Chowhound
05-09-2010, 03:08 PM
I ran into this on the internetz and tried my hand at it a couple weeks ago. The directions weren't very clear, not as clear as the pics anyway, but this is what I did.
I smoked it for 3-1/2 hours, wrapped it in foil for about one hour, then another 30 minutes unwrapped. It was very good, just a bit al dente for my tastes. I cooked it longer than what I had read and next time will keep it wrapped for 2 hours to steam a bit more. But don't get me wrong, it wasn't like eating cole slaw :p
It was smoked at 237F, wrapped in foil at the same temp, and I raised the temp to 267 for the finishing. I used apple and hickory, which seems to be my chips of choice lately.
So core yourself a cabbage head and push in some butter. I got 3/4 of a stick in, which is also what I had read. I cut the butter into slices and pushed it into the bottom and onto the sides of the cavity from the removed core.
Then chop up some raw bacon and add that on top.
And this is what you will end up with. Cabbage with a buttery, bacony, slightly smoky taste.
BTW, this was transferred to a plate for cutting. It was dripping with buttery juices.
The leftovers made for an excellent cabbage soup with the light smokey taste.
I smoked it for 3-1/2 hours, wrapped it in foil for about one hour, then another 30 minutes unwrapped. It was very good, just a bit al dente for my tastes. I cooked it longer than what I had read and next time will keep it wrapped for 2 hours to steam a bit more. But don't get me wrong, it wasn't like eating cole slaw :p
It was smoked at 237F, wrapped in foil at the same temp, and I raised the temp to 267 for the finishing. I used apple and hickory, which seems to be my chips of choice lately.
So core yourself a cabbage head and push in some butter. I got 3/4 of a stick in, which is also what I had read. I cut the butter into slices and pushed it into the bottom and onto the sides of the cavity from the removed core.
Then chop up some raw bacon and add that on top.
And this is what you will end up with. Cabbage with a buttery, bacony, slightly smoky taste.
BTW, this was transferred to a plate for cutting. It was dripping with buttery juices.
The leftovers made for an excellent cabbage soup with the light smokey taste.