St. Patrick's Day cook, Daddio-style: corned beef, but make it BBQ.
The classic boiled dinner is fine. But a corned beef brisket with a pepper crust, six hours of smoke, and a thin deli slice? That's a different animal entirely — pastrami-adjacent, deeply beefy, and the cabbage underneath soaks up all the goodness.
Thin Is the Whole Game
Corned beef can go chewy fast if you slice it thick or with the grain. Against the grain, as thin as you can manage — a slicer is ideal, a sharp knife and a slightly chilled brisket works too.
What You'll Need
- Corned beef brisket flat
- Mustard, black pepper, garlic powder
- Green cabbage, butter, salt
- A smoker at 250°F and most of the day
📖 This Recipe Is in the Cookbook
The full Smoked Corned Beef & Cabbage recipe — ingredients, steps, and full-page photo — lives in Daddio on the Patio: 50 Easy Backyard BBQ & Blackstone Recipes. Now available on Amazon →
View the Recipe →Make it once in March and you'll make it again in April. Tradition's better smoked.
🔥 Give This One a Try
Fire up the grill, make this one your own, and tag Daddio on the Patio so I can see what you cooked up.
Fire. Flavor. Family.
That's the Daddio way.