Beer Braised Smoked Corned Beef Burnt Ends
Beer Braised Smoked Corned Beef Burnt Ends
Beer Braised Smoked Corned Beef Burnt Ends

Beer Braised Smoked Corned Beef Burnt Ends

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March 12, 2017

What happens when you give an American classic like brisket a kiss of Irish? You get these little nuggets of beer-braised corned beef gold.

  • Prep: 30 mins
  • Cook: 6 hrs 30 mins

Ingredients

1 corned beef brisket point

1 corned beef seasoning packet (included in package)

1 tablespoons Code 3 Spices Grunt Rub

4 tablespoons butter

1/3 cup Newcastle Brown Ale

Beer Glaze

1 bottle Newcastle Brown Ale

2 tablespoons Worcestershire sauce

2 tablespoons butter

2 tablespoons brown sugar

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

Directions

1Remove the brisket from the packaging and rinse. Trim off any excess fat, and pat dry. Rub both sides with the seasoning packet included in the package and Code 3 Spices Grunt Rub.

2Heat your smoker to 275 degrees. Place the brisket on the smoker, fat side up. Smoke for 2 1/2 hours or until the internal temperature of the meat is around 180 degrees.

3Place two sheets of foil on the counter. Add 4 tablespoons of butter on the foil. Place the brisket on top. Carefully pour 1/3 cup of ale around the brisket. Wrap the brisket tightly with both sheets of foil, locking in the liquid.

4Return to the smoker for 1 hour or until the internal temperature of the meat reaches 205 degrees.

5Remove the brisket from the smoker, and let rest wrapped for one hour. While the brisket is resting, make the beer glaze.

6Add all glaze ingredients to a saucepot and boil for 10-15 minutes, until reduced by half.

7Remove the brisket from the foil. Slice into one-inch chunks. Place in an aluminum pan. Pour the beer glaze into the pan and toss to coat.

8Return to the smoker for one hour.

TIPS

For a richer result, use Guinness.

I smoked this on my Firecraft Pellet Q450 with cherry and oak pellets.

I monitored the temp of the meat with my Thermoworks Smoke.

These corned beef burnt ends are great whole or served shredded between two slices of rye toast with sauerkraut, Swiss cheese and thousand island dressing.

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