Instructions

• Unwrap the corned beef and pat dry with paper towels. Allow the beef to stand at room temperature for 15 to 30 minutes before grilling. 
• Prepare the grill for indirect cooking over medium heat (350° to 400°F). 
  Prepare the grill for cooking over medium heat (400°F).  Please leave your Wood Pellet grill ON for the entirety of your cook to ensure the rest & serve steps are received seamlessly.
• Arrange the celery, carrot, onion, and garlic in a 13-by-9-inch heavy-duty foil pan. Place the corned beef on top of the vegetables. Sprinkle the contents of the spice packet over the corned beef and rub into the surface of the meat. Add the tomatoes and 3 cups water to the pan.
• Insert the probe. For an accurate reading, ensure that the probe tip is inserted 2" into the side of the thickest part of the corned beef.
• Brush the cooking grates clean. Tightly cover the pan with heavy-duty aluminum foil and grill over indirect medium heat, with the lid closed, for about 2 hours.
  Brush the cooking grates clean. Tightly cover the pan with heavy-duty aluminum foil and grill over medium heat, with the lid closed, for about 2 hours.
• Remove the pan from the grill. Place the cabbage wedges and potatoes around the corned beef and spoon the cooking juices on top. Cover the pan with foil and continue grilling over medium heat, with the lid closed, until the corned beef, potatoes, and cabbage are tender, about 1 hour more.
  Remove the pan from the grill. Place the cabbage wedges and potatoes around the corned beef and spoon the cooking juices on top. Cover the pan with foil and continue grilling over indirect medium heat, with the lid closed, until the corned beef, potatoes, and cabbage are tender, about 1 hour more.
• Transfer the corned beef to a cutting board and spread the mustard on top. Let stand 5 minutes before carving.
• Cut the meat across the grain into ½-inch slices. Serve corned beef slices with the cabbage and potatoes, with juices spooned over everything, along with grilled rye bread, if desired.