Smoked Corned Beef

This smoked corned beef recipe will be your new favorite St. Patrick’s Day staple! The mouthwatering meat is cooked low and slow in a beer-based smoking liquid for layers of festive flavors in every bite.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 8

Total Time 8 5

Servings servings

Calories 167kcal

Author Arman Liew

Ingredients

3 pounds corned beef
8 ounces Guinness stout
8 ounces wheat ale I used Blue Moon
2 bay leaves
1/4 cup brown sugar
1 1/2 teaspoons beef bouillon
1/2 teaspoon ground coriander
1 teaspoon Worcestershire sauce optional

Instructions

Heat the smoker to 225F using the desired hardwood. Add a water pan to the smoker.
Place the corned beef on top of the grill grates and away from direct heat. Close the lid and smoke the beef for 4 hours or until the inner temperature reaches 160F.
Combine Guinness, wheat ale, bay leaves, brown sugar, beef bouillon, coriander, cloves, and Worcestershire sauce.
Place the beef into the pan with the Guinness mixture. Cover the beef with aluminum foil and smoke for 4 hours or until the inner temperature reaches 200F.
Remove the beef and allow it to rest for 30 minutes before slicing.

Notes

TO STORE: Once the smoked corned beef has cooled to room temperature, wrap the slices tightly in plastic wrap or place them in a ziplock bag. Refrigerate for 3 to 4 days.

TO FREEZE: If you don’t plan on eating the corned beef right away, wrap the slices tightly in plastic or aluminum foil and freeze for 1 to 2 months.

Nutrition