Rinse corned beef. Place it directly on the grill grates and insert a meat thermometer. Close the lid and smoke until the internal temperature reaches about 160 degrees F.
Whisk together Guinness and spices and seasonings. Remove the corned beef from the smoker and place it in the Guinness mixture.
Insert the meat thermometer again and cover the pan or Dutch oven with foil and pinch the edges to seal. Smoke again until it reaches an internal temperature of 200-205 degrees F.
Remove the corned beef from the smoker and keep it in the aluminum pan covered with foil to rest for 30-45 minutes. Slice against the grain.
No matter the time of year, this smoked corned beef brisket is sure to be a favorite among your family and friends. You’ll want to make it every chance you get.