Corned Beef Brisket and Cabbage

Corned Beef Brisket and Cabbage

Corned Beef Brisket with Cabbage
Get smoker ready for 250. I used cherry wood.
Trim alot of the fat off the bottom of the corned beef brisket. Cover it with a rub, I also used the little season packets that came with it. Smoke for a couple hours for internal temperature of around 160.
While its smoking, prepare the cabbage. Wrap it in aluminum foil to about half way up. Cut the core out, making a hole. Put some seasoning in it, I used the same as on the brisket. shove 2/3 stick of butter in, more seasoning, bunch of sriracha, more seasoning, bunch of worcestershire sauce in and on it.
When corned beef brisket reaches 160-165, take out and put in aluminum pan. Pour vegetable and beef broth in, about half way up the brisket. Cut up an onion and put in each side of brisket. Put a few carrots in also. Cover pan with foil and back in smoker. Place cabbage in also.
Cabbage smoking for an hour, wrap it all the way with foil. I sat mine in a aluminum pan to keep all the juices. Back in the smoker.

Took corned beef brisket out when temperature reached 190. The cabbage took another hour. Cabbage is done when it is soft. Skewer or knife goes in very easily.