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.
Servings: 8 servings
Ingredients
- 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
Instructions
- 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.
Video
Nutrition
Calories: 316kcal | Carbohydrates: 4g | Protein: 16g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 83mg | Sodium: 1559mg | Potassium: 368mg | Sugar: 3g | Vitamin A: 260IU | Vitamin C: 30.9mg | Calcium: 17mg | Iron: 2.1mg