SMOKED CORNED BEEF TRAEGER RECIPES

Steps:

• Remove your corn beef brisket from the package, rinse under cool water, and pat dry. Then, season the meat generously with course black pepper. After its seasoned, let the meat rest for about 30 minutes.
• Start your Pit Boss on “smoke”. Once it’s fired up, set the temperature to 225°F.
• Lay the meat on the grill to smoke until it has a nice mahogany color and bark on the outside. This is around 2-3 hours or an internal temperature of 165°F. Then wrap in foil and put it back on the grill until it reaches a final temperature of 202°F to 203°F.
• For the cabbage, cut the core out of the cabbage head to create a cavity. Set the core aside to use as a lid.
• Season the cavity in the cabbage head with sweet heat rub and toss in the butter. Re-insert the core and wrap in foil about two-thirds of the way up, leaving the top exposed. Hot tip: if the cabbage does not sit up on its own, you can use extra foil to create a donut shaped base around the bottom.
• Add the cabbage to the grill about 3 hours before the corn beef is finished. Smoke with the top exposed for 1 ½ hours. You should see a nice brown color before you cover the rest of the cabbage with foil. Cook for 1 more hour or until the cabbage is tender to your liking.
• When the cabbage and corn beef finish, leave the corn beef wrapped in foil and set it aside to rest for about 15-20 minutes. Slice your cabbage into wedges and when it comes time to slice the beef be sure to slice the meat against the grain for tender slices.

Steps:

• Place the corned beef brisket into a pan, fat side down, for ease of cleanup.
• Slather a thin coat of Dijon mustard on the top and sides of the brisket.
• Apply Jeff's original rub (get the recipes here) generously all over the top and sides of the brisket and let it continue to sit until it get's a "wet" look. (about 10-15 minutes)
• Flip the brisket over to fat cap up and repeat the mustard and rub on the fatty side of the brisket.
• Let the brisket sit while you go get the smoker ready for cooking at 240°F using indirect heat.
• Place the pan of brisket on the smoker grate and let it cook until it reaches about 160°F.
• Cover the top of the pan with a piece of foil and let it continue cooking with just heat until the meat reaches a temperature of 195-200°F.
• Use a skewer or toothpick to check for tenderness. It should have little to no resistance when inserted.
• Let the meat rest with a piece of foil loosely tented over the top for approximately 30 minutes before slicing.