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Cabbage Stout Corned Beef

Langner91 Posts: 2,120
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.  
Clinton, Iowa