Smoked corned beef made into a sandwich that pairs perfectly with a pint of Guinness just in time for St. Patricks Day!
Prep Time2 hourshrs30 minutesmins
Cook Time6 hourshrs
Resting Time20 minutesmins
Total Time8 hourshrs50 minutesmins
Course: Main Course
Cuisine: Irish
Servings: 4people
Author: Derek Wolf
Ingredients
Smoked Corned Beef Ingredients:
1Corned Beef BrisketPre-Brined
2tbspBlack Pepper
1tbspOnion Powder
1tbspGarlic Powder
2tspCoriander
1tspCayenne
1tspSalt
1/4cupGuinness
1/8cupBeef Broth
Yellow Mustard
Sandwich Ingredients:
Thousand Island Dressing
Swiss Cheese
Sauerkraut
Rye Bread
Instructions
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.
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)
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).
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!
Notes
Equipment: Guinness pint glass, tin foil, smoker, wood chips, cutting board and knife.