A Different Take on Corned Beef & Cabbage

Corned Beef cooked in the smoker and cole slaw from the cabbage.

I wanted to see how this would turn out, so instead of the traditionally cooked corned beef, I rinsed it off, let dry overnight in the refrigerator then tossed it in the smoker for 3 hours. Finished off with 30 minutes in the convection oven, last bit with the broiler on to crisp up the fat side.

I like the different texture of the finished product. It's tender and juicy, but you do need a knife to cut it. Next time, I'll try making up a coarse black pepper rub to get something closer to a pastrami.

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Intro/Outro:
Louisiana Fairytale by Austin Rogers
https://web.archive.org/web/20170402222425/http://drfiddle.com/show_tune.php?id=94