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.
Ingredients
- 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)
