[youtube https://www.youtube.com/watch?v=E_jE6xTQe8Q&w=580&h=385]

Please watch: “Tandoori Masala “Ghost Pepper” Chicken Wings on Gourmet Guru Grill”

-~-~~-~~~-~~-~-

Corned Beef and Cabbage obviously has a long Irish-American history here in the U.S. Instead of the traditional oven, we’ll cook this Corned Beef Brisket (a.k.a. Cheater Pastrami) and Srirachi Cabbage in the Masterbuilt Electric Smoker using Cherry wood today.

To start take a corned beef (available at every grocery store this time of year) and run it under cold water to remove any excess brine. Some folks will soak the corned beef in water for 4 hours to draw the salt out, but I haven’t found that necessary using the smoking technique that we use today. Pat dry with a paper towel.

Trim off excess fat.

Next, season the corned beef with your favorite seasoning. For this recipe, I’m using Tennessee Whiskey Venison and Wild Game Seasoning. I like this seasoning with corned beef because it has green peppercorns and juniper berries.

Set the smoker to 250 degrees and for this recipe, I’m using Cherry wood. Of course your time will vary depending on specific smoker temperature and your smoker:

For the corned beef:
1. Smoke the corned beef for 2.5 to 3 hours, or until it reaches an internal temperature of 160-165° degrees.
2. Place the corned beef in foil pan. Add enough liquid to cover 1/2 of your corned beef. I use dark (Porter) beef. This process will also help to draw out any excess salt from the corned beef and also help tenderize it as it simmers in the liquid. Cover tightly with foil and place back in the smoker. Continue cooking until the brisket is about 195-198 degrees. If you want some potatoes or other veggies, add those in the last hour.
3. Let your corned beef rest in the foiled pan for 30 minutes before removing and slicing. Always slice against the grain to ensure ultimate tenderness.

For the Smoked Sriracha Cabbage:
1. Core your cabbage with a sharp knife. Be careful!
2. Fill the empty cavity in the cabbage with 2 teaspoons of the seasoning, 2/3 stick butter, 2-4 tablespoons Sriracha sauce (about 4 tablespoons is what I use) and a few dashes of Worcestershire sauce.
3. Place the top of the core back on the cabbage.
4. Wrap the bottom half of the cabbage in foil and place on the smoker when you cover the brisket with foil. This will cook for about 2 to 2.5 hours, depending on the size of the cabbage. After an hour, will wrap entire head of cabbage in foil and allow to cook for another hour or so. This will steam the cabbage and ensure tenderness. After 2 to 2.5 hours, remove cabbage from the smoker and remove foil. Remove the core top and outer layer of leaves. Chop and enjoy.

Thanks for watching another episode of Armadillo Pepper TV. If you enjoyed today’s episode, hit that thumbs up button and leave me a comment. Also, please make sure to subscribe so that you never miss a new episode.

Visit Armadillo Pepper Hot Sauce, BBQ Sauce, Jerky & Snack Store: http://www.armadillopepper.com

Tennessee Whiskey Venison and Wild Game Seasoning available at: http://armadillopepper.com/Tennessee-…

Ass Kickin’ Sriracha Hot Sauce available at: http://armadillopepper.com/Ass-Kickin…

Additional recipes: blog.armadillopepper.com

Connect with Armadillo Pepper on Google+: http://plus.google.com/+Armadillopepper

Connect with Armadillo Pepper on Facebook: http://www.facebook.com/ArmadilloPepper

Connect with Armadillo Pepper on Pinterest: http://www.pinterest.com/armadillopepper

source