Beer-Braised Smoked Corned Beef Burnt Ends

Disclosure: This post is sponsored by the Certified Angus Beef ® brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

What happens when you give an American classic like brisket a kiss of the Irish? You get these little melt-in-your-mouth nuggets of beer-braised corned beef burnt ends.

fingers squeezing corned beef burnt ends

What could possibly make burnt ends better?

Using a Certified Angus Beef® brand corned beef brisket.

Corned beef is a brisket that has been cured in a brine of various pickling spices and pink salt – the ingredient that gives it its familiar reddish color. You can find corned beef pre-cured at most grocery stores. It’s often pre-separated and sold as a flat or point. For this recipe, you want to be sure to select the point.

If you’re lucky, your butcher will have a whole corned beef packer, which includes the point and flat. That way you can make corned beef burnt ends and slices. If you buy the whole packer, you will need to spend a little more time trimming it – just like you would a competition brisket. I recommend separating the point from the flat and cooking them separately.

close up of Certified Angus Beef brand label

What rub should I use?

You actually don’t need a rub for this recipe. The pickling spices and curing salt provide all the seasoning you need. I don’t even add salt and pepper.

If your corned beef has a separate spice packet, rub it on the brisket. If the spice packet was pre-rubbed onto the meat, keep as many of those mustard seeds, cloves and peppercorns as possible on the meat. They’ll provide additional aromatics during the smoke.

corned beef brisket on metal pan

What wood should I use?

I always start with a high-quality natural lump charcoal. Lump charcoal provides a mild smoke on its own. If you’d like to add more smokiness, cherry or oak pair beautifully with beef.

Whether you use a stick burner, charcoal, pellet or gas grill, this recipe is possible. Set your grill to 275F degrees with an indirect heat zone. Place the brisket point over indirect heat, fat-side-up and smoke to an internal temperature of 165F degrees.

corned beef brisket on grill

Once it reaches this point, it’s time to double wrap it in foil with butter and some stout beer. Wrap it super tight, and return it to the smoker until it reaches 205F degrees.

What sauce should I use?

Burnt ends are traditionally tossed in barbecue sauce and finished on the smoker in a foil-covered pan. Regular barbecue sauce doesn’t really go well with the flavor of corned beef, so I concocted a stout beer glaze.

While the brisket is wrapped and smoking, pour the stout, Worcestershire sauce, butter and sugar in a pot with some salt and pepper. Let it reduce for a few minutes and set it aside, until you’re ready for the final stage.

cubed corned beef burnt ends in pan of beer

Once the brisket reaches 205F degrees, pull it from the smoker, slice it into cubes and toss them in a pan with that glorious glaze. Cover and smoke for one more hour.

The results are salty, beefy nuggets that will make your heart skip a beat.

platter or corned beef burnt ends

You can pop ’em like candy, or you can smother the corned beef burnt ends with Russian dressing and sauerkraut on a pretzel roll.

corned beef burnt ends sandwich on pretzel bun with russian dressing dripping

fingers squeezing corned beef burnt end

Beer-Braised Smoked Corned Beef Burnt Ends

Course: Main Course
Cuisine: American
Prep Time: 30 minutes
Cook Time: 8 hours
Total Time: 8 hours 30 minutes
Servings: 8 servings
Calories: 316 kcal
Author: Christie

What happens when you give an American classic like brisket a kiss of the Irish? You get these little melt-in-your-mouth nuggets of beer-braised corned beef burnt ends.

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Ingredients

  • 1 Certified Angus Beef® brand corned beef brisket point
  • 4 tbsps butter
  • 1/3 cup stout beer

Beer Glaze

  • 12 ounce bottle stout beer
  • 2 tbsps Worcestershire sauce
  • 2 tbsps butter
  • 2 tbsps brown sugar
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper

Instructions

  1. Remove the brisket from the packaging. If your package includes a seasoning packet, rub it on both sides. If it doesn't, don't worry. It will still have plenty of flavor.

  2. Heat your smoker to 275F degrees. Place the brisket on the smoker, fat side up. Smoke until the internal temperature of the meat reaches 165F degrees. This can take 3-5 hours, depending on the size of your brisket.

  3. Place two sheets of foil on the counter. Add 4 tablespoons of butter on the foil. Fold up the sides to form an edge. Carefully pour 1/3 cup of stout onto the butter. Add the brisket on top. Wrap tightly with both sheets of foil, locking in the liquid.

  4. Return to the smoker until the internal temperature of the meat reaches 205F degrees.

  5. While the brisket is smoking, make the beer glaze. Add all glaze ingredients to a saucepot and boil for 10-15 minutes, until reduced by half.

  6. Remove the brisket from the foil. Slice into one-inch chunks. Place in an aluminum pan. Pour the beer glaze into the pan with any juices collected in the foil, and toss to coat.

