Smoked Corned Beef Burnt Ends

User Reviews

5.0

15 reviews
Excellent
  • Prep Time

    15 mins

  • Cook Time

    8 hrs

  • Additional Time

    1 d

  • Total Time

    1 d 8 hrs 15 mins

  • Servings

    6

  • Calories

    1032 kcal

  • Course

    Main Course

  • Cuisine

    International, Irish

Smoked Corned Beef Burnt Ends

These Smoked Corned Beef Burnt Ends are the perfect St. Patrick's Day recipe for those looking to mix things up a little bit this year. Tender pieces of corned beef brisket are smoked to perfection in this simple recipe.

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Ingredients

Servings
  • 4 pound corned beef brisket Flat or Point
  • yellow mustard
  • 2 Cups beef broth

BBQ Seasoning Rub

  • 2 teaspoon kosher salt
  • 1 packet Seasoning spice from the Corned Beef about 2 tablespoons
  • 2 teaspoon Medium Coarseness Black Pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon mustard powder
  • ½ teaspoon smoked paprika

BBQ Sauce

  • ½ Cup Guinness beer at room temp
  • ½ Cup Au Jus from the cooked corned beef
  • 1 Cup BBQ sauce avoid overly sweet sauces
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Instructions

  1. Remove the corned beef brisket from its package and place it in a container. Cover with cold water and soak overnight in the refrigerator. Reserve the seasoning packet.
  2. In a small bowl, combine the salt, black pepper, garlic powder, mustard powder and paprika. Mix in the seasoning packet from the corned beef.
  3. When you are ready to cook, remove the corned beef from the water and pat dry.
  4. Rub the corned beef down with a layer of yellow mustard.
  5. Apply the seasoning rub to both sides of the corned beef. Depending on the size of your corned beef and size of the seasoning packet you may not need to use all of the seasoning. See note 1.
  6. Heat your smoker to 250 degrees. Place the seasoned corned beef on a wire rack above a foil pan. Place about 2 cups of beef broth in the foil pan. Smoke the corned beef until the bark appears set, typically about 180-185 degrees internal temp.
  7. At this point remove the corned beef from the wire rack and place into the foil pan. Cover with foil and return to the smoker. Cook to about 200 degrees internal temperature.
  8. Remove the corned beef to a cutting board and cut it into cubes. Increase the temperature of your smoker to 300 degrees.
  9. In a small bowl combine the Guinness with the BBQ sauce. Strain the liquid from the foil pan into a measuring cup. Add about ½ of a cup of the au jus to the sauce. Stir well to combine.
  10. Toss the cubed smoked corned beef in some of the sauce in a new foil pan. Use just enough to coat all of the pieces well. Reserve the rest of the sauce.
  11. Return the sauced corned beef to the smoker. Cook, uncovered, at 300 degrees for about 30 minutes or until the sauce is set.
  12. Serve the smoked corned beef burnt ends warm with the reserved BBQ sauce.

Notes

  • At this point you may wish to dry brine your corned beef by covering it and placing it back in the refrigerator overnight.  We like doing it this way but it is not required.

Nutrition Information

Show Details
Calories 1032kcal (52%) Carbohydrates 23g (8%) Protein 73g (146%) Fat 68g (105%) Saturated Fat 22g (110%) Polyunsaturated Fat 3g Monounsaturated Fat 33g Trans Fat 1g Cholesterol 245mg (82%) Sodium 8486mg (354%) Potassium 1493mg (43%) Fiber 1g (4%) Sugar 17g (34%) Vitamin A 143IU (3%) Vitamin C 123mg (137%) Calcium 56mg (6%) Iron 8mg (44%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 1032 kcal

% Daily Value*

Calories 1032kcal 52%
Carbohydrates 23g 8%
Protein 73g 146%
Fat 68g 105%
Saturated Fat 22g 110%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 33g 165%
Trans Fat 1g 50%
Cholesterol 245mg 82%
Sodium 8486mg 354%
Potassium 1493mg 32%
Fiber 1g 4%
Sugar 17g 34%
Vitamin A 143IU 3%
Vitamin C 123mg 137%
Calcium 56mg 6%
Iron 8mg 44%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

5.0

15 reviews
Excellent

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