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Beer Brined Corned Beef

15

5

Apple

The best homemade corned beef takes time, but the big-league flavor is well worth the wait. Devour it for dinner, then use leftovers in a breakfast hash & Reuben sandwiches.

:

main

  • 3 Bottle (12 oz) dark lager beer, apple juice or water

  • 1 1/2 Cup Kosher salt

  • 1/2 Cup Brown sugar

  • 1 1/2 Cup Morton Tender Quick Home Meat Cure

  • 5 Tablespoon pickling spice

  • 1 Medium onion, peeled and sliced thick

  • 5 Clove garlic, peeled and smashed

  • 1 (9-12 lb) whole packer brisket, fat cap trimmed to 1/4 inch

  • Traeger Prime Rib Rub

  • 1

    For the Brine: In a large stockpot or food-safe pail, combine 3 quarts of cold water, beer, kosher salt, brown sugar and curing salt. Stir with a long-handled spoon until the salt and sugar crystals have dissolved.

    • 3 Bottle (12 oz) dark lager beer, apple juice or water

    • 1 1/2 Cup Kosher salt

    • 1/2 Cup Brown sugar

    • 1 1/2 Cup Morton Tender Quick Home Meat Cure

  • 2

    Add the pickling spice, onion and garlic. Transfer the brine to the refrigerator.

    • 5 Tablespoon pickling spice

    • 1 Medium onion, peeled and sliced thick

    • 5 Clove garlic, peeled and smashed

  • 3

    Add the meat to the brine and weigh it down so the meat is completely submerged. Brine the brisket for 3 to 4 days in the refrigerator, stirring once daily.

    • 1 (9-12 lb) whole packer brisket, fat cap trimmed to 1/4 inch

  • 4

    Remove the brisket from the brine and discard the brine. Rinse the brisket thoroughly under cold running water.

  • 5

    Sprinkle with Traeger Prime Rib Rub.

    • As Needed Traeger Prime Rib Rub

  • 6

    When ready to cook, set Traeger temperature to 250°F and preheat, lid closed for 15 minutes.

    : 250 ˚F

  • 7

    When Traeger is up to temperature, place beef brisket directly on the grill grate and cook until meat reaches an internal temperature of 160°F (about 4 to 5 hours).

    : 250 ˚F

    : 160 ˚F

  • 8

    Wrap in a double layer of foil and add 1-1/2 cup water to the meat. Place back on the Traeger until meat reaches an internal temperature of 204°F (about 3 to 4 hours).

    : 250 ˚F

    : 204 ˚F

  • 9

    Let rest for 30 minutes. To serve, carve the meat across the grain into 1/4 inch thick slices and transfer to a platter or plates. Enjoy!

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