[youtube https://www.youtube.com/watch?v=_09fWhSTGAM&w=580&h=385]
Learn how to make smoke and braise corned beef and cabbage on a wood pellet grill! This is a delicious twist on corned beef and adds a hint of smokey flavor. This recipe is courtesy of Green Mountain Grills.
Prep Time: 5-10 minutes
Cook Time: Approx. 3-4 hours
Grill: Green Mountain Grills Davy Crockett Grill
Ingredients: Corned beef, 2 cups water, 6 red potatoes, 1 head cabbage, 3 tsp. garlic salt, 1 tsp. ground black pepper, 3-4 tsp. whole grain mustard, 3 tbsp. melted butter
Step 1: Rinse the corned beef under cold running water to remove excess salt. Coat both sides with 2-3 tbsps. of the mustard.
Step 2: Add the corned beef and water to an aluminum pan and smoke at 220, uncovered, for one hour.
Step 3: Quarter the cabbage, removing the stem and core. Melt the butter and stir in 1 tbsp. mustard and 1 tsp. garlic salt. Place the cabbage quarters in the aluminum pan in each corner, side up to act like bowls. Drizzle the cabbage with the melted butter mixture.
Step 4: Cut the potatoes in half and season with 2 tsps. of the garlic salt and 1/2 tsp. of the pepper. Place along the edges of the aluminum pan between the cabbage quarters.
Step 5: Cover tightly with aluminum foil. Turn the grill up to 280 and cook about two to three more hours until the internal meat temperature reaches 200-205 and the vegetables are tender. Remove the foil and cook 14 more minutes.
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