Guinness Beer-Brined Smoked Corned Beef Recipe for St. Patrick's Day | Gourmet Guru Grill

Share
Embed
  • Published on Mar 14, 2017
  • In today's recipe I will show you how to make Guinness Beer-Brined Corned Beef Brisket. St. Patty’s day is right around the corner and of course that screams “corned beef”.
    This recipe is a little different that others you may find as we are using Guinness Stout beer as the brine, then smoking on a kamado-style (Gourmet Guru) grill.
    Brine Ingredients
    • 2 quarts ice
    • 1/2 cup brown sugar
    • 1 cup kosher salt
    • 1.8 - 2 oz pickling spice
    • 3 teaspoons minced garlic
    • 3 bottles (36 oz) Guinness Stout beer
    • 1 onion, sliced
    • 1 teaspoon curing salt per 5 lbs of brisket. I used Bolner’s Fiesta brand. Follow the manufacturer’s instructions for the brand you use.
    Brisket & Other Ingrdients
    • 6-7 lb brisket flat
    • Brisket rub as needed; I used Runnin’ Wild brisket rub, more info here: www.armadillopepper.com/products/runnin-wild-brisket-rub. Use your favorite brisket seasoning.
    • 2 oz apple juice
    Recipe Instructions
    1. Mix all the brine ingredients in a large pot. Heat over medium heat until the sugar and salt are dissolved.
    2. Remove from the brine from the heat and add the ice to the mixture.
    3. After the mixture is cool add the brisket, cover and place in the refrigerator.
    4. Brine the brisket for 4 to 7 days. Stir the brine once a day and turn the brisket.
    5. On the day of the cook, remove the brisket from the brine. Run under cold water to remove any excess salt and then dry with paper towels.
    6. Season the brisket with the Runnin’ Wild brisket rub.
    7. Cook the brisket over indirect heat. Heat the Gourmet Guru Grill to 225 degrees F. Add some mesquite chunks. Add the plate setter. If you are using a kettle grill, set it up for 2 zone and place the brisket on the indirect heating side.
    8. When the brisket reaches 165 to 170 degrees F, remove from the Gourmet Guru Grill. Place in foil with 2 ounces of apple juice. Seal the foil around the brisket.
    9. Place the brisket back on the grill and continue cooking until it reaches 203 degrees F.
    10. Let rest for 30 minutes and serve.
    Disclosures
    Gourmet Guru Grill provided courtesy of Gourmet Guru Grills. Any opinions about the grill are my own.
    Gourmet Guru Grill
    www.firesavage.com/collections/gourmet-guru-grills
    Armadillo Pepper Hot Sauce, BBQ Sauce, Jerky & Snack Store
    www.armadillopepper.com
    Additional recipes
    www.armadillopepper.com/blogs/recipes
    Connect with Armadillo Pepper on Google+, Facebook & Pinterest
    plus.google.com/+Armadillopepper
    facebook.com/ArmadilloPepper
    www.pinterest.com/armadillopepper
    -~-~~-~~~-~~-~-
    Please watch: "Discada Cooking | Tequila-Lime Chicken Wings"
    tvclip.biz/video/mmmUyfTVluI/video.html
    -~-~~-~~~-~~-~-
  • Howto & StyleHowto & Style

Comments • 41

  • mr zed
    mr zed 7 months ago

    Beautiful. A lot of work but worth it

  • mr zed
    mr zed 7 months ago +1

    Its good to have Celtic blood

  • smokin Dauberdoo420

    subscribed !

  • Dustin Krizan
    Dustin Krizan Year ago

    My mouth is watering just watching this.. Thanks for the tips! I look forward to giving this a go, and you've gained yet another sub :) cheers!

  • Ellen's Homemade Delights

    Yummy, yummy!!! 😋

  • Smoked Reb BBQ
    Smoked Reb BBQ Year ago

    Looks awesome Jeff, great recipe!

  • Survival Mindset
    Survival Mindset Year ago

    That is good looking Jeff!

  • 777dorado
    777dorado Year ago

    Great Vid.....Paddys day is in 3 though...................

    • ArmadilloPepper.com
      ArmadilloPepper.com  Year ago

      Yea, I was running late this year. I almost have to do the video a month or more in advance to get it out in time. Thanks a lot for watching!

  • Yankee Liv'n
    Yankee Liv'n Year ago

    Corned beef smoked should taste like pastrami only difference I use a heavy rub of cracked pepper, nice job

  • doublejbbq
    doublejbbq Year ago

    was a long process, but wow was it worth it, that corned beef is off the hook

  • White Thunder BBQ

    Looked fantastic Jeff!! Thinking about doing some pastrami soon :-)

    • ArmadilloPepper.com
      ArmadilloPepper.com  Year ago

      I've never done the dry brine for that long. Make sure to do a video!

  • Thanksman
    Thanksman Year ago

    very nice

  • Smokin Ham
    Smokin Ham Year ago

    Continue cooking this wonderful stuff

  • Tango Joe
    Tango Joe Year ago

    This is a great cook, and could/should be done all year.
    Bravo.

    • amadan9999
      amadan9999 Year ago

      no problem , please spread the word,

    • ArmadilloPepper.com
      ArmadilloPepper.com  Year ago

      amadan9999 Great info and thanks for sharing!

    • amadan9999
      amadan9999 Year ago

      I'm not sure you are aware but , The 4 leaf clover has NOTHING TO DO WITH IRELAND or ST PATRICK... A 3 leaf SHAMROCK HAS ..
      ALSO, Its PADDYS DAY or ST PATRICKS DAY ....Patty is the diminutive of the FEMALE name Patricia or a burger. Paddy comes from the Irish name Padraig hence the two "D"s... it would be nice if more americans and canadians got the name right and showed a little respect for Irelands National DAY
      Please spread the word , thanks

    • ArmadilloPepper.com
      ArmadilloPepper.com  Year ago

      Thanks Tango Joe and agreed! I will be making this more often. I actually saw a recipe for Irish Tacos that uses corned beef, which I want to try.

  • No Hippie BBQ & Cooking

    looks like it turned out perfect

  • Jude Toussaint
    Jude Toussaint Year ago

    Donna gonna eat good tonight!!!

    • ArmadilloPepper.com
      ArmadilloPepper.com  Year ago

      Jude Toussaint We have never cooked a brisket in the crock pot. Sounds good...let us know how it turns out. We have cooked it in a pressure cooker and it takes the brisket longer to cook than the potatoes.

    • Jude Toussaint
      Jude Toussaint Year ago

      ArmadilloPepper.com let me be clear..im making a corn beef brisket in crockpot tommorow? I'm thinking of laying potatoes peeled amd 1/4 in first onions than corned beef than spice packet...than water ,enough go cover..cook on high 6 hours ...than cabbage and let cook for another 1-2 hours...what u think?

    • ArmadilloPepper.com
      ArmadilloPepper.com  Year ago

      Jude Toussaint I am making a pork roast in the Crock-Pot tomorrow. Cut up onion on the bottom, a little chicken broth and some pork seasoning. Stay out of the snow!

    • Jude Toussaint
      Jude Toussaint Year ago

      ArmadilloPepper.com hey it's to cold up here..gonna make in crockpot...any suggestions?

    • ArmadilloPepper.com
      ArmadilloPepper.com  Year ago

      Yea, she is lucky!

  • Cheryl K
    Cheryl K Year ago

    WOW...this Corn beef looks so delicious!!!

  • Paivi Project
    Paivi Project Year ago

    Hello. No doubt that was a one tasty Corned Beef. I never even thought brining it before. Could you taste the dark beer in it ? I bet that's was some happy eating's :D