5.0 from 15 votes
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.
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
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 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
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.
Cup of Yum
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
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
% 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.