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I made this for St. Patrick's Day this year and it has been really good. The brisket was between 4-5 pounds so I would have lots of left overs.


  • 5 pounds corned beef brisket
  • 1 package spice season from beef
  • 4 each bay leaves
  • 6 medium potatoes -- peeled and quartered
  • 6 medium carrots -- quartered
  • 1 large onion -- cut in wedges
  • 1 head cabbage -- cut in wedges
  • 1 head Cauliflower flowerets
  • 1 bottle dark beer
  • 1/2 teaspoon black pepper
  • 1 teaspoon Kosher salt
  • 1 teaspoon black peppercorns -- whole
  • 4 cloves garlic -- whole


  • Cook the corned beef, fat side down, on the Big Green Egg smoker at 250 degrees for 3 hours.
  • Do not rinse meat prior to cooking and do not turn over during cooking process.
  • When the smoking process is finished, put the brisket In a large Dutch oven and add enough water to cover meat.
  • Add salt and spice package from corned beef package, beer, black pepper, peppercorns, salt, and bay leaves.
  • Bring to boil and add potatoes, carrots, and onion.
  • Cover and reduce heat to a simmer for about 2 hours.
  • Remove meat from pot and wrap with aluminum foil.
  • Set aside.
  • Add cabbage and cauliflower to vegetables and bring heat up to a boil.
  • Cook for 30 minutes or until cabbage is tender.
  • Slice meat against the grain, and serve with brown mustard.
  • I make a vinegar hot pepper sauce to serve with the vegetables. (See my recipe)

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