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Beer Braised Smoked Corned Beef Burnt Ends

Yields1 ServingPrep Time30 minsCook Time6 hrs 30 minsTotal Time7 hrs

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

 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.