This Week's B Spot BBQ Brief is All-About Boopa's Corned Beef & Cabbage!

It's that time again - time for The B Spot Podcast's next BBQ Brief (S1:E13)! And this week, it's all about Boopa's Corned Beef & Cabbage, another Farrell Family Favorite!

And yes, I know it's past St. Patrick's Day this year, but I mean:

"Is there really any time that is a bad time to have a good corned beef?"

So here's my recipe for Boopa's Corned Beef & Cabbage:

3-5 lb prepackaged corned beef

SPG

Brisket Pepper

3 16oz Porter Beer

4 potatoes quartered

Head of cabbage

4 carrots

2 stalks of celery

Water

1. Preheat. Preheat your smoker to 225 degrees F.

2. Season. Remove the corned beef from the package and season with an SPG (salt, pepper and garlic), then with an added layer of a course ground pepper

3. Make the braising liquid. 2 bottles of a dark beer (Guinness or porter type here) in a pan to put below the corned beef.

4. Smoke. Place the pan of braising liquid below on the lower grates and set the seasoned corned beef on a rack above the pan. This setup will help maintain moisture as well as catch any drippings. Close the lid and smoke 4-5 hours, or until the corned beef reaches 165-175 degrees F.

5. Braise. Once reach desired color and temp, bring corned beef in and add to a large pot with the carrots, celery, potatoes, water, an additional dark beer and a head of cabbage. Cover. Cook an additional 2-3 hours, or until the corned beef reaches 210 degrees F.

6. Rest. Remove the Corned Beef from the braise and allow it to rest for 45min to an hour.

7. Slice and eat. Combine the corned beef with the braised vegetables and enjoy

   
   
   
   

   And here's a Sneak Peek at the goodness you're gonna end up with... Enjoy!

   
   
   
   
   
   
   
   

   I'll Holla ~ Boopa (aka Coach Farrell)