Ingredients

Method

1. 1

   Remove the corned beef from its packaging and place it in a container filled with water to soak for 24 hours.

2. 2

   After soaking, remove the corned beef from the water and pat it dry with a paper towel.

3. 3

   Apply a generous layer of Beer 'n Brat Horseradish Mustard all over the corned beef to act as a binder.

4. 4

   Season the mustard-coated corned beef evenly with a mix of coarse black pepper and garlic powder on all sides.

5. 5

   Preheat your smoker to 275°F (135°C). Place the seasoned corned beef directly on the smoker grates and smoke for 3 hours.

6. 6

   While the beef is smoking, prepare the braising liquid. In a Dutch oven, combine chopped onions, minced garlic, barbecue sauce, and one can of beer. Stir to mix.

7. 7

   After 3 hours of smoking, remove the corned beef from the smoker and place it in the Dutch oven with the braising liquid.

8. 8

   Pour enough beef broth into the Dutch oven to come about halfway up the side of the meat.

9. 9

   Cover the Dutch oven and return it to the 275°F (135°C) smoker. Cook for another 3 hours.

10. 10

    After 3 hours, carefully remove the Dutch oven from the smoker. The corned beef should be extremely tender.

11. 11

    Shred the corned beef directly in the Dutch oven, mixing it with the braising liquid.

12. 12

    To assemble the sandwich, take a French roll, line it with slices of provolone cheese, and top with a generous portion of the shredded corned beef.

13. 13

    Add sauerkraut and a final drizzle of mustard on top.

14. 14

    Cut the sandwich in half and serve immediately.