Ingredients: |
Ingredients: 3-5 lb corned beef brisket
1 quart chicken stoc
12 oz beer, preferably pilsner or lager
¼ teaspoon garlic salt
1 stick unsalted butter, cut into slices
2 cups baby carrots
1 lb baby or fingerling potatoes
1 medium head of green cabbage, cut in wedges
2 tablespoons fresh dill
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Directions: |
Directions:If the corned beef came with a seasoning packet, set it aside for later. Soak the meat in cool water in the refrigerator for about 8 hours, changing the water every two hours.
When ready to cook, set Traeger temperature to 180º and preheat with the lid closed for 15 minutes.
Remove the brisket from water and pat dry. Place directly on the grill grates, close the lid, and smoke for 2 hours.
Transfer the brisket to a roasting pan. Increase temperature to 325º and preheat with lid closed for 10 minutes.
Sprinkle the seasoning packet and pour the chicken stock/broth over the top of brisket.
Cover the roasting pan with foil and place on the grill. Close lid and cook until the meat is fork tender, about two hours.
Remove the pan from the grill. Uncover the brisket and add the carrots and potatoes to the roasting pan. Season meat and vegetables with garlic salt, then distribute the butter slices over top.
Cover the pan with foil again and place back on the grill. Close the grill lid and cook until the carrots and potatoes are just tender, about 60 minutes. Next add cabbage to the pan and cover. Continue cooking with the lid closed for 20 minutes.
Transfer the vegetables to a serving platter. Slice the corned beef and place on platter. Drizzle olive oil on top of corned beef and vegetables. |
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