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Course Main Course
Keyword cabbage, carrot, corned beef, potatoes, smoker


  • Corned Beef Flat Point or Round (Flat is Best)
  • 2 Cups Beef Stock or Broth
  • 4 Large Carrots
  • 4 Large Potatoes
  • 1 Large Cabbage


  1. Preheat smoker to 275 degrees F
  2. Place corned beef directly on grill, fat side up and smoke for 2 hours
  3. Place corned beef in aluminum pan with 2 Cups beef stock/broth and spice packet
  4. Insert probe thermometer into thickest part of meat
  5. Cover tightly with aluminum foil
  6. Cook for 2-3 hours or until probe thermometer reads 185 degrees F
  7. Remove corned beef and let rest for 15-20 minutes
  8. Drain stock and drippings into stock pot
  9. Add more broth/stock and boil carrots, adding potatoes then cabbage for 5 minutes
  10. Remove fat cap from corned beef, slice against the grain
  11. Enjoy

Recipe Notes

Tools Used Trager Timberline 1300 Thermoworks Smoke Probe Thermometer Aluminum Pan Aluminum Foil Cutting Board Knife