Taste the wood-fired difference with our smoked corned beef and cabbage. We smoke a corned beef brisket on the grill, bathe it in beer and chicken stock, then roast it with potatoes, carrots, and cabbage.


1 (3-5 lb) corned beef brisket
950 ml chicken stock
1 Can (12 oz) beer, preferably pilsner or lager
1/4 Tsp garlic salt
125 ml (1 stick) unsalted butter, cut into slices
475 ml baby carrots
450 g baby or fingerling potatoes
1 Medium head of green cabbage, cut in wedges
2 Tbsp fresh chopped fresh dill
Pellets Mesquite



  1. If your corned beef came with a seasoning packet, set it aside for later. Soak the meat in cool water in the refrigerator for about 8 hours, changing the water every 2 hours. Set the included seasoning packet aside.
  2. When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes. For optimal flavour, use Super Smoke, if available.
  3. Remove the brisket from water and pat dry. Place directly on the grill grates, close the lid, and smoke for 2 hours.
  4. Transfer the brisket to a roasting pan. Increase the Traeger temperature to 325℉ and preheat with the lid closed for 10 minutes.
  5. Sprinkle the seasoning packet and pour the chicken stock and beer over the top of the brisket.
  6. Cover the roasting pan with foil and place on the grill. Close the lid and cook until the beef is fork tender, about 2 hours.
  7. Remove the pan from the grill. Uncover the brisket and add the carrots and potatoes to the roasting pan. Season the meat and vegetables with garlic salt, then distribute the butter slices over top.
  8. Cover the pan with foil again and place back on the grill grates. Close the grill lid and cook until the carrots and potatoes are just tender, about 60 minutes. Add the cabbage to the pan, cover, and continue cooking with the lid closed for 20 minutes more.
  9. Transfer the vegetables to a serving platter. Slice the corned beef and place on the platter. Garnish with the dill. Enjoy your smoked corned beef and cabbage!