Prep time: 30 minutes | Cook time: 4 to 5 hours | Serves: 6-8

Ingredients : 

For The Corned Beef
1gallon water
1 (3- to 4-pound) point cut corned beef brisket with pickling spice packet
1 tablespoon black pepper
1 tablespoon garlic powder
½ cup molasses
1 teaspoon ground mustard
For The Cabbage
1 head green cabbage
4 tablespoons (½ stick) butter
2 tablespoons rendered bacon fat
1 chicken bouillon cube, crushed

Directions :

1. In a suitable container with a lid, mix the water and the corned beef pickling spice packet and submerge the corned beef in it, then cover the container and let it refrigerate overnight, changing the water every 3 hours while you’re awake—to soak out some of the curing salt originally added.
2. Fill your Traeger Smoker with wood pellets and follow the manufacturer’s specific start-up procedure. Preheat the grill to 275 degrees F/ 135 degrees C with the lid closed.
3. Remove the meat from the brining liquid, pat it dry, and generously rub with the black pepper and garlic powder.
4. Put the seasoned corned beef directly on the grill with the fat-side up, close the lid, and grill for 2 hours. Remove from the hot grill when done.
5. In a suitable bowl, mix the molasses and ground mustard, and pour half of this mixture into the bottom of a aluminum pan.
6. Transfer the meat to the pan with fat-side up, and pour the remaining molasses mixture on top, evenly spreading it over the meat. Cover the pan tightly with aluminum foil.
7. Transfer this pan to the grill, close the hood, and continue smoking the corned beef for 2 to 3 hours, or until a meat thermometer inserted in the thickest part reads 185 degrees F/ 85 degrees C.
8. While the brisket is smoking, core the cabbage and fill the resulting cavity with the butter, rendered bacon fat, and crushed chicken bouillon cube.
9. Wrap the cabbage in foil about two-thirds of the way up the sides to protect the outer leaves, but do not completely
cover, and place on the grill alongside the corned beef about an hour before the meat is expected to be finished.
10. Remove both the corned beef and the cabbage from the grill then slice.
11. Carefully unwrap the cabbage and pour the compound butter from the cavity into a suitable casserole dish.
12. Chop the cabbage and add to the casserole dish, then top with the sliced corned beef to serve.
Per Serving: Calories 416; Total fat 23.6g; Sodium 934mg; Total Carbs 6g; Fiber 2g; Sugars 0.6g; Protein 37.9g