In a traditional preparation, the corned beef is boiled until tender and removed from the liquid, then carrots, potatoes and cabbage are added until they are also tender. I heard that corned beef could also be done on the smoker; I had to give it a try.
So I put the vegetables into foil with some beef stock to steam.
And put a no-salt dry rub on the corned beef, which I had soaked in water overnight to remove some of the saltiness.
I also put the rub on some pork ribs. What ribs? The ribs I was cooking as back-up in case the corned beef let me down.
Everybody into the smoker for 3 hours at 275f.
The veggies were removed at 3 hours (done) and the meat was left on for another hour. Ribs were great as usual, and the corned beef turned out a bit chewy for me, but still yummy.
