Smoked Corned Beef Burnt Ends
User Reviews
5
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Prep Time
15 mins
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Cook Time
8 hrs
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Additional Time
1 d
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Total Time
1 d 8 hrs 15 mins
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Servings
6
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Calories
1032 kcal
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Course
Main Course
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Cuisine
International, Irish
Smoked Corned Beef Burnt Ends
Description
This smoked corned beef burnt ends recipe begins by soaking the entire brisket in cold water overnight to reduce saltiness. The next day, a spice rub made from kosher salt, black pepper, garlic powder, mustard powder, smoked paprika, and the seasoning packet from the corned beef is applied to the dried meat. Yellow mustard is used as a binder before the rub.
The brisket is smoked at 250°F until the bark sets and the internal temperature reaches around 180-185°F. After this initial smoke, the meat is cut into cubes, placed in a foil pan, and coated with a barbecue sauce made using Guinness beer, au jus from the brisket, and a BBQ sauce base. It is smoked further until the sauce sets, producing the signature burnt ends with a tender, caramelized exterior and juicy interior.
These burnt ends offer a satisfying smoky flavor and rich texture that make them ideal for sharing as a flavorful appetizer or part of a meal. The preparation highlights slow smoking techniques and layering of seasonings and sauces to elevate the corned beef.
The note suggests optional dry brining of the corned beef after seasoning for enhanced flavor, though it is not required. This step can deepen the rub's integration with the meat before smoking.
Ingredients
- 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 about 2 tablespoons, from the Corned Beef
- 2 teaspoon black pepper medium coarseness
- 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
Instructions
- 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.
- In a small bowl, combine the salt, black pepper, garlic powder, mustard powder and paprika. Mix in the seasoning packet from the corned beef.
- When you are ready to cook, remove the corned beef from the water and pat dry.
- Rub the corned beef down with a layer of yellow mustard.
- 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.
- 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.
- 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.
- Remove the corned beef to a cutting board and cut it into cubes. Increase the temperature of your smoker to 300 degrees.
- 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.
- 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.
- Return the sauced corned beef to the smoker. Cook, uncovered, at 300 degrees for about 30 minutes or until the sauce is set.
- Serve the smoked corned beef burnt ends warm with the reserved BBQ sauce.
Notes
- After applying the seasoning rub, dry brining the corned beef in the refrigerator overnight can intensify flavor but is optional.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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