Corned beef is a traditional Irish dish served with cabbage on St. Patrick’s Day, but this recipe is so good you can smoke it up all year long!
Enjoy this easy Guinness Soaked Smoked Corned Beef recipe!
WHAT IS CORNED BEEF?
Corned beef is beef brisket cured in flavored salt water (aka brine), then cooked.
When you buy uncooked meat labeled "corned beef" at the store, that means it has already been cured.
In a large pan, place the brisket flat and cover with Guinness. Add water until the entire brisket is covered. Place in refrigerator overnight
Preheat smoker to 250 degrees F
Rinse corned beef under cold water, and pat dry
Combine seasoning packet, black pepper, Ground Pounder, and Pop Smoke in a small bowl. Season the beef brisket on both sides with the rub mixture
Place the corned beef brisket in your smoker and toss a few wood chunks onto hot coals for smoking, we prefer a lighter wood like pecan
Cook the brisket until the internal temperature reaches 165°F on an instant read thermometer, about 3 to 4 hours
Remove from the smoker and transfer to a large aluminum foil pan. Pour water and another can of Guinness in the bottom of the pan. Cover the pan with aluminum foil and place back into the smoker
Cook until the internal temperature of the meat reaches 203°F on an instant read thermometer, about 3 to 4 more hours
Optional: Add carrots, then potatoes and then the cabbage wedges to the pan 20-30 minutes from the end
Remove your smoked corned beef from the smoker. Let it rest in the covered aluminum foil pan for 30 to 45 minutes before slicing
Note: Corned beef should always be sliced across the grain
Serve with carrots, potatoes, cabbage, and your favorite St. Patrick’s Day beverage!