The Best Smoked Corned Beef

🧂 Ingredients

• 3-5 pound corned beef with seasoning packet
• 2 (12-ounce) bottles of Guinness

  both Guinness Foreign Extra Stout and Guinness Draught work
• 2 dried bay leaves
• ⅓ cup packed brown sugar

  either light or dark brown sugar
• 2 teaspoons beef bouillon

  (see notes)
• 1 teaspoon ground coriander
• 1 teaspoon whole cloves
• ½ teaspoon mustard powder
• ⅛ teaspoon ground allspice
• A few dashes Worcestershire sauce

Instructions

• 1 Heat the smoker to 225 degrees F. As the smoker comes to temperature, rinse the
  corned beef and pat it dry with paper towels (see notes).
• 2 Place the corned beef fat-side up directly on the grill grates with a water pan.
  Insert a meat thermometer into the thickest part of the corned beef. Close the
  lid and smoke until the internal temperature reaches about 160 degrees F,
  approximately 4-5 hours.
• 3 In an aluminum pan or Dutch oven, whisk together the Guinness, seasoning packet,
  dried bay leaves, dark brown sugar, beef bouillon, ground coriander, whole
  cloves, mustard powder, ground allspice and Worcestershire sauce. Remove the
  corned beef from the smoker when it reaches that 160-degree F mark. Place the
  corned beef in the pan with the Guinness mixture.
• 4 Insert the meat thermometer again and cover the pan or Dutch oven with foil and
  pinch the edges to seal. Smoke again until it reaches an internal temperature of
  200-205 degrees F, about 4-5 hours.
• 5 Remove the corned beef from the smoker and keep it in the aluminum pan covered
  with foil to rest for 30-45 minutes. Do not skip this step — this allows the
  juice to redistribute to the meat. Slice the corned beef against the grain and
  serve with your favorite corned beef fixings. Enjoy!

Nutrition Info