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1 | 3 lb corned beef brisket flat, fat cap at least 1/4 inch thick |
1 Bottle | Traeger Apricot BBQ Sauce |
1/4 Cup | Dijon mustard |
4
1 | 3 lb corned beef brisket flat, fat cap at least 1/4 inch thick |
1 Bottle | Traeger Apricot BBQ Sauce |
1/4 Cup | Dijon mustard |
1
Remove the corned beef brisket from the packaging and discard the spice packet, if included. Soak the corned beef in water for at least 8 hours, changing the water every 2 hours.
1 3 lb corned beef brisket flat, fat cap at least 1/4 inch thick
2
When ready to cook, set the Traeger temperature to 275℉ and preheat with the lid closed for 15 minutes.
275 ˚F / 135 ˚C
3
Insert the probe into the thickest part of the brisket. Place the brisket directly on the grill grates, fat-side up. Close the lid and cook for 2 hours.
275 ˚F / 135 ˚C
4
Meanwhile, in a medium bowl, whisk together the Traeger Apricot BBQ Sauce and the Dijon mustard.
1 Bottle Traeger Apricot BBQ Sauce
1/4 Cup Dijon mustard
5
Pour half of the BBQ sauce mixture in the bottom of a disposable aluminum foil pan. With tongs, transfer the brisket to the pan, fat-side up. Pour the remaining BBQ sauce mixture over the top of the brisket, using a spatula to spread the sauce evenly. Cover the pan tightly with aluminum foil.
6
Return the brisket to the grill, re-insert the probe, and continue to cook until the internal temperature reaches 203°F, 2-3 hours more.
275 ˚F / 135 ˚C
203 ˚F / 95 ˚C
7
Remove the brisket from the grill and let the meat to rest for 15-20 minutes. Slice against the grain into 1/4-inch- thick slices and serve immediately. Enjoy!
See our smoked brisket recipes and tips for anyone who plans on smoking a brisket, from expert pitmasters to beginner grillers.
The equipment you need, and the directions to follow, to put the final touches on your smoked brisket masterpiece.
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