Beer Braised Smoked Corned Beef
Gettin' the Irish on the grill...
- Corned beef brisket
- 4 Tbs butter
- 1/3 cup stout - Guinness, no?
For the beer glaze:
- 1 bottle Guinness
- 2 Tbs Worcestershire
- 2 Tbs butter
- 2 Tbs 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.
From Christie Vanover at Girls Can Grill, https://girlscangrill.com/recipe/beer-braised-smoked-corned-beef-burnt-ends/