Fun Fact – Corn beef is boiled and throwing a brined brisket on the grill technically makes it pastrami.
But we’re grill masters we’d rather have a smoked brisket over a boiled one any day.
- Remove your corn beef brisket from the package, rinse under cool water, and pat dry.
Then, season the meat generously with course black pepper. The brisket is already brined in salt, so we don’t
need more salty flavors. Black pepper alone should do the trick. After its seasoned, let the meat rest for
about 30 minutes.
- Start your grill on “smoke”. Once it’s fired up, set the temperature to 225˚F.
- Lay the meat on the grill to smoke until it has a nice mahogany color and bark on the outside. This is
around 2-3 hours or an internal temperature of 165°F. Then wrap in foil and put it back on the grill until it
reaches a final temperature of 202°F to 203°F.
- For the cabbage, cut the core out of the cabbage head to create a cavity. Set the core aside to use as a lid.
- Season the cavity in the cabbage head with sweet heat rub and toss in the butter. Re-insert the core and wrap
in foil about two-thirds of the way up, leaving the top exposed.
Hot tip: if the cabbage does not sit up on its own, you can use extra foil to create a donut shaped base around
- Add the cabbage to the grill about 3 hours before the corn beef is finished. Smoke with the top exposed for 1 ½
hours. You should see a nice brown color before you cover the rest of the cabbage with foil. Cook for 1 more
hour or until the cabbage is tender to your liking.
- When the cabbage and corn beef finish, leave the corn beef wrapped in foil and set it aside to rest for
about 15-20 minutes. Slice your cabbage into wedges and when it comes time to slice the beef be sure to slice
the meat against the grain for tender slices.