  7. Cover with foil, and return to the smoker for one hour.

Nutrition Facts
Beer-Braised Smoked Corned Beef Burnt Ends
Amount Per Serving
Calories 316 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 10g 50%
Cholesterol 83mg 28%
Sodium 1559mg 65%
Potassium 368mg 11%
Total Carbohydrates 4g 1%
Sugars 3g
Protein 16g 32%
Vitamin A 5.2%
Vitamin C 37.5%
Calcium 1.7%
Iron 11.8%
* Percent Daily Values are based on a 2000 calorie diet.

What about that flat?

If you bought the whole packer, or you picked up a corned beef brisket flat with your point, smoke it following the first four steps above. While the point finishes cooking, let the flat rest in its foil wrap for an hour. Then, slice it against the grain and enjoy.

brisket flat on top with slices below


You can also prepare a corned beef brisket in the oven, using a braising technique. Watch the below #BeefCookAlong to see how. There were some audio issues with this Facebook Live, so just fast forward to the 2:24 mark for clean audio.

2018-03-16T17:37:32+00:00

18 Comments

  1. DT March 12, 2018 at 7:38 am - Reply

    This looks amazing, and will be made for St Pats, as I was making 6 pastramis anyway.

    One tip for those who haven’t made pastrami before (pastrami is basically smoked corned beef), and are salt-sensitive: i like to soak my corned beefs for 10-12 hours in cold water prior to cooking. Removes a ton of salt, but not all. For me, much more palatable.

    Again, AWESOME recipe!

    • Christie March 12, 2018 at 1:09 pm - Reply

      Wow 6! Impressive. Enjoy.

  2. Lori McLain March 12, 2018 at 11:01 am - Reply

    How awesome is this recipe!!!!!? Love it and all the other great ideas !⭐️🤠💋

    • Christie March 12, 2018 at 1:08 pm - Reply

      Thanks so much Lori.

  3. Tim March 12, 2018 at 12:23 pm - Reply

    That picture above of that flat is amazing, but makes me sad. You’ve cut WITH the grain. I’m going to go ahead and believe it was just to trim it up for the photo. 🙂

    Great recipe, thanks for sharing. Can’t wait to give it a try.

    • Christie March 12, 2018 at 1:08 pm - Reply

      Oh my gosh you’re so right. I must have been off my game that day. I definitely know better. Glad you like the pic.

  4. Gary McNeff March 12, 2018 at 2:47 pm - Reply

    When I smoke corned beef, I’ve always soaked it several hours first or it’s too salty. Do you find that it’s not too salty without soaking it? Could it possibly be the brand you’re using?

    I’m in CT and we’re expecting another foot of snow tonight so I don’t know if I’ll be doing this soon, but I have several point cuts out in the refrigerator that I bought this week and I’ll definitely be trying it as soon as I can get the snow cleared from around the smoker.

    Thanks!

    • Christie March 12, 2018 at 6:14 pm - Reply

      Hi Gary,
      I didn’t have any issues with this one being too salty. I used a Certified Angus Beef brand brisket from Old World Provisions. I’ve heard others say they prefer soaking their corned beef, too. Stay warm.

      • Anonymous March 13, 2018 at 8:00 am - Reply

        Thank you!!!

  5. Gary McNeff March 13, 2018 at 8:02 am - Reply

    Thank you!!

  6. Sam Stennis March 16, 2018 at 10:59 am - Reply

    Hi,

    One quick question. Your recipe says a bottle of stout beer. Is this a 12 oz bottle? I use 24 oz bottles most of the time when I’m preparing corned beef and I’m guessing that’s NOT the size you’re talking about. I just wanted to verify the size.

    Thank you.

    • Christie March 16, 2018 at 12:07 pm - Reply

      I used a 12-ounce bottle. I just updated the recipe. Thanks. Enjoy.

  7. Nick March 17, 2018 at 10:09 am - Reply

    If I were to soak it in water over night would that destroy the meat? Or if I soak it for a few hours today and smoke it tomorrow….

    • Christie March 17, 2018 at 10:43 am - Reply

      No that would be okay. Some people prefer to remove the extra brine. I enjoy that flavor, so I just throw it straight on the grill.

  8. Gary McNeff March 18, 2018 at 12:21 pm - Reply

    I made this for St. Paddy’s Day yesterday along with three regular corned beef and three pastrami. People liked all of them but this is the one that disappeared first.

    Thanks for the recipe!!

    • Christie March 18, 2018 at 4:52 pm - Reply

      Thanks for sharing, Gary. So glad your friends enjoyed it.

  9. James Geister April 20, 2018 at 8:50 am - Reply

    I really want to try this recipe but all I could find at my local grocery store was a flat. Will it still be ok or do you need that extra fat in the point for this to work?

    • Christie April 22, 2018 at 1:19 pm - Reply

      It really won’t turn out the same with a flat. You can give it a try, but it won’t be as tender.

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