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.
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.
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.
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.
Return to the smoker for 1 hour or until the internal temperature of the meat reaches 205 degrees.
Remove the brisket from the smoker, and let rest wrapped for one hour. While the brisket is resting, 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 and toss to coat.
Return to the smoker for one hour.