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A twist on traditional Corn Beef that is totally Smokin' from the kitchens of  tjfoxxxx

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1 corned beef (I used a point cut here)
1/2 can Guinness

Soak corned beef in water to leach the salt out. About a half hour per pound, changing water at least once an hour.

Heat smoker to 250 F. Mix half a can of Guinness, and equal amount of water, and the spice packet that came with your corned beef, pour into the smoker's water pan.

Cook until temperature reaches 165 F. Baste beef with the Guinness mixture from water pan every 20 minutes or so. Allow drippings to collect in your water pan. This should take from 3 to 4 hours for a four pound cut.

Slice and enjoy.

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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being

This recipe contains alcohol. Use of alcohol is the responsibility of the user, should be used in moderation and in accordance with local laws of country, state or region. Guiness