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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.
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
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
As Needed Traeger Prime Rib Rub
: 250 ˚F
: 250 ˚F
: 160 ˚F
: 250 ˚F
: 204 ˚F