Corned Beef

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.

  Ingredients

  • 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

• 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.

  Ingredients

  • 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

• 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.

  Ingredients

  • 1  (12-16 lb) whole packer brisket

• 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.

  Ingredients

  • 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

• 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

  Super Smoke

• 9

  Remove the 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

  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!