Beer-Braised Smoked Corned Beef Burnt Ends - St. Patrick's Day

St. Patrick's Day is the perfect occasion to indulge in rich, savory flavors, and this Beer-Braised Smoked Corned Beef Burnt Ends recipe takes a classic tradition to a whole new level. Corned beef is already a staple of the holiday, but combined with the slow-smoked technique of burnt ends and a beer-infused glaze, it transforms into something unforgettable.

This dish starts with a low-and-slow smoking process, allowing the brisket to develop a deep, smoky character while rendering it to tender perfection. After a few hours in a smoker or a hybrid grill, it’s wrapped with butter and stout beer, locking in moisture and enhancing its rich profile. The final step is where the magic happens—cubed and drenched in a sticky, beer-based glaze made from Worcestershire sauce, brown sugar, and seasonings, then returned to the smoker for one last round of caramelization.

The result is a platter of crispy, smoky, and beer-kissed bites that disappear fast. Serve them straight from the pan or pile them on a sandwich for the ultimate St. Patrick's Day feast.

Serves 8

Beer-Braised Smoked Corned Beef Burnt Ends Ingredients

• 1 Certified Angus Beef® brand corned beef brisket point
• 4 tablespoons of butter
• 1/3 cup stout beer

Beer Glaze

• A 12-ounce bottle of stout beer
• 2 tablespoons of Worcestershire sauce
• 2 tablespoons of butter
• 2 tablespoons of brown sugar
• 1/4 teaspoon of kosher salt
• 1/4 teaspoon of black pepper

Beer-Braised Smoked Corned Beef Burnt Ends Directions

1. Remove the brisket from the packaging. If your package includes a seasoning packet, rub it on both sides. If it doesn't, don't worry. It will still have plenty of flavor.
2. Heat your smoker to 275 degrees F. Place the brisket on the smoker, fat side up. Smoke until the internal temperature of the meat reaches 165 degrees F. Depending on the size of your brisket, this can take 3-5 hours.
3. Place two sheets of foil on the counter. Add four tablespoons of butter to the foil. Fold up the sides to form an edge. Carefully pour 1/3 cup of stout onto the butter. Add the brisket on top. Wrap tightly with both sheets of foil, locking in the liquid.
4. Return to the smoker until the internal temperature of the meat reaches 205F degrees.
5. While the brisket is smoking, make the beer glaze. Add all glaze ingredients to a saucepot and boil for 10-15 minutes, until reduced by half.
6. Remove the brisket from the foil. Slice it into 1-inch chunks and place it in an aluminum pan. Pour the beer glaze into the pan with the juices collected in the foil and toss to coat.
7. Cover with foil, and return to the smoker for one hour.

Taken from summersetgrills.com  https://summersetgrills.com/blogs/recipes/st-patrick-s-day-beer-braised-smoked-corned-beef-burnt-ends