Nitrate-Free Ginger Stout Smoked Corned Beef

Traditional Corned Beef is getting a much-needed flavor nitrate free makeover!! After you try this Ginger Stout Smoked Corned Beef you will never look at corned beef the same way!

Course Dinner

Cuisine American, irish

Keyword Corn Beef, Saint Patricks Recipe, Slow Cooker Dish, Smoked Dish, Sunday Dinner

Prep Time 2 2

Cook Time 8

Total Time 2 10

Servings

Calories 610kcal

Equipment

1 Slow Cooker
1 Smoker
1 large bowl

Ingredients

Pickling Spice

3 tbsp multi color peppercorn
3 tbsp mustard seed crushed
2 tbsp coriander seed crushed
2 tbsp crushed red pepper flakes
2 tbsp allspice berries crushed
2 whole cinnamon sticks crushed
3 whole bay leaves crumbled
1 tbsp whole cloves crushed
1 ½ tbsp ground ginger

Brine

4 tbsp pickling spice (see above Recipe)
6 cups water
½ cup sea salt
3 tbsp hickory smoked salt
3 tbsp sel marin de guerande grey sea salt
¼ cup granulated sugar
¼ cup brown sugar
6 cups ice
⅛ cup apple cider vinegar
1 bottle Stout Beer
1 bottle ginger beer
5 lbs Beef Brisket well marbled

Other Ingredients

3 tbsp pickling spice finely ground
½ tbsp hickory smoked sea salt
Cherry smoke chips
1 bottle stout beer
1 bottle ginger beer

Instructions

Pickling Spice

Take all the picking spice ingredients and place them in a spice grinder. Grind until everything is crushed and well combined

For the Brine

In a large saucepan toast 4 tablespoons pickling spice for 2 minutes. Add water to the saucepan and bring to a boil.
Once boiling has started reduce heat to a simmer add the salt and the sugar and stir until it is completely dissolved approximately 10-12 minutes.
Once completely dissolved remove from heat and allow to cool slightly.
Place ice in a large airtight container that can hold the brisket and brine. Pour contents from the saucepan over the ice and stir in apple cider vinegar, stout beer, and ginger beer. Submerge the brisket in the liquid, seal, close the container, and refrigerate for 48 hours.

Smoke Time

Grind up 3 tablespoons of pickling spice and mix it with the smoked sea salt.
Prep smoker with cherry wood chips
Remove brisket from the brine, do not rinse, sprinkle with ground pickling spice and salt mix.
When the smoker is ready, place brisket in and allow to smoke for 1 hour.

Slow-Cooker Time

Once brisket has been smoked for one hour, place it in a crock-pot, slow cooker with a bottle of stout beer and a bottle of ginger beer, and allow to cook on low for 6 hours.
When 6 hours are up, remove the brisket from the liquid, set it on a cutting board, and allow to rest for 10 minutes. When cutting the brisket, cut against the grain for slices, if you want it shredded cut with the grain.

Nutrition