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Guinness and mushroom braised and smoked shredded brisket in a white serving dish next to a small bowl of mushroom gravy.
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5 from 1 vote

Guinness and Mushroom Braised Smoked Shredded Brisket

This Guinness and Mushroom Braised Smoked Shredded Brisket is the ultimate brisket when you want some good flavor combined with a delicious smoked brisket. Save the drippings for the most amazing gravy for a side of potatoes and who have a meal ready to feed a hungry crowd.
Prep Time30 minutes
Cook Time10 hours
Resting Time45 minutes
Total Time11 hours 15 minutes
Course: Main Dish
Cuisine: American, Barbecue
Keyword: Braised Brisket
Servings: 16
Author: Susie Bulloch (heygrillhey.com)


Braising Liquid

  • 1 cup beef stock
  • 1 cup Guinness beer
  • 2 sprigs fresh thyme
  • 1 medium yellow onion sliced
  • 1 Tablespoon Worcestershire sauce

Guinness and Mushroom Gravy

  • 2 Tablespoons butter
  • 16 ounces white mushrooms sliced
  • 2 Tablespoons flour


  • Preheat the smoker. Preheat your smoker to 250 degrees F with your favorite hardwood. I like a combination of oak and cherry for this recipe.
  • Trim the brisket. Trim excess fat on top of brisket down to about 1/4 inch thick. Season on all sides with Beef seasoning.
  • Smoke the brisket. Place the seasoned brisket on the smoker, close the lid, and smoke for 3 hours.
  • Make the braise. Place sliced onions into disposable aluminum pan. Place the brisket on top of the onions. Pour the beer, beef stock, and Worcestershire over the top of the brisket. Top with the thyme sprigs and cover tightly with two layers of foil.
  • Continue smoking. Return the covered brisket to the smoker, close the lid, and continue to cook for 5-7 more hours, or until the brisket is incredibly tender and reads an internal temperature of about 205-210 degrees F. If you are used to smoking brisket for slicing, you can plan on cooking this brisket to a higher temperature and for a little past where you would normally pull it off.
  • Rest the brisket. Remove the covered brisket from the smoker and allow to rest in the pan at room temperature for at least 45 minutes. When rested, uncover and carefully transfer the brisket to a large cutting board. Strain the braising liquid. Reserve 2 cups of the liquid for the mushroom sauce and add any remaining liquid back to the aluminum pan.
  • Make the gravy. In a large saucepan, heat 2 Tablespoons of butter. Add in the sliced mushrooms and cook for 5-7 minutes, stirring occasionally. Stir in the 2 Tablespoons of flour and cook, stirring frequently for 1-2 minutes. Whisk in the 2 cups of hot, strained braising liquid from your brisket and bring to a boil. Reduce the heat to low and simmer for 2-3 minutes. Taste and add additional salt and pepper, as needed.
  • Shred the brisket and serve. Using two forks or meat shredding claws, shred your brisket into strands. Carefully transfer the shredded brisket back into the pan with the remaining strained liquid. Gently mix to combine and allow that brisket to absorb some of the cooking liquid. Serve your shredded brisket alongside the mushroom sauce. Delicious on top of mashed potatoes or wide egg noodles.


Calories: 384kcal | Carbohydrates: 3g | Protein: 48g | Fat: 18g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 233mg | Potassium: 887mg | Fiber: 1g | Sugar: 1g | Vitamin A: 51IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 5mg