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Smoked Corned Beef N’ Sammie’s

Prep Time: 10 Min | Cook Time: 6-7 Hrs

Ingredients

  • 1
    Corned Beef Flat 6-7 Pounds
  • 2
    Corned Beef Spice Packet
  • 3
    Olive Oil
  • 4
    Guinness Drought Stout 11.2 FL Oz (For Corned Beef Smoking/Spritzing)
  • 5
    Apple Juice (For Spritzing)
  • 6
    Loot N’ Booty What’s Your Beef Rub: To Taste
  • 7
    Pan For Corned Beef Smoking/Cooking
  • 8
    Fogo Charcoal Premium Lump Charcoal
  • 9
    Mesquite Mini Logs For The Smoke
  • 10
    Char Griller Flavor Pro

Corned beef sandwiches from the deli around the corner are pretty great, but have you ever tried making the Corned Beef yourself?  

Instructions

  1. Trim Corned beef brisket with sharp knife on a cutting board then place in a pan for seasonings and Guinness Drought Stout
  • Tip: place the brisket fat side. 
  • Tip: trim the corned beef brisket while it’s cold, if not the fat becomes loose and jelly like & is harder to trim. 
  • Apply olive oil to all sides of the corned beef brisket as a binder for the seasonings. 
  • Apply Loot N’ Booty’s What’s Your Beef Rub and Corned beef spice packet to all sides of the brisket. 
  • Add Guinness Drought Stout to the pan and cook/smoke with no cover, save some for spritzing. 
  • Allow the corned beef brisket to get to room temperature prior to cooking/smoking it. This allows the meat to start cooking as soon as it is placed in the grill/cooker. 
    • Tip: Smoking directions: 6-7 hours, one hour per pound 
  • Preheat your smoker/grill to 250°-300° 
  • Add pan with the corned beef Brisket to grill/cooker on the opposite side of the grill. 
  • Spritz every 1-2 hours with a mixture of Guinness Drought Stout and apple juice and rotate brisket for even smoking. 
  • Maintaining your fire is key, check on your fire roughly every hour and add charcoal/wood as needed. Smoke at 250°-300°. 
  • Cook to internal temperature 145° and remove the corned beef brisket from the grill. 
    • Tip: Smoking directions: 6-7 hours, one hour per pound
  • Preheat your smoker/grill to 250°-300° 
  • Add pan with the corned beef Brisket to grill/cooker on the opposite side of the grill. 
  • Spritz every 1-2 hours with a mixture of Guinness Drought Stout and apple juice and rotate brisket for even smoking. 
  • Maintaining your fire is key, check on your fire roughly every hour and add charcoal/wood as needed. Smoke at 250°-300°. 
  • Cook to internal temperature 145° and remove the corned beef brisket from the grill. 
    • Tip: take the guesswork out and use the Char-griller Grills remote thermometer & folding probe to easily see what temperature the meat is at.
  • Allow the corned beef brisket to rest for 1-2 hours.
  • Slice the brisket and make some awesome Sammie's: on my Sammie I used Italian bread, mustard, pickles and the delicious smoked corned beef brisket. 

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