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Traeger Corned Beef

Name: Traeger Corned Beef
Prep time: 1 h
Cook time: 8 h
Ingredients: 1 Tablespoon Whole allspice berries; 1 Tablespoon yellow or brown mustard seeds; 1 Tablespoon whole coriander seeds; 1 Tablespoon red pepper flakes; 1 Tablespoon whole cloves; 1 Tablespoon whole black peppercorns; 9 Whole cardamom pods; 6 dry bay leaves, crumbled; 2 Teaspoon ground ginger; 1/2 Cup brown sugar; 4 Tablespoon pink curing salt; 1 1/2 Cup kosher salt; 1/2 Whole cinnamon stick; 1 Gallon water, plus more as needed; 1 (12-16 lb) whole packer brisket; 1 Tablespoon Whole allspice berries; 1 Tablespoon yellow or brown mustard seeds; 1 Tablespoon whole coriander seeds; 1 Tablespoon red pepper flakes; 1 Tablespoon whole cloves; 1 Tablespoon whole black peppercorns; 9 Whole cardamom pods; 3 Tablespoon whole fennel seeds; 6 dry bay leaves, crumbled; 2 Teaspoon ground ginger; 1 Cup brown sugar; 1/4 Cup kosher salt; 3 Tablespoon onion powder; 3 Tablespoon garlic powder

By Traeger Kitchen

Say goodbye to store-bought and hello to homemade. This whole packer is brined in a salt bath with fragrant pickling spices, seasoned with a savory rub, and smoked over hickory pellets to make the perfect Traeger corned beef.

Prep Time

1 Hr

Cook Time

8 Hr

Pellets

Hickory

Ingredients

This recipe serves:

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Units of Measurement:

Brine

1 Tablespoon	Whole allspice berries
1 Tablespoon	yellow or brown mustard seeds
1 Tablespoon	whole coriander seeds
1 Tablespoon	red pepper flakes
1 Tablespoon	whole cloves
1 Tablespoon	whole black peppercorns
9 Whole	cardamom pods
6	dry bay leaves, crumbled
2 Teaspoon	ground ginger
1/2 Cup	brown sugar
4 Tablespoon	pink curing salt
1 1/2 Cup	kosher salt
1/2 Whole	cinnamon stick
1 Gallon	water, plus more as needed

main

1	(12-16 lb) whole packer brisket

Corned Beef Rub

1 Tablespoon	Whole allspice berries
1 Tablespoon	yellow or brown mustard seeds
1 Tablespoon	whole coriander seeds
1 Tablespoon	red pepper flakes
1 Tablespoon	whole cloves
1 Tablespoon	whole black peppercorns
9 Whole	cardamom pods
3 Tablespoon	whole fennel seeds
6	dry bay leaves, crumbled
2 Teaspoon	ground ginger
1 Cup	brown sugar
1/4 Cup	kosher salt
3 Tablespoon	onion powder
3 Tablespoon	garlic powder

Steps

1
Make the brine: In a small skillet, toast the allspice berries, mustard seeds, coriander seeds, red pepper flakes, cloves, black peppercorns, and cardamom pods over high heat until fragrant, 2-4 minutes. Transfer the toasted spices to a mortar and pestle or spice grinder and coarsely grind. Add the bay leaves and ground ginger.
2
Add the water to a large pot. Add the toasted spices, brown sugar, pink salt, kosher salt, and cinnamon stick. Bring to a simmer over high heat and stir until the salt and sugar have dissolved. Remove the pot from the heat and let the brine cool to room temperature.
3
Trim all the fat off the top and all but 1/4 inch of fat off the bottom of the brisket. Place brisket in a large, flat container. Pour the brine over the brisket, adding more water if needed to submerge. Cover and refrigerate for 4-5 days, flipping every day or so.
4
Make the rub: In a small skillet, toast the allspice berries, mustard seeds, coriander seeds, red pepper flakes, cloves, black peppercorns, cardamom pods, and fennel seeds over high heat until fragrant, 2-4 minutes. Transfer the spices to a mortar and pestle or spice grinder and grind into a fine powder. Transfer to a small bowl and add the bay leaves, ginger, brown sugar, kosher salt, onion powder, and garlic powder. Stir well to combine.
5
Remove brisket from the brine and discard brine. Rinse the brisket well under cool water, then return to the container and cover with fresh water. Soak for 3 hours, replacing the water every hour.
6
When ready to cook, set the Traeger temperature to 250℉ and preheat with the lid closed for 15 minutes.
250 ˚F / 121 ˚C
Super Smoke
7
Season the brisket liberally on all sides with the dry rub.
8
Place the brisket directly on the grill grates. Insert the probe into the thickest part of the brisket. Close the lid and cook until the internal temperature reaches 160℉, 4 1/2-6 hours.
250 ˚F / 121 ˚C
160 ˚F / 71 ˚C
06:00
Super Smoke
9
Remove the Traeger corned beef from the grill and wrap in a double layer of aluminum foil. Return to the grill, reinsert the probe, and cook until the internal temperature reaches 205℉, 3-4 hours more.
250 ˚F / 121 ˚C
205 ˚F / 96 ˚C
04:00
Super Smoke
10
Remove the corned beef from the grill, wrap in a bath towel, and let rest at room temperature for 1 hour, or in an insulated cooler for 3 hours.
11
Slice the corned beef against the grain and serve as desired. Enjoy!