Corned beef and cabbage is a St. Patrick's Day tradition — but nobody said it had to be boiled. This version gets a pepper-and-garlic crust, hours of wood smoke, and a thin deli-style slice, served over buttery cabbage wedges. Tradition, upgraded.
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The full ingredient list, step-by-step instructions, and a full-page photo of this cook live in Daddio on the Patio: 50 Easy Backyard BBQ & Blackstone Recipes.
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