How to Smoke Oysters With Guinness Brine

READY IN: 24hrs 30mins
YIELD: 2 pints


  • 3
    pints Guinness draught
  • 4
    pints fresh shucked oysters
  • 5
    fresh jalapeno peppers complete with seeds


  • Oysters have very high water content, so drain the oysters very well. Place the oysters in a strainer over night in the refrigerator. Remove from refrigerator and blanch in boiling water 4 to 6 minutes. Oysters should plump up a bit and be firm to the touch. Remove them and rinse in cold water. Place oysters in the first 3 ingredients. Dice peppers and stir gently into the brine and oyster mix. Cover and let sit 10 to 12 hours in refrigerator. Stir up occasionally to coat all oysters with the brine. Remove from brine, rinse and pat dry. Place on racks and allow to air dry 2 - 3 hours. If you have stainless steel wire racks place 2 together to form a checker pattern before placing oysters on them and spray with a non-stick coating.
  • Start smoker according to the directions that came with your device. When a good heavy smoke has started, use any wood chips you like, personally I use a blend of equal parts mesquite, cherry and arbutus, place racks in your smoker. Keep heat down to 130 to 150 degrees fahrenheit. Oysters will shrink about 50% during smoking. When the oysters feel firm and only depress slightly they are finished. Depending on your smoker, times could very from 15 minutes to 1 hour. If you are using a cold smoke technique, it could take 2 - 3 hours.
  • When they are done remove them from the smoker, sit back with a pint, and enjoy.
  • If you wish to can them go right ahead. If you are using the small wide mouth canning jars (these are the best size, 125 to 250 ml max.) add 1 to 3 TBLS. E.V.O.O. to the jar over the oysters before sealing.