Smoked Corned Beef Brisket
Prep time 15 mins
Cook time 5 hrs|
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.
1 (3 LBS) CORNED BEEF BRISKET FLAT, WITH A FAT CAP AT LEAST 1/4" THICK
1 bottle Traeger Apricot BBQ Sauce
1/4 cup Dijon-Style Mustard
Remove the corned beef brisket from its packaging and discard the spice packet, if any.
When ready to cook, set the Traeger to 275℉ and preheat, lid closed for 15 minutes.
Put the brisket directly on the grill grate, fat side up, and cook for 2 hours.
Meanwhile, combine the barbecue sauce and the mustard in a medium bowl, whisking to mix.
Pour half of the barbecue sauce-mustard mixture in the bottom of a disposable aluminum foil pan. With tongs, transfer the brisket to the pan, fat-side up.
Pour the remainder of the barbecue sauce-mustard mixture over the top of the brisket, using a spatula to spread the sauce evenly. Cover the pan tightly with aluminum foil.
Return the brisket to the grill and continue to cook for 2 to 3 hours, or until the brisket is tender. The internal temperature should be 185℉ on an instant-read meat thermometer.
Allow the meat to rest for 15 to 20 minutes. Slice across the grain into 1/4-inch slices with a sharp knife and serve immediately. Enjoy!
*Cook times will vary depending on set and ambient temperatures.
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