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Cabbage Stout Corned Beef
I make Pepper Stout Beef about every six weeks. It was coming up in the rotation, so I decided to try the method with corned beef and cabbage instead of a Chuck Roast and Peppers.
I poked a few garlic cloves into a store bought corned beef point and added one chunk of hickory to the coals. I cooked the corned beef at 275° Dome Temp to an internal temp of 185°F. Normally, I would stop a chuck roast at 160, but I didn't want to overcook the veggies on this one, so I took the beef closer to the finish.
I added the cabbage, carrots, potatoes, onion, and a bottle of Aldi's stout beer. I put the beef on top and wrapped the pan in aluminum foil. I cranked the egg up to 350°F.
An hour later, it was done:
The veggies had good flavor and the beef was very good. It was an excuse to light the egg and pre-celebrate St. Patrick's Day.
I poked a few garlic cloves into a store bought corned beef point and added one chunk of hickory to the coals. I cooked the corned beef at 275° Dome Temp to an internal temp of 185°F. Normally, I would stop a chuck roast at 160, but I didn't want to overcook the veggies on this one, so I took the beef closer to the finish.
I added the cabbage, carrots, potatoes, onion, and a bottle of Aldi's stout beer. I put the beef on top and wrapped the pan in aluminum foil. I cranked the egg up to 350°F.
An hour later, it was done:
The veggies had good flavor and the beef was very good. It was an excuse to light the egg and pre-celebrate St. Patrick's Day.
Clinton, Iowa
Comments
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Heck yeah!
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Fantastic!!Greensboro North Carolina
When in doubt Accelerate.... -
All of it looks great!
LBGE, LBGE-PTR, 22" Weber, Coleman 413GGreat Plains, USA -
Stunning cook, and what timing!
___________"When small men begin to cast big shadows, it means that the sun is about to set."
- Lin Yutang
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