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Beer Brined Corned Beef

Traeger Kitchen


Beer Brined Corned Beef

Prep Time

4

Days

Cook Time

9

Hours

Serves

8 - 12

People

Effort

difficulty
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What's this?

The best homemade corned beef takes time, but the big-league flavor is well worth the wait. Devour it for dinner, then use leftovers in a breakfast hash & Reuben sandwiches.

Ingredients

  • 3 Quart cold water

  • 3 (12 oz bottles) dark lager beer, apple juice, or more water

  • 1 1/2 Cup kosher salt

  • 1/2 Cup brown sugar

  • 1 Tablespoon curing salt, per pound of meat

  • 5 Tablespoon pickling spice

  • 1 Whole Onion, peeled and thickly sliced

  • 5 Clove garlic, smashed

  • 12 Pound whole packer brisket

  • 1 As Needed Traeger Prime Rib Rub

Steps

  • 1

    Brine: In a large stockpot or food-safe pail, combine water, beer, kosher salt, brown sugar, and curing salt. Stir with a long-handled spoon until the salt and sugar crystals have dissolved.
  • 2

    Add the pickling spice, onion, and garlic. Transfer the brine to the refrigerator.
  • 3

    Add the meat to the brine and weigh it down so the meat is completely submerged. Brine the brisket for 3 to 4 days, stirring once daily.
  • 4

    Remove the brisket from the brine, discarding brine. Rinse the brisket thoroughly under cold running water. Sprinkle with prime rib rub seasoning.
  • 5

    When ready to cook, Set the Traeger to 250℉ and preheat, lid closed for 15 minutes.
  • 6

    When grill is to temperature, place beef brisket directly on the grill grate and cook until meat reaches an internal temperature of 160℉ (about 4-5 hours).
  • 7

    Wrap in a double layer of foil and add 1-1/2 cup water to the meat. Place back on the Traeger until meat reaches an internal temperature of 204℉ (about 3-4 hours).
  • 8

    Let rest for 30 minutes. To serve, carve the meat across the grain into 1/4” slices and transfer to a platter or plates. Enjoy!