Smoked Corned Beef Dinner

6-8

3-4 pound     corned-beef brisket

4 sprigs        thyme

4 stalks         parsley stems

3 each          allspice or juniper berries, whole

6 each          black peppercorn

2 clove          garlic

6 large          carrots, cut into thick rounds or chunks

3 small          white onions, cut into wedges

2 large          Yukon Gold potatoes cut into thick rounds

1                  Savoy cabbage, discard outer leaves and cut into sixths

1 teaspoon    strong Irish Mustard or spicy brown mustard (optional)

1. Preheat pellet grill 550°F.
2. In an oven-safe rimmed pan, wide pot, or Dutch oven; place brisket, spices and cover with cold water.
3. Bring to a boil.
4. Lower pellet grill to 350°F and simmer for two hours.
5. Add carrots, onions, and cabbage to pellet grill and smoke for 10-15 minutes
6. Add smoky vegetables to pot and simmer for an additional 2 hours, until meat and vegetables are tender.
7. After one hour add mustard to pot.
8. Slice brisket thinly, across the grain, and served on top of vegetables and drizzled with cooking liquid
9. Have more mustard on the side for your guests and sop up with Irish soda bread!