Smoked Corned Beef & Cabbage for St. Patrick's Day

Presented by Chef Kelly Hunter, King of Foods

Prep Time: 10 minutes                Cook Time: 1  hr & 40 minutes


-Place 3 lb corned beef brisket into zip-lock bag with 2 cups of water, 1 cup of apple juice, 1/4 cup  of brown sugar & brine overnight.

-Take 3 lb brisket & place into pressure-cooker w/ chopped onions

-Pour 1 cup of water & 1/4 cup of apple juice into pressure-cooker

-Pour 1 tablespoon of brown sugar into pot

-Boil for 40 minutes in pressure-cooker

-Take out brisket & onions & place into aluminum pan

-Place pan of corned beef onto grill w/ Hickory wood chips & cook indierctly under a 1 cup water & 1 cup apple juice pan

(note: Heat & wood is cooked on one side of the grill and the water/apple juice pan is on the other side)

-Smoke brisket indirectly on the grill for 1 hour

-Take the brisket off the grill & let rest for 10 minutes

-Thinly slice your brisket

-Slice cabbage 1/2 inch thick & place into pot

-Pour water into pot to cover cabbage 1 inch

-Pour 1 tablespoon of vinegar & 1 cube of chicken bouillon

-Pour 1 tablespoon of pepper & 1/4 of diced onions

-Boil for 8 to 10 minutes until ready

-Place drained cabbage & onions onto plate w/ sliced corned beef

-Bon Appetit