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Smoked Corned Beef Sandwich with Guinness
Prep Time
2 hrs 30 mins
Cook Time
6 hrs
Resting Time
20 mins
Total Time
8 hrs 50 mins

Smoked corned beef made into a sandwich that pairs perfectly with a pint of Guinness just in time for St. Patricks Day!

Course: Main Course
Cuisine: Irish
Servings: 4 people
Author: Derek Wolf
Smoked Corned Beef Ingredients:
  • 1 pre-brined Corned Beef Brisket
  • 2 tbsp of Black Pepper
  • 1 tbsp of Onion Powder
  • 1 tbsp of Garlic Powder
  • 2 tsp of Coriander
  • 1 tsp of Cayenne
  • 1 tsp of Salt
  • ¼ cup of Guinness
  • ⅛ cup of Beef Broth
  • Yellow Mustard
Sandwich Ingredients:
  • Thousand Island Dressing
  • Swiss Cheese
  • Sauerkraut
  • Rye Bread
  1. Take pre-brined corned beef brisket out of bag and discard seasoning. To reduce the amount of salt from the brining process, submerge beef in water for 2 hours and place back in fridge. You can skip this if you like.

  2. Lather outside of corned beef with mustard then season with all the seasonings. Get your smoker going. Once it reaches a steady 250F, place corned beef in fat side down and let cook until it reaches 160 F internal (about 1.5-3 hours)
  3. Pull corned beef out of smoker. Lay down 2 sheets of tin foil and make edges. Pour Guinness Beer & Beef Broth over top of meat and into tin foil base, then cover and place back on the grill till it reaches 200F internal (about 1.5-2 hours).
  4. Once done, pull out corned beef and let rest in a cooler for 20 minutes. Slice against the grain and serve with melted swiss cheese, rye bread, sauerkraut and Thousand Island dressing. Pour yourself a Guinness and enjoy!

Recipe Notes

Equipment: Guinness pint glass, tin foil, smoker, wood chips, cutting board and knife.