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Smoked Corned Beef Brisket

Smoked Corned Beef Brisket

By Traeger Kjøkken

Throw brined corned beef right on the grill and fire away. Grab your green beer; this brisket is gold at the end of the rainbow.


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1 (3 lb) flat cut corned beef brisket, fat cap at least 1/4 inch thick
1 Bottle Traeger Apricot BBQ Sauce
1/4 Cup Dijon mustard


  • 1

    Remove the corned beef brisket from its packaging and discard the spice packet, if any. Soak the corned beef in water for at least 8 hours changing the water every 2 hours.

  • 2

    When ready to cook, set Traeger temperature to 275℉ and preheat, lid closed for 15 minutes.

    275 ˚F / 135 ˚C

  • 3

    Put the brisket directly on the grill grate, fat side up and cook for 2 hours.

    275 ˚F / 135 ˚C


  • 4

    Meanwhile, combine the Traeger Apricot BBQ Sauce and the Dijon mustard in a medium bowl, whisking to mix.

  • 5

    Pour half of the BBQ sauce-mustard mixture in the bottom of a disposable aluminum foil pan. With tongs, transfer the brisket to the pan, fat-side up. Pour the remainder of the BBQ sauce-mustard mixture over the top of the brisket, using a spatula to spread the sauce evenly. Cover the pan tightly with aluminum foil.

  • 6

    Return the brisket to the grill and continue to cook for 2 to 3 hours, or until the brisket is tender. The internal temperature should be 203℉ on an instant-read meat thermometer.

    203 ˚F / 95 ˚C


  • 7

    Remove from the grill and allow the meat to rest for 15 to 20 minutes at room temperature. Slice across the grain into 1/4 inch slices with a sharp knife and serve immediately. Enjoy!

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