Here's a take on corned beef and cabbage that can be done outside on your grill!
- Seasoned Corned beef brisket (5 -6 pounds)
- Large pot of water
- BBQ sauce (optional)
For the Corned Beef:
Preheat your grill, gas or charcoal. Your seasoned brisket is brined with lots of salt so you will want to remove some of the salt by simmering the meat in water. Bring a large pot of water with the seasoning packet that came along with the meat to a simmer (not allowing to boil) and simmer 30 - 45 minutes to remove some of the salt, reserve water. Remove and pat dry. Place the meat on a preheated grill and keep the temperature low, around 225 degrees. The idea here is low and slow! Your desired internal temperature should be 165 degrees. Once it has reached around 140 degrees you can begin basting with BBQ sauce (if desired).
Potatoes & Cabbage:
While the beef is cooking on the grill, prepare packets of potatoes and cabbage. Dice potatoes into bite size pieces. Cut cabbage into chunks removing the core. In foil packets, wrap the potatoes and cabbage and pour a small amount of the reserved water into the packets making sure to seal so they will be able to steam on the grill. Place onto the grill and allow to slow cook along side the meat. Every so often open the packets and stir around the contents so they are cooked evenly.