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Home Recipes 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.

hand squeezing corned beef burnt end.

What is corned beef?

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. I recommend separating the point from the flat and cooking them separately.

package of Certified Angus Beef Corned Beef.

Be sure to check out my No-Fail Way to Make Smoked Brisket recipe for more brisket tips.

What are burnt ends?

Burnt ends are traditionally made with the point muscle from a beef brisket. After it is smoked, the meat is cut into cubes and braised with barbecue sauce, sugar and butter, until the cubes are extremely tender.

These corned beef burnt ends are essentially cooked the same way, but the flavors are non-traditional, because we start with a corned beef brisket and finish with a beer glaze.

platter of corned beef burnt ends.

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.

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.


  • Corned Beef Brisket: If possible, just look for the point muscle. This is the part of the brisket used to make burnt ends. If you can’t find the point, select a whole packer corned beef brisket and separate the point from the flat.
  • Stout Beer: The beer will be used in the brisket wrap and in the beer glaze.
  • Butter: Butter will also be added to the wrap and beer glaze. Unsalted butter is best, since the brisket is already cured in salt.
  • Worcestershire Sauce: This provides richness and umami to the glaze.
  • Brown Sugar: This helps thicken and sweeten the glaze. I always use dark brown sugar because it has more molasses, but you can use light brown sugar, if you prefer.

Note: This recipe will not work with a brisket flat. You need to cook the point muscle.

How to smoke corned beef burnt ends

Heat your grill or smoker to 275F degrees with an indirect heat zone.

  1. STEP ONE: Remove the brisket from the packaging. Sprinkle the included spice pack on both sides.
Corned beef brisket removed from packaging.
  1. STEP TWO: Place the brisket on the smoker, fat side up.
corned beef brisket on smoker.

In this picture, I’m smoking a whole packer brisket, not just the point.

  1. STEP THREE: Smoke until the internal temperature of the meat reaches 165F degrees. This can take 3-5 hours, depending on the size of your brisket.
Corned beef cooked on smoker.
  1. STEP FOUR: Once it reaches this point, it’s time to double wrap it in foil with butter and some stout beer. Place two sheets of foil on the counter and add 4 tablespoons butter. Then, fold up the edges of the foil to create a rim. Carefully pour 1/3 cup stout onto the butter and place the brisket on top. Wrap the beef brisket super tight, and return it to the smoker until it reaches 205F degrees.
  1. STEP FIVE: 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.
  1. STEP SIX: 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.
corned beef cut into cubes in pan with beer and seasonings.

How to serve corned beef brisket 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 piled on pretzel bun with russian dressing.

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.

pan of smoked corned beef brisket flat.


You can store corned beef burnt ends in an airtight container in the refrigerator for up to 7 days. They also freeze very well. Just vacuum seal them and freeze them for up to 6 months.

GCG Pro Pitmaster Tips

  • Use a corned beef brisket point to make burnt ends
  • Use the included seasoning packet as your rub
  • After the brisket reaches 165F degrees, wrap it to lock in moisture
  • Finish the cubed beef in a beer glaze in a pan, until it reaches 205F degrees

Frequently Asked Questions

What temperature do burnt ends need to be cooked to?

For tender beef nuggets, be sure to cook your brisket burnt ends to at least 205F degrees. If you’re using a wagyu brisket, aim for an internal temperature of 210F degrees. Wagyu needs a little bit more time to render the fat.

Can I make burnt ends with brisket flat?

No. You should only use a brisket point to make burnt ends. The brisket flat muscle doesn’t have enough marbling. The cubes will end up less juicy and more tough.

Can burnt ends be made in the oven?

Yes. Follow this recipe by roasting the brisket in a 275F-degree oven. However, you won’t get any of that charcoal smoke flavor. To help mimic the flavor, you can add a 1/2 teaspoon of liquid smoke to the wrap and glaze.

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4.41 from 55 votes

Beer-Braised Smoked Corned Beef Burnt Ends

Fire up your smoker to make beer-braised corned beef burnt ends. They're like little nuggets of brisket pastrami.
Prep Time: 30 minutes
Cook Time: 8 hours
Total Time: 8 hours 30 minutes
Servings: 8 servings


  • 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


  • 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.


Calories: 316kcalCarbohydrates: 4gProtein: 16gFat: 25gSaturated Fat: 10gCholesterol: 83mgSodium: 1559mgPotassium: 368mgSugar: 3gVitamin A: 260IUVitamin C: 30.9mgCalcium: 17mgIron: 2.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: American
Did you try this recipe?Be sure to rate it, leave a comment and save it so you can make it again. Show off your awesome results on social by tagging @girlscangrill

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Hey BBQ Family

I’m Christie, the head cook and award-winning competitive pitmaster for Team Girls Can Grill. I have won multiple grand championships and top 10 category finishes. I’m an expert grill reviewer for BBQ Guys, and I have appeared on the Food Network and Ninja Woodfire Grill infomercials. I established this website in 2015 to share my BBQ tips and recipes.

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Recipe Rating


  1. 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!

  2. 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.

    1. 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.

  3. 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.


    1. 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.

  4. 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.

  5. 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….

    1. 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.

  6. 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!!

  7. 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?

  8. I have made this twice already and I have more in the smoker right now! I always use 2 corned beefs when I make these….1 for 4 kids and 1 for husband and I. Thank you so much for the recipe!!