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Smoked Corned Beef Brisket

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5

Cherry

Throw brined corn beef right on the grill and fire away. Grab your green beer; this brisket is gold at the end of the rainbow.

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  • 1 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 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

  • 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

  • 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.

    203 ˚F

  • 7

    Remove the brisket from the grill and let the meat rest for 15-20 minutes. Slice against the grain into 1/4-inch- thick slices and serve immediately. Enjoy!

Brisket Recipes & Guides

See our smoked brisket recipes and tips for anyone who plans on smoking a brisket, from expert pitmasters to beginner grillers.

How to Slice a Brisket Against the Grain

The equipment you need, and the directions to follow, to put the final touches on your smoked brisket masterpiece.

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