Grilled Corned Beef and Cabbage

Ingredients 1 (3 pound) corned beef brisket 12 oz baby carrots 3 pounds red potatoes 1 large yellow onion 1 head of cabbage 2 cups beef broth 1/2 bottle Guinness Stout Directions Remove the corned beef from the package and rinse it thoroughly to remove excess brine (optional but recommended for better seasoning absorption). Pat dry and rub with 1 tablespoon of yellow mustard to help the seasoning stick. Using a mortar and pestle, grind the seasoning packet and mix it with 1 tablespoon black pepper and 1 tablespoon garlic powder for extra depth. Apply half the seasoning mix evenly over all sides of the beef. Set up a two-zone fire on your grill (indirect heat for smoking and direct heat for later adjustments). Add lump charcoal and a few wood chunks (oak or hickory preferred) for additional smoke flavor. Place the corned beef on the cooler side of the grill (indirect heat) and smoke at 250°F for 2 hours. After 2 hours, transfer the brisket to a small aluminum pan and pour in 1 can of beef broth and ½ bottle of Guinness Stout. Insert a meat probe into the thickest part of the brisket and cover the pan with foil, leaving room for the probe wire to exit. Move the pan closer to the fire but not directly over it, maintaining a stable 250°F temperature. Allow the internal temperature of the brisket to reach 175-177°F, then remove from heat. Wrap the beef in butcher paper and a towel, placing it in a small cooler to rest. While the beef rests, add the chopped vegetables (potatoes, carrots, onion, and cabbage) to the foil pan used for the brisket. Keep the juices in the pan and cover with foil then place over indirect heat on the grill for 1 hour. After 1 hour, move the pan directly over the fire and cook for another 45 minutes to 1 hour, until the vegetables are fork-tender. Slice the rested corned beef against the grain for the most tender texture. Serve with the cabbage, carrots, potatoes, and onions, drizzling extra braising liquid over the top for added moisture.