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Traeger Corned Beef

Traeger Corned Beef

By Traeger Kitchen

Say goodbye to store-bought and hello to homemade. This whole packer is brined in a salt bath with fragrant pickling spices, seasoned with a savory rub, and smoked over hickory pellets to make the perfect Traeger corned beef.

Prep Time

1 Hours

Cook Time

8 Hours

Pellets

Hickory

Ingredients

This recipe serves:

6

Units of Measurement:
Brine
1 Tablespoon Whole allspice berries
1 Tablespoon yellow or brown mustard seeds
1 Tablespoon whole coriander seeds
1 Tablespoon red pepper flakes
1 Tablespoon whole cloves
1 Tablespoon whole black peppercorns
9 Whole cardamom pods
6 dry bay leaves, crumbled
2 Teaspoon ground ginger
1/2 Cup brown sugar
4 Tablespoon pink curing salt
1 1/2 Cup kosher salt
1/2 Whole cinnamon stick
1 Gallon water, plus more as needed
main
1 (12-16 lb) whole packer brisket
Corned Beef Rub
1 Tablespoon Whole allspice berries
1 Tablespoon yellow or brown mustard seeds
1 Tablespoon whole coriander seeds
1 Tablespoon red pepper flakes
1 Tablespoon whole cloves
1 Tablespoon whole black peppercorns
9 Whole cardamom pods
3 Tablespoon whole fennel seeds
6 dry bay leaves, crumbled
2 Teaspoon ground ginger
1 Cup brown sugar
1/4 Cup kosher salt
3 Tablespoon onion powder
3 Tablespoon garlic powder

Steps

  • 1

    Make the brine: In a small skillet, toast the allspice berries, mustard seeds, coriander seeds, red pepper flakes, cloves, black peppercorns, and cardamom pods over high heat until fragrant, 2-4 minutes. Transfer the toasted spices to a mortar and pestle or spice grinder and coarsely grind. Add the bay leaves and ground ginger.

  • 2

    Add the water to a large pot. Add the toasted spices, brown sugar, pink salt, kosher salt, and cinnamon stick. Bring to a simmer over high heat and stir until the salt and sugar have dissolved. Remove the pot from the heat and let the brine cool to room temperature.

  • 3

    Trim all the fat off the top and all but 1/4 inch of fat off the bottom of the brisket. Place brisket in a large, flat container. Pour the brine over the brisket, adding more water if needed to submerge. Cover and refrigerate for 4-5 days, flipping every day or so.

  • 4

    Make the rub: In a small skillet, toast the allspice berries, mustard seeds, coriander seeds, red pepper flakes, cloves, black peppercorns, cardamom pods, and fennel seeds over high heat until fragrant, 2-4 minutes. Transfer the spices to a mortar and pestle or spice grinder and grind into a fine powder. Transfer to a small bowl and add the bay leaves, ginger, brown sugar, kosher salt, onion powder, and garlic powder. Stir well to combine.

  • 5

    Remove brisket from the brine and discard brine. Rinse the brisket well under cool water, then return to the container and cover with fresh water. Soak for 3 hours, replacing the water every hour.

  • 6

    When ready to cook, set the Traeger temperature to 250℉ and preheat with the lid closed for 15 minutes.

    250 ˚F / 121 ˚C

    Super Smoke

  • 7

    Season the brisket liberally on all sides with the dry rub.

  • 8

    Place the brisket directly on the grill grates. Insert the probe into the thickest part of the brisket. Close the lid and cook until the internal temperature reaches 160℉, 4 1/2-6 hours.

    250 ˚F / 121 ˚C

    160 ˚F / 71 ˚C

    06:00

    Super Smoke

  • 9

    Remove the Traeger corned beef from the grill and wrap in a double layer of aluminum foil. Return to the grill, reinsert the probe, and cook until the internal temperature reaches 205℉, 3-4 hours more.

    250 ˚F / 121 ˚C

    205 ˚F / 96 ˚C

    04:00

    Super Smoke

  • 10

    Remove the corned beef from the grill, wrap in a bath towel, and let rest at room temperature for 1 hour, or in an insulated cooler for 3 hours.

  • 11

    Slice the corned beef against the grain and serve as desired. Enjoy!

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