Throw brined corned 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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Remove the corned beef brisket from its packaging and discard the spice packet, if any. Soak the corned beef in water for at least 8 hours changing the water every 2 hours.
When ready to cook, set Traeger temperature 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 Traeger Apricot BBQ Sauce and the Dijon mustard in a medium bowl, whisking to mix.
Pour half of the BBQ 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 BBQ 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 203℉ on an instant-read meat thermometer.
Remove from the grill and allow the meat to rest for 15 to 20 minutes at room temperature. Slice across the grain into 1/4 inch slices with a sharp knife and serve immediately. Enjoy!
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.