Cheers to a fresh take on a St. Patrick’s Day classic!
Ingredients:
4 lb corned beef brisket
1/2 head cabbage cut into pieces
7 medium potatoes, halved
For the Rub:
2 tbsp brown sugar
2 tbsp coarse ground pepper
2 tbsp pickling spices, crushed
4 tbsp coarse mustard
1 can of beer in a sprayer to keep the meat moist on the smoker
For the Braise:
1 can beer
1 stick of butter
6 whole garlic cloves smashed
1 tbsp Idahoan seasoning
Instructions:
Step 1: Open and rinse corned beef under cold water. Whisk together all the dry ingredients for the rub in a small bowl.
Step 2: Set your smoker to 225°F. While it is preheating, rub down all the sides of the meat with the mustard followed by the rub. Place on the smoker fat side up in indirect heat, spray it with the beer about every 30 minutes. Remove meat from the grill when the internal temperature reaches about 150°F, about 4 hours.
Step 3: When corned beef reaches about 145°F, preheat your oven to 350°F. Throw all the ingredients for the braise in a large oven safe dish including the cabbage and potatoes. Season everything with the Idahoan blend. Place the meat on top of the cabbage and potatoes and cook in the oven for 1 hour. About 30 minutes in, stir around the potatoes and cabbage to make sure everything is coated with the beer and butter mix.
Step 4: Remove from the oven and check the temperature of the meat. It should be around 200°F and the probe should slide into the meat with little
to no resistance. Remove meat from braise and let rest for 10 minutes while keeping the veggies warm in the oven.
Slice, and serve with beer-braised potatoes and cabbage!