Corned beef just got a BBQ makeover! These smoky burnt ends are tossed in raspberry chipotle BBQ sauce, Guinness, brown sugar, and butter, then caramelized until sticky, tender, and seriously snackable. Pile them on toasted Italian bread and dig in!
Ingredients
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Main
Instructions
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01
Remove the corned beef brisket from its packaging and pat it dry. Lightly coat all sides with olive oil, then season generously with the Sweet and Smoky Rub and Certified Sazón Seasoning.
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02
Fill your Masterbuilt with lump charcoal and add apple wood for smoke. Preheat the smoker to 250°F.
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03
Place the seasoned corned beef brisket on the smoker and cook until it reaches an internal temperature of approximately 165°F and develops a flavorful bark.
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04
Wrap the brisket tightly and return it to the smoker. Continue cooking until the brisket is probe tender, which should take several more hours. Allow the brisket to rest before slicing.
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05
Cut the rested corned beef into bite-sized cubes and place them in a disposable pan.
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06
Add the raspberry chipotle BBQ sauce, Guinness, light brown sugar, and butter to the pan. Toss the brisket cubes until they're well coated.
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07
Return the uncovered pan to the Gravity XT and cook until the sauce becomes thick, sticky, and caramelized and the edges of the brisket develop a delicious bark. Stir occasionally to coat the cubes evenly.
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08
Toast slices of Turano Italian bread and pile the finished burnt ends on top. Serve hot and enjoy the sweet, smoky, slightly spicy BBQ flavor.
