Smoking Corned Beef on Pit Boss Pellet Grill

[@gchomuk]

Intriguing sounding glaze. Might have to try this.

[@Armadillopepper]

This is an awesome glaze even on beef ribs. Let me know what you think if you try it.

[@gchomuk]

New subscriber. That spice looks very similar to Montreal Steak seasoning. New to pellet grills too, so looking for ideas. Definitely trying corned beef. Making jerky tomorrow. Cheers.

[@Armadillopepper]

Thanks!

[@mikemyers2626]

Definitely doing this! That glaze sounds awesome!

[@Armadillopepper]

Let me know how you like it

[@thegrumpyolgringo]

Corned beef is one of my favorites, liked the glaxe,bbut that sandwich with fried cabbage and spicy mustard, just made even gooder. Nicely Done. Thanks for sharing.

[@Armadillopepper]

Thank you Grumpy. This is a favorite sandwich of mine.

[@karlgustafson7850]

Yes sir! That's looks great.

[@Armadillopepper]

Thanks

[@jeffzaun1841]

What is "Peete's jelly?" "Peat's jelly?" I can't find it online. Is it some kind of BBQ sauce? Can you suggest a substitute?

[@Armadillopepper]

Peach jelly. You can get it at any grocery store. You can also use apple jelly.

[@PicklesBBQandCooking]

That looks so good Jeff! And now I see the southern fried cabbage, brilliant idea putting that in. Perfect sandwich in my opinion. Awesome video brother, hope y’all have a great St Pattys day!

[@Armadillopepper]

You have a great St. Patty's day as well. We will be hanging out around the house this year.

[@421rants]

You killing me Jeff. That looks so good....... You do realize that pastrami is smoked corned beef right. I think you made the world's best pastrami right there. = )

[@Armadillopepper]

Yea, so I've heard 😀. Thanks my friend!

[@426superbee4]

That is very true!

[@landonkirby7309]

Just subscribed. I love your attitude, recipes, and your videos so far! I also love corned beef. Mostly boiled it, but the last two I have baked. Time to smoke it!! I don't own a smoker though. You COULD lend me one of yours, but maybe more feasible would be to use 1/2 of my charcoal grill with indirect heat to pull this off. Will it work? Any suggestions? Thanks for your time, and for doing what you do. :) I'm loading up on my Lovastatin and Lisinopril for my other two sides with your spicy fried cabbage recipe lol.

[@Armadillopepper]

Indirect will definitely work. I have one of those metal boxes with holes in it that I can put wood chips in and use on the gas grill. Off to take my rosuvastatin!

[@landonkirby7309]

@@Armadillopepper lol!! Looking forward to trying it. :)

[@randyr6610]

Looks so good, I was going to cook my corn beef on my pit boss Tuesday but looks like rain for me.

[@Armadillopepper]

Thank you Randy. Maybe you will get lucky with the weather.

[@mijemumijemu4466]

I bought a couple corned beef roasts I am going to take one of them and throw it in the crock pot with cabbage potato carrot and onion, that will probably make a lot of meals.

[@Armadillopepper]

Can't go wrong with corned beef!

[@MrMikeb603]

If u cut it too hot it usually dries out too much, be careful and let it rest, looks damn good though, love the glaze and country fried cabbage!

[@Armadillopepper]

Thanks for the feedback Mike. We dropped a new corned beef and cabbage today.

[@ChiefHasben]

Mouth watering goodness right there! I betcha Sadie would even sample it if you left it out on a table...lol

[@Armadillopepper]

Sadie and Astro both got a sample off camera Chief! 😀

[@JamesJones-cx5pk]

What a fuster cluck. How long did that whole process take?

[@stevelitteral]

lookin good. Got one thawin'. going to smoke it this week. Delish😎👍

[@Armadillopepper]

Enjoy that corned beef Steve!

[@thegalleryBBQ]

Oh heck yeah. Good stuff brotha!

[@Armadillopepper]

Many thanks my friend!

[@korybrucker5825]

you didn't cut it against the grain?

[@BBQPITDOG]

Once you smoke a piece corned beef you'll never go back to traditional ways of boiling it! Great sandwich adding the fried cabbage Jeff. The taste test happy dance says it all bud!!

[@Armadillopepper]

Thanks Rob and agreed! Do you have that Santa Maria grill out in this 84 degree weather today?

[@BBQPITDOG]

@@Armadillopepper No grill today. Leftovers and cold beer!

[@Armadillopepper]

@@BBQPITDOG Cold beer is always good. Tami is making Manhattan's for me.

[@426superbee4]

Its the store bough corn beef that way way to salty ! Your looks YUMMY i do put the brisket into a large baggie, and mariande in brine for at less 4 days , b4 i turn it into pastrami he hee i would eat that up in 1 day i think its pastrami YUMMMMM now you got me wondering to make a sub out of that! > peach jelly so excellent on things, meats and pepper sauces> last year i was exsperimenting with peach jellies It made excellent hot sauces and to char with seasonings> I made a lot of home made peach jelly last year its so yummy

[@Armadillopepper]

Love me some homemade peach jelly!

[@426superbee4]

i would just give ya some if shipping wasn't so high

[@randomactsofcooking]

Sell those sandwiches and make a small fortune Jeff. Looks amazing. Luv the flavor combo. Thanks.

[@Armadillopepper]

Thank you Mike. I look forward to this every year.

[@stevecadagin800]

Could you please put the southern cabbage recipe online or tell me how to find it.--thanks

[@Armadillopepper]

Hey Steve, We have a video just on the cabbage here kzbin.info/www/bejne/Y4Wrfp-MgNCqZs0

[@stevecadagin800]

Armadillo Pepper BBQ thanks for quick reply. I should have clarified. I wanted to know how much salt, pepper, and red pepper flacks. Thanks again

[@selfdefensecanesdotcomdzon368]

WHAT KIND OF JELLY ARE YOU USING?

[@nettyville8736]

Where’s the link for the southern fried cabbage?

[@Armadillopepper]

Right here my friend - kzbin.info/www/bejne/Y4Wrfp-MgNCqZs0

[@papacsbbqkitchen2668]

Nice Jeff! I did one on my Pit Boss as well then Dutch ovened it. Video coming! 👍😀👊

[@Armadillopepper]

I'll be on the look out for it.

[@JaxxDrinkwater]

Looking good Jeff , just like it always does man.

[@Armadillopepper]

Thanks Jaxx!

[@cy9729]

we like to smoke it to 180 take it off let it cool over night in the fridge then slice it paper thin

[@Armadillopepper]

Sounds good

[@cy9729]

@@Armadillopepper as does your way.. cheers !

[@greyballer1671]

I do fat down to protect from heat. Fat up never made anything juicier for me... same with butts

[@fatjackson1]

This is a good video and I appreciate you post. But what happens at your place after dark? I feel like you’re worried about zombies or water Buffalo .

[@Armadillopepper]

It's when the fun starts

[@mikecha1957]

That looks fantastic. I would love to try this. Only one problem, the stores have been raided by stupid people and there is no any red meat 👹 Hopefully this craziness will end soon and I can bbq something besides Vienna sausage. If I can find some of that even...

[@Armadillopepper]

It is crazy out there. I have a separate deep freeze :)

[@captricko1]

Pretty sure you just made pastrami

[@Armadillopepper]

Some folks call it cheater Pastrami

[@pjs-1287]

5 1/2 hours that little piece of meat.? Sure seems like a long time

[@oofogman420oo2]

Looked like jerky