Description
This Smoked Corned Beef Brisket recipe is a flavorful twist on traditional brisket, using a Traeger or pellet grill to infuse deep smoky flavor. Ideal for a weekend cookout or St. Patrick’s Day feast.
Ingredients
Units
Scale
- 1 (3-4 lb) corned beef brisket, pre-packaged with spice packet
- 2 tbsp yellow mustard
- 2 tbsp brown sugar
- 1 tbsp black pepper
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 cup beef broth or water (for spritzing)
Instructions
- Preheat your Traeger or pellet grill to 225°F using your preferred hardwood pellets (hickory or oak work great).
- Remove the corned beef brisket from packaging and rinse thoroughly to remove excess brine. Pat dry with paper towels.
- Rub the brisket with yellow mustard to help the seasoning stick.
- In a small bowl, combine brown sugar, black pepper, smoked paprika, garlic powder, and onion powder. Rub this mixture evenly over the brisket.
- Place the brisket directly on the grill grates, fat side up.
- Smoke for 3-4 hours, spritzing with beef broth or water every hour to keep moist.
- Once the internal temperature reaches around 165°F, wrap the brisket in butcher paper or foil and return to the grill.
- Continue to cook until the internal temperature reaches 195-203°F, about 3-4 more hours.
- Remove from grill and let rest, wrapped, for at least 30 minutes before slicing against the grain.
Notes
- Rinsing the corned beef is essential to reduce saltiness.
- Use a meat thermometer to monitor internal temperature accurately.
- Letting the brisket rest improves tenderness and juiciness.
- Can be served with cabbage, potatoes, or as sandwich meat.
Nutrition
- Serving Size: 6 oz
- Calories: 340
- Sugar: 3g
- Sodium: 1350mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 95mg