Smoked Corn Beef Brisket & Cabbage | How To Smoke Corned Beef from Malcom Reed from HowToBBQRight

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Corned Beef On The Smoker
Here's the Smoked Corn Beef and Cabbage recipe
Remove the corn beef brisket from the packaging and rinse under cool water. Season the outside with Salt, Black Pepper, & Garlic on all sides. Let this mixture work on the corn beef for 30 minutes while the smoker is coming up to 250 degrees.
Once the cooker is up to temp, center the corn beef brisket and smoke for 2 hours. After the corn beef has smoked for 2 hours, place it in a large pan and add 32oz water. The water should come up ¾ of the way on the corn beef.
Place a meat probe into the brisket -- I used the ChefAlarm found here: - cover the pan with aluminum foil.
Bump the heat up to 300 degrees for the remainder of the cook.
Continue cooking until the internal is 175 degrees about 1 1/2 hours. At this point add the vegetables, cover the pan again and continue cooking until the final temperature of 195 degrees is reached about 1 ½ hrs. Allow the corn beef to cool about 15 minutes on cutting board before slicing.
For more how-to recipes visit: /
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: /