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Smoked Corned Beef N’ Sammies

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

  • 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 Sammies: on my Sammie I used Italian bread, mustard, pickles and the delicious smoked corned beef brisket. 

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