more smoke or flavor from the grill at that point.
- Prepare your vegetables by cutting your cabbage into small wedges, your carrots into 3-inch sticks, and your potatoes in half.
- Check your brisket for tenderness and, once confirmed, add your vegetables and let simmer for an additional 30 minutes.
- Once your vegetables are fork-tender, pull your brisket from the pot and slice it against the grain.
- Sprinkle with parsley for garnish and serve hot.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 1095Total Fat: 63gSaturated Fat: 25gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 361mgSodium: 197mgCarbohydrates: 26gFiber: 3gSugar: 11gProtein: 100g
Nutrition data provided here is only an estimate.
Nicole Johnson
Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.
almostgem
Thursday 16th of March 2023
Just a minute here ... Smoked corned beef is pastrami. I have a bit in the smoker now. It's probing at 197 ... just waiting on 202. Should be ready for lunch today. The rest of the "brined" brisket is in the sous vide for corned beef dinner tomorrow evening. 155 degrees for 36 hours.
Nicole Johnson
Thursday 16th of March 2023
Smoked Corned Beef is kind of pastrami, but not really. Pastrami also usually comes from a different cut of beef (though recently people have started using brisket more). The sous vide corned beef sounds amazing!
Liz
Thursday 17th of March 2022
We made this last year with a 3lb flat - best corned beef ever! We found timing in recipe worked for the smaller size. Another 3lb-er on the Traeger as I type…can’t wait!
Nicole Johnson
Thursday 17th of March 2022
Share some pictures on social, if you think of it, and tag me! @orwhateveryoudo
RH
Friday 4th of June 2021
Never slice brisket with the grain. Makes it tougher than it should be to chew.
Jamie
Wednesday 16th of March 2022
@Nicole Johnson,
I think RH was referring to step number 8 where it says to pull from pot and slice with the grain.
Nicole Johnson
Friday 4th of June 2021
Agree! (Also we didn't slice this with the grain?)
Lynnie
Wednesday 17th of March 2021
What kind of pellets?
Connie massie
Wednesday 31st of March 2021
@Nicole Johnson, I have a smaller brisket, say 2-3 pounds, how long should I cook it?
Nicole Johnson
Wednesday 17th of March 2021
Whatever is in your hopper. ;) We typically use fruit woods like cherry or apple, or sometimes maple or the Competition/Gourmet blend you can get at Costco. As long as they are food-grade pellets you'll be in good shape.