Pastrami and smoked cabbage tonight

[Pat McCreight]

Found a 3 pound corned beef point in the freezer from last year, so I decided to smoke it. Was disappointed when I unwrapped it as it was 2 pieces, one 2# and one tiny 1# piece. Soaked it in water for a couple days, and applied the pastrami rub from this site. Put it on the WSM a little bit ago, and will foil with some water at 150, and then take to 170.

Cabbage is going underneath, unfoiled for the first 30 minutes. Then I'll foil until tender, maybe another 1.5 hours? Never made cabbage on the smoker. Just put a light rub on the outsides and inside, along with a frozen stick of butter.

Got tired of the boiled dinner each year so I thought we'd mix it up. Oh, and a 12 pack of Smithwicks about to get broken into.

 

[Clint]

sooooooooooooo???? How'd it turn out?

 

[Pat McCreight]

Turned out really well. I sliced the beef thin, and it was very tender and flavorful. Different than corned beef, obviously, and it was preferred by me and my wife.

The cabbage was very good, if not a bit too rich. Couldn't eat too much of it, but it was very tasty. Ended up taking close to 3 hours - I just kept poking it with my probe until it felt tender.

I would highly recommend both for someone looking to try something different.

 

[Jim Lampe]

Pat, I've smoked cabbage many times. I bore a 2" diameter hole about 2" deep in the cabbage then stuff it with seasoned soft butter with garlic and onion powders... wrap it all with foil but leave open the bored hole and smoke it for 4 to 5 hours while I'm smokin' ribs. Then sliced into wedges.
Good stuff

 

[Mark B]

Pat, thanks for the idea. The list of things to cook on the WSM just keeps getting longer.

Jim, thanks for the links to photos. Gotta try that.