We use cookies to ensure that we give you the best experience on our website. For details please review the terms of the  Privacy Policy.

Skip to Main Content
Start Traegering With 0%* APR Financing  |Shop Now

Smoked Corned Beef

1

8

Hickory

Say goodbye to store-bought and hello to homemade. This whole packer is placed in a salt brine with fragrant pickling spices, seasoned with a savory rub and smoked over hickory.

:

Brine

  • 1 Tablespoon allspice berries

  • 1 Tablespoon yellow 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

  • 1/2 Cup Brown sugar

  • 4 Tablespoon pink curing salt

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

  • cinnamon stick, broken in half

main

  • 1 (12-16 lb) whole packer brisket

Corned Beef Rub

  • 1 Tablespoon brown and yellow mustard seeds

  • 1 Tablespoon coriander seeds

  • 1 Tablespoon red pepper flakes

  • 1 Tablespoon whole cloves

  • 1 Tablespoon Whole black peppercorns

  • 9 Whole cardamom pods

  • 3 Tablespoon fennel

  • 6 Large bay leaves, crushed

  • 2 Teaspoon ground ginger

  • 1 Cup Brown sugar

  • 1/4 Cup Kosher salt

  • 3 Tablespoon onion powder

  • 3 Tablespoon garlic powder

  • 1 Tablespoon allspice berries

  • 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.

    • 1 Tablespoon allspice berries

    • 1 Tablespoon yellow 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.

    • 1/2 Cup Brown sugar

    • 4 Tablespoon pink curing salt

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

    • cinnamon stick, broken in half

  • 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.

    • 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.

    • 1 Tablespoon brown and yellow mustard seeds

    • 1 Tablespoon coriander seeds

    • 1 Tablespoon red pepper flakes

    • 1 Tablespoon whole cloves

    • 1 Tablespoon Whole black peppercorns

    • 9 Whole cardamom pods

    • 3 Tablespoon fennel

    • 6 Large bay leaves, crushed

    • 2 Teaspoon ground ginger

    • 1 Cup Brown sugar

    • 1/4 Cup Kosher salt

    • 3 Tablespoon onion powder

    • 3 Tablespoon garlic powder

    • 1 Tablespoon allspice berries

  • 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.

  • 6

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

    : 250 ˚F

  • 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.

    : 160 ˚F

  • 8

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

    : 205 ˚F

  • 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!

Cooking Notes

Read recipe notes submitted by our community or add your own notes.

No notes found.