Grab a green beer, and fire up your Big Green Egg this St. Patrick’s Day. Cooking up classic corned beef and cabbage is foolproof with this recipe – even without the luck of the Irish.
• 3 lbs. corned-beef brisket with spice packet.
• 1 bottle Irish stout.
• 1 large head green cabbage, cut into wedges.
Combine the brisket, spice packet and stout in Dutch oven, place in green egg, cover and direct-cook for 3 hours at 450 degrees. Add the cabbage and cook for 15 minutes longer. Remove meat, and let it set for 15 minutes before slicing against grain.