Nothing beats a nice Boiled Corned Beef and Cabbage Dinner and most people enjoy the feast once a year on St Patrick’s Day. But if you love Corned Beef as much as I do then you have one at least every two months. Being the Dog Days of August I decided to keep the heat out of the kitchen by smoking the Corned Beef in the MAK 2 Star General Wood Pellet Smoker-Grill and fixing the trimmings on the Camp Chef 3 Burner Stove.
Rinsed the 4½ lb Corned Beef Flat Cut Brisket using cold water for a few minutes.
Preheated the MAK 2 Star General Pellet Smoker-Grill to 225ºF with Hickory wood BBQ pellets and smoked for 5½ hours. My MAK 2 Star SMOKE setting ranges around 180ºF and provides a copious amount of smoke flavor but have also had great results at the 225ºF setting when cooking Pork Butts and Briskets for long periods of time.
After 5½ hours the Internal Temperature (IT) was 158ºF and I bumped the temperature to 250ºF.
3½ hours later, 9 hours total, the IT reached 185ºF. Pulled the Hickory Smoked Corned Beef and rested under a foil tent for 20 minutes.
While the Corned Beef was resting, I used my Camp Chef 3 Burner Stove to steam potatoes and sauté Cabbage, Mushrooms, and Onions. For a traditional Corned Beef and Cabbage Dinner I would boil the Cabbage in the same pot that the Corned Beef was simmered for hours. Not having that luxury, I improvised and used to Wok.
No bark was formed on the Corned Beef Brisket since I did not apply any rub. You can see a thin layer that formed on the Brisket. The Smoked Corned Beef Brisket turned out incredible!!
The Money $Shot$ … A few slices of delectable Hickory Smoked Corned Beef Brisket served with sautéed Cabbage/Mushroom/Onions, steamed potatoes, and a side of Cantaloupe Melon.
The Hickory Smoked Corned Beef Flat Cut Brisket turned out wonderful. The meat was tender and moist with a pleasing smoke flavor. Next time I may take the Corned Beef Brisket to 195-200ºF and FTC for 2 hours to gauge the results. None the less, it’s a luscious way to prepare and serve Corned Beef.