Smoked Corned Beef and Cabbage

Step 1

Preheat your pellet grill and set it to 225°

Step 2

Remove your brisket from the brine and pat it dry with paper towels. Find and set aside the packet of spices that comes with the pre-brined brisket.

Step 3

Place the brisket directly onto the grates of your preheated pellet grill. Cook at 225° for 4 hours.

Step 4

Transfer the roast to a Dutch oven and pour two cans of hard apple cider (or apple juice) over top. Add enough water so the brisket is almost covered.

Step 5

Add your packet of dry spices, cover, and let simmer on medium-low heat for 2-3 hours. If you'd like to keep in on the pellet grill, turn the heat up to around 250°. Otherwise, you can put this right on the stovetop after it is covered since it won't take any more smoke or flavor from the grill at that point.

Step 6

Prepare your vegetables by cutting your cabbage into small wedges, your carrots into 3-inch sticks, and your potatoes in half.

Step 7

Check your brisket for tenderness and, once confirmed, add your vegetables and let simmer for an additional 30 minutes.

Step 8

Once your vegetables are fork-tender, pull your brisket from the pot and slice it against the grain.

Step 9

Sprinkle with parsley for garnish and serve hot.