Traeger-Smoked Corned Beef Brisket & Colcannon Potatoes from Seattle Butcher’s Wife
Double down — or should we say “Dublin down?” — on traditional Irish cuisine with this corned-beef-and-potato St. Patrick’s Day recipe from Misty Banchero, A.K.A. Seattle Butcher’s Wife. Colcannon potato recipes vary depending on the region of Ireland, but this one keeps it simple with blanched kale and some household seasonings. (What luck!) The potatoes pair well with the brisket’s delectable crust and deep smoke flavors, resulting in must-try comfort food that would make you cut a jig if it wasn’t so filling. For best results, wear green while making this dish!
PREP 20 mins COOK 7-10 hrs REST 1-2 hrs READY IN 8-12 hrs Serves 8-10 people
For the Corned Beef Brisket:
- 6–10 lbs corned beef brisket (pre-brined)
- BBQ rub or mix of salt, pepper, and garlic powder, to taste
- 3 cups beef broth
- 1½ bunches kale, stem removed and chopped
- 5–7 Yukon Gold potatoes, quartered
- 2 tsp extra-virgin olive oil
- ½ small onion, finely chopped
- ½ cup milk
- 1 stick butter (reserve ½ for serving)
- 2 tsp garlic powder
- Kosher salt, to taste
- Fresh ground pepper, to taste
- 3 scallions, chopped
- Spray Bottle
For the Colcannon Potatoes:
- Trim the brisket of any excess fat on top, if needed. Leave about ¼ of the bottom fat.
- Preheat your Traeger or other smoker to 225 degrees Fahrenheit, or set it to Super Smoke mode if available.
- Gently use a paper towel to absorb excess moisture from the top of the brisket.
- You have the option to season the outside of the brisket with your favorite BBQ rub or a simple blend of salt, pepper, and garlic powder. The brine will provide a traditional corned beef flavor, but the extra seasoning can enhance the taste and help the crust form.
- Set the brisket fat side down on a baking sheet with a rack underneath to catch the drippings to be used later. Next, place the brisket in your preheated smoker. Make sure you insert a temperature probe or use a handheld meat thermometer to keep track of the internal temperature.
- Pour the beef broth into a spray bottle and keep it handy. You’ll use this to spritz the brisket every time it begins to look dry after the first hour of smoking.
- Let your brisket smoke, spritzing only when dry, until it reaches an internal temperature of 160–165 degrees. By this point, the brisket should have a layer of bark and still be moist from your occasional spritzing. Remove the brisket from the smoker and place it fat side down in a shallow, foil-lined pan. Pour the drippings into the pan as well.
- Tightly cover the pan with foil while keeping the probe inserted. Remove the foil covering when the brisket hits 205 degrees internally, then allow it to rest for 1–2 hours before slicing.
- After wrapping the brisket, begin preparing the colcannon potatoes. Blanch the chopped, stemless kale for 2 minutes, then set aside
- Boil the quartered potatoes until they’re fork-tender. Drain then set aside.
- Add the olive oil to a dutch oven or large cast iron pan, and saute the onions until translucent. Set aside heat when finished.
- Mash the potatoes in the boiling pot until they’re smooth.
- Add the blanched kale, sauteed onions, milk, and half the stick of butter. (Reserve the other half-stick for serving.) Follow with the garlic powder, then salt and pepper to taste. Mix thoroughly until creamy.
- Add the chopped scallions to the mixed potatoes, reserving half for garnish if desired. If your brisket still needs more time to rest, you can keep the potatoes warm in the oven until you’re ready to serve.
- When the brisket is ready, place the finished potatoes in a serving bowl, then add half of the remaining half-stick of butter to the middle of the potatoes so it can begin melting. The final quarter-stick of butter is for individual use.
- Serve the potatoes alongside the rested brisket, and enjoy! Adventurous eaters can also make this dish into a sandwich — just pile some shredded brisket, colcannon potatoes, and mayo onto an onion bun.