Smoked Corned Beef

Ingredients

Steps

• 1

  For the Brine: Using a small skillet, toast the allspice berries, mustard seeds, coriander seeds, red pepper flakes, whole cloves, black peppercorns and cardamom pods on high heat until fragrant. Remove from skillet and crush spices using either the back of a spoon or a mortar and pestle. Crumble the bay leaves and add the crushed leaves and ground ginger to the toasted spices.

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  Ingredients

  • 1 Tablespoon whole allspice berries

  • 1 Tablespoon yellow or brown mustard seeds

  • 1 Tablespoon coriander seeds

  • 1 Tablespoon red pepper flakes

  • 1 Tablespoon whole cloves

  • 1 Tablespoon black peppercorns

  • 9 Whole cardamom pods

  • 6 Large bay leaves

  • 2 Teaspoon ground ginger

• 2

  Bring 1 gallon of water to a simmer with the toasted spice mixture, brown sugar, pink salt, kosher salt and cinnamon. When the salt and sugar are dissolved, remove from heat and let the brine cool to room temperature.

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  Ingredients

  • 1/2 Cup brown sugar

  • 4 Tablespoon pink curing salt

  • 1 1/2 Cup Jacobsen Salt Co. Pure Kosher Sea Salt

  • 1/2 cinnamon stick

• 3

  Trim all the fat off the top of a whole packer brisket and trim all but 1/4 inch fat from the bottom of the brisket. Place brisket in a large flat container, cover with the brine and refrigerate for 4 to 5 days.

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  Ingredients

  • 1 (12-16 lb) whole packer brisket

• 4

  Make the Rub: Using a small skillet, toast the allspice berries, mustard seeds, coriander seeds, red pepper flakes, whole cloves, black peppercorns, cardamom pods and fennel on high heat until fragrant. Remove from skillet and crush spices using either the back of a spoon or a mortar and pestle. Transfer to a small bowl and add remaining rub ingredients. Stir to mix well.

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  Ingredients

  • 1 Tablespoon whole allspice berries

  • 1 Tablespoon yellow or brown mustard seeds

  • 1 Tablespoon coriander seeds

  • 1 Tablespoon red pepper flakes

  • 1 Tablespoon whole cloves

  • 1 Tablespoon black peppercorns

  • 9 Whole cardamom pods

  • 3 Tablespoon fennel

  • 6 Large bay leaves, crumbled

  • 2 Teaspoon ground ginger

  • 1 Cup brown sugar

  • 1/4 Cup kosher salt

  • 3 Tablespoon onion powder

  • 3 Tablespoon garlic powder

• 5

  Remove brisket from brine and discard brine. Rinse brisket well and soak in fresh water, replacing water every hour for 3 hours. Apply rub to brisket.

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• 6

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

  Grill: 250 ˚F

  Probe: 160 ˚F

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• 7

  Place brisket on the grill and cook until internal temperature reaches 160℉, approximately 4-1/2 to 6 hours. Remove brisket and wrap it in a double layer of aluminum foil.

  Grill: 250 ˚F

  Probe: 160 ˚F

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• 8

  Place the brisket back in the Traeger and cook until internal temperature reaches 205℉, approximately 3 to 4 hours.

  Grill: 250 ˚F

  Probe: 205 ˚F

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• 9

  Remove brisket from the Traeger, wrap in a bath towel and let rest on countertop for 1 hour. (Brisket can rest for up to 3 hours wrapped in a towel and placed in an insulated cooler.) Slice. Enjoy!

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