Smoked corned beef made into a sandwich that pairs perfectly with a pint of Guinness just in time for St. Patricks Day!
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.
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!
Equipment: Guinness pint glass, tin foil, smoker, wood chips, cutting board and knife.