Beer Braised Smoked Corned Beef Burnt Ends

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AuthorChristie
RatingDifficultyIntermediate

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.

Beer Braised Smoked Corned Beef Burnt Ends

Yields1 Serving
Prep Time30 minsCook Time6 hrs 30 minsTotal Time7 hrs

 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

1

Remove 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.

2

Heat 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.

3

Place 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.

4

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

5

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

6

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

7

Remove 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.

8

Return 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.

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

1

Remove 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.

2

Heat 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.

3

Place 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.

4

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

5

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

6

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

7

Remove 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.

8

Return to the smoker for one hour.

Beer Braised Smoked Corned Beef Burnt Ends
2017-11-03T13:18:18+00:00

About the Author:

I love to cook outdoors. Give me a smoker, a grill or even a campfire, and I’ll serve you up a meal you won’t forget.

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