Thursday, March 12, 2015

Smoked Corned Beef and Cabbage (Pastrami)

When you think of St Patrick’s day, I am pretty sure the first thing on your mind is not the grill or smoker on the back “PADDY-O” (See what I did there…. J )  Maybe I think a little differently than most, but I immediately head out back and fire up my smoker and grab an ice cold green beer.  Nothing goes together better than a hunk of salty smoked beef and a green “Barley Pop”. Throw in some smoky cabbage oozing with Stubbs butter and you are all set for the St. Paddy’s day parade.


Corned Beef:

Remove the corned beef from its package and run under cold water to remove any excess brine. Pat dry with a paper towel.  Season with enough to Stubbs Steak Spice Rub to coat entire brisket. I used approximately 6 TBS on a 5 LB corned beef brisket. Once the seasoning is applied, it’s time to fire up the smoker. Set your grill/smoker up for indirect heat and 275 degrees. Throw in a few pecan wood chunks once you reach 275 and you are ready to go.

Smoke your corned beef for 3 hours, or until it reaches an internal temperature of 160 degrees. Place in deep foil pan and add enough water to cover 1/3 of your corned beef. This water will help remove any excess salt from the brisket as well as tenderize the meat. 

Cover tightly with foil and place back on the grill. Continue cooking for another hour. Add potatoes, carrots and chunked onions and return to grill. Cook until internal temp reaches 195 degrees. The potatoes, carrots and onions should be fork tender at this point. 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. Voila, we have pastrami.

Smoked Cabbage w/ Stubbs Butter

Core your cabbage with a sharp knife. Be careful with the cabbage as it can be difficult to cut and has a tendency to roll around while cutting.  Remove 3/4 of the core, leaving the bottom 1/4  intact. 

Combine softened butter with 3 tbs of Stubbs Bar-B-Q Seasoning and fill the empty cavity in the cabbage. Add a few splashes of worcestershire sauce or hot sauce and place the top of the core back on the cabbage. 

Wrap the bottom half of the cabbage in foil and place on the smoker. This will cook for approximately 3-4 hours, depending on the size of the cabbage. 

You can cook it along-side your corned beef brisket at 275 degrees. After 2 hours in the smoke, the outer leaves will start to darken. Wrap entire head of cabbage in foil and allow to cook for another 1-2 hours. This will steam the cabbage and ensure tenderness. After 3-4 hours, remove cabbage from the smoker and remove foil. Remove the core top and outer layer of leaves. Chop and  enjoy.

LEFTOVERS could be the best part of this dish. This is even better the next day when you thinly slice (against the grain) the corned beef and add to some rye bread and spicy mustard. Toss on a few pieces of Swiss cheese and we are in heaven. Or, we could chop it up and add to some potatoes, herbs and top with a few eggs and we have the perfect hash. We could also add it to your favorite crockpot along with some sauerkraut, thousand island dressing and a hunk of cream cheese. You now have a great Reuben dip for GAMEDAY.  The options are endless for smoked corned beef. Now get out on your PADDI-O and get cookin’.


  1. With respect I must say that by smoking your corned beef you have transformed it into pastrami. There is no doubt that either is delicious but they do represent singular taste profiles and historical origins.

    1. You are correct. I have always just referred to it as Smoked CB, but pastrami is the correct term. Thanks for the post and for stopping by.

  2. Nice looking pastrami!

    The Old Fat Guy

    1. Thanks. It was great the next day on a few sammies.