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Smoked Corned Beef

Smoked Corned Beef

By Traeger Kitchen

Say goodbye to store-bought and say 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.

Prep Time

5 Days

Cook Time

10 Hours




Number of People Serving


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Units of Measurement:
1 Whole (12-16 lb) whole packer brisket
1 Tablespoon allspice berries
1 Tablespoon mustard seeds
1 Tablespoon coriander seeds
1 Tablespoon red pepper flakes
1 Tablespoon whole cloves
1 Tablespoon whole black peppercorns
9 Whole Cardamom Pods
6 bay leaves, crushed
2 Teaspoon ground ginger
1 1/2 Cup brown sugar
4 Tablespoon pink salt
1 3/4 Cup Jacobsen Salt Co. Pure Kosher Sea Salt
1/2 Stick cinnamon
3 Tablespoon onion powder
3 Tablespoon garlic powder
3 Tablespoon Fennel, crushed, toasted


  • 1

    Using a small skillet, toast the allspice berries, mustard and coriander seeds, flakes, cloves, 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 Whole (12-16 lb) whole packer brisket

    • 1 Tablespoon allspice berries

    • 1 Tablespoon mustard seeds

    • 1 Tablespoon coriander seeds

    • 1 Tablespoon red pepper flakes

    • 1 Tablespoon whole cloves

    • 1 Tablespoon whole black peppercorns

    • 9 Whole Cardamom Pods

    • 6  bay leaves, crushed

    • 2 Teaspoon ground ginger

  • 2

    Mix brown sugar, pickling spices, pink salt, kosher salt, and cinnamon to the gallon of water and bring to a boil. Remove from heat and let brine return to room temperature.

    • 1/2 Cup brown sugar

    • 4 Tablespoon pink salt

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

    • 1/2 Stick cinnamon

  • 3

    Trim all the fat off the top of a whole packer brisket and trim all but 1/4” 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.

  • 4

    Remove brisket from brine and discard brine. Rinse brisket well and soak in fresh water, replacing water every hour for 3 hours. Rub brisket with final rub.

    • 1 Cup brown sugar

    • 1/4 Cup Jacobsen Salt Co. Pure Kosher Sea Salt

    • 3 Tablespoon onion powder

    • 3 Tablespoon garlic powder

    • 3 Tablespoon Fennel, crushed, toasted

  • 5

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

  • 6

    Place brisket in grill and cook until internal temperature reaches 160℉ (approximate cook time 4-1/2 to 6 hours). Remove brisket and wrap in a double layer of aluminum foil.

    250 ˚F / 121 ˚C

    160 ˚F / 71 ˚C

  • 7

    Place brisket back in Traeger and cook until internal temperature reaches 205℉ (approximate cook time 3 to 4 hours).

    250 ˚F / 121 ˚C

    205 ˚F / 96 ˚C

  • 8

    Remove brisket from grill, wrap in a bath towel, and let rest on countertop for 1 hour (brisket can rest for up to 3 hours wrapped in towel and placed in an insulated cooler). Slice. Enjoy!

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