SMOKED CORNED BEEF

This corned beef is smoked low and slow with a spiced Guinness braising sauce to make the most tender, juicy cured brisket.

Ingredients

Guinness Corned beef Bay leaves Brown sugar Beef bouillon Ground coriander Whole cloves Mustard powder Ground allspice Worcestershire sauce

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.

1

Whisk together Guinness and spices and seasonings. Remove the corned beef from the smoker and place it in the Guinness mixture.

2

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.

3

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.

4

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.

Readers love it!

I always buy corned beef prepared but thought I'd try making my own since it was on sale. I don't think I'll go back. So much better to make it!

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