Steps

• Step 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.

  Ingredients

  • 1  3 lb corned beef brisket flat, fat cap at least 1/4 inch thick

• Step 2

  When ready to cook, set the Traeger temperature to 275℉ and preheat with the lid closed for 15 minutes.

  275 ˚F / 135 ˚C

• Step 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.

  02:00

  275 ˚F / 135 ˚C

• Step 4

  Meanwhile, in a medium bowl, whisk together the Traeger Apricot BBQ Sauce and the Dijon mustard.

  Ingredients

  • 1 Bottle Traeger Apricot BBQ Sauce

  • 1/4 Cup Dijon mustard

• Step 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.

• Step 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.

  03:00

  275 ˚F / 135 ˚C

  203 ˚F / 95 ˚C

• Step 7

  Remove the smoked corned beef 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!