Smoked Corned Beef Brisket & Southern Fried Cabbage - Armadillo Pepper

Smoked Corned Beef Brisket & Southern Fried Cabbage

October 09, 2018 2 Comments

We are making smoked corned beef brisket on the Pit Barrel Cooker and what do you need with smoked corned beef? Let's make Southern Fried Cabbage.

To serve this up in the true spirit of St. Patrick’s day, we are going to finish this Smoked Corned Beef with a Jameson’s and Molasses glaze.

 Smoked Corned Beef & Southern Fried Cabbage

Corned Beef Ingredients

  • 5 lb Corned Beef
  • 4 – 6 tbsp (approximately) of Meat Church Holy Cow Rub
  • 1 cup beef broth
  • 1/3 cup brown sugar
  • 2 teaspoons (approx.) plus 2 tablespoons brown mustard
  • 1 ⁄4 cup molasses
  • 1 ⁄3 cup Irish Jameson’s

Southern Fried Cabbage Ingredients

  • 1 whole cabbage, cored and chopped
  • 12 oz package of bacon, chopped
  • 1 yellow onion, chopped
  • 2 tsp garlic, minced
  • 2 tsp Kosher salt
  • 1 tsp. ground black pepper
  • 2 jalapenos, chopped
  • 1 tsp red pepper flakes
  • 2 dashes Worcestershire sauce


  1. Fry the bacon and reserve the bacon grease.
  2. Apply approximately 2 teaspoons of mustard to both sides of the corned beef brisket which will be used as a binder for the beef rub.
  3. Apply the Meat Church Holy Cow rub to both sides of the corned beef brisket.
  4. Hang the brisket in a pre-heated Pit Barrel Cooker. Add your favorite wood about 5 minutes prior. I used Mesquite wood chunks.
  5. While the corned beef brisket is cooking, mix the beef broth, Jameson’s, brown sugar, 2 tablespoons mustard and molasses together until the sugar is dissolved. Set aside.
  6. Cook the corned beef brisket until it reaches 165 to 170 F, then remove it from the Pit Barrel Cooker and place in a disposable aluminum pan. For this cook it was 2 hours and 45 minutes.
  7. Add the liquid to the aluminum pan with the brisket, cover with foil and place back on the Pit Barrel Cooker until the brisket reaches 200 to 203 F. For this cook, the additional time was 1 hour.
  1. Pour the liquid from the aluminum pan to a sauce pan over medium to medium high heat and simmer until reduced by about half, approximately 5 to 7 minutes.
  2. Glaze the top of the corned beef with the reduced liquid, cover and place back on the Pit Barrel Cooker for 10 minutes to 15 minutes. This will allow the glaze to caramelize on the corned beef.
  3. Heat the skillet with the bacon grease over medium heat. Add the cabbage and fry for 3 minutes.
  4. Add the jalapeno, onion, garlic, salt, pepper, red pepper flakes and Worcestershire sauce to the pan with cabbage and continue frying until the cabbage for 5 additional minutes.
  5. Stir in the chopped, cooked bacon and continue cooking the cabbage mixture until it is the texture that you prefer. I cooked this for about 3 additional minutes.
  6. Remove the corned beef brisket from the Pit Barrel Cooker and let rest for 15 minutes.
  7. Serve the corned beef with the Southern Fried Cabbage!

Watch the video for all of the recipe details.

2 Responses

Jim McMahon
Jim McMahon

March 20, 2019

Looks great

Jeff Perkins
Jeff Perkins

March 15, 2019

Jeff, Picked up 2 flat cut and 2 point cut corned beef briskets to put into the Pit Barrel and will be using this recipe other than the rub. Being a beginner smoker, going to try a couple different rubs, some with a binder and some with out. Love your videos and passion for smoking and how well you explain your process so even a novice has a good chance of success. Keep up the great work!

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