Smoked Corned Beef

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Smoked Corned Beef


It’s St Patty’s Day 2022 and I wanted to make a traditional Irish meal on the smoker.

I took some corned beef, cabbage, carrots, potatoes and onions and threw them on the smoker to make this traditional corned beef meal.

I used a mixture of Mesquite and Hickory Traeger pellets and set my smoker to 225 to slow cook the corned beef and veggies to perfection.


  • 3 pound corned beef
  • 2.5 pounds of small red potatoes
  • 2 pounds of baby carrots
  • 1 medium onion
  • 1 cabbage
  • 3 tbsp. of butter
  • kosher sale
  • black pepper
  • rosemary
  • thyme
  • caraway seed
  • Worchester sauce

Corned Beef Prepping Instructions

  • Trim the fat and silver skin off corned beef
  • Season corned beef with black pepper, rosemary, thyme and caraway seed.

Cabbage Prepping Instructions

  • Cut a pocket into the cabbage
  • Place butter, kosher salt, pepper and Worchester sauce into wedge pocket
  • Place cut wedge back into the cabbage and wrap all but the top of the cabbage with tin foil

Veggies Prepping Instructions

  • Cut potatoes into quarters
  • Cut onion into quarters
  • Place cut onions, potatoes and baby carrots into an aluminum pan filled about 1/4 of the way with warm water
  • Season with kosher salt, black pepper, thyme, rosemary and carraway seed

Smoking Instructions

  • Pre heat your smoker to 225 degrees
  • Place seasoned corned beef directly on the smoker
  • Smoke corned beef for about 2 hours
  • Half way through the smoke, place corned beef in aluminum pan with veggies
  • Half way through the smoke also place the cabbage on the smoker
  • Remove corned beef when internal temperature reaches 190 degrees
  • Remove veggies and cabbage at the same time as corned beef (if you want your veggie and cabbage softer, leave them on the smoker until desired softness is reached)

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