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 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.
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.
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.
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.
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.
You can pop ’em like candy, or you can smother the corned beef burnt ends with Russian dressing and sauerkraut on a pretzel roll.
Beer-Braised Smoked Corned Beef Burnt Ends
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.
1Certified Angus Beef® brand corned beef brisket point
12ouncebottle stout beer
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.
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.
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.
Return to the smoker until the internal temperature of the meat reaches 205F degrees.
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.
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.
Cover with foil, and return to the smoker for one hour.
This estimate was created using an online nutrition calculator
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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.
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.