Hand Crafted Corned Beef On A Traeger

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by Chef Jason from 5280 Culinary

This corned beef recipe will allow you to make your very own custom corned beef, free from pink salt and nitrites.  Let taste drive this recipe and bring Corned Beef to the next level and it's all done on a pellet grill!

Hand Crafted Corned Beef On A Traeger

Chef Jason K. Morse, CEC  |  Ace Hardware Grill Expert  |  Owner, 5280 Culinary

Yield: 4# Corned Beef

Prep time: 10 Minutes Prep

Total time: 3 Days Brine, 6-8 Hours Dutch Oven, 20 Minutes Finish

Ingredients

Measure   Ingredient                                                  

4-5#                Brisket Flat, Prime - Fresh

1 Pkg              Brine, Chefs – 5280 Culinary                                         

¼ Cup            Sugar, Brown, Dark          

2 Tbsp            Mustard Seeds                                                      

1 Tbsp            Pepper, Black Ground, Smoked                                   

½ tsp              Clove, Whole                                                                      

½ tsp              Allspice, Ground                                                               

1 tsp                Juniper Berries                                                      

4 ea                Bay Leaves - Whole

1 tsp                Ginger, Fresh - Squeeze tube or puree    

1 Tbsp            Garlic, Fresh  - Squeeze tube or puree

1 Can             Beets, sliced (used for coloring, if desired) - Great tip from Wellness Mama

4 Tbsp            Vinegar, Apple Cider

1 Qt                 Beef Stock - Adjust stock as needed

Prep Directions:

  • See above for all prep directions – under Prep Notes

Cooking Directions:

  • Take the brisket out of the package, pat dry and place onto a cookie sheet pan
  • Place the prepped brisket back in the fridge and keep chilled until use
  • Follow Package directions to start the brine
    • Add to the brine mixture before heating the following:
      • Brown Sugar, Mustard Seeds, Smoked Pepper, Cloves, Allspice, Juniper Berries, Bay Leaves, Ginger and Garlic
    • Prepare the brine and chill completely – pour chilled brine into a large bucket
      • We recommend a 3 or 5 gallon bucket
    • Add the Cider vinegar, Canned beets and beet juice to the chilled brine
    • Add the ice and ice water to the chilled brine
    • Add the prepped brisket to the chilled brine
    • Cover the brine bucket and place into the fridge
    • Brine the brisket flat for 3 DAYS
      • Make sure the brisket is fully submerged in the brine, weight down with a plate if needed
    • Remove the brisket from the brine, do not rinse. Discard the brine
    • Pat brisket dry and place on a half sheet pan
    • Preheat your Traeger Grill to 180˚ – use super smoke mode if available and desired
    • Smoke the brisket for 2.5 hours
    • Remove the brisket and place into a heavy duty pan, load with Wifire Probe (if available)
    • Turn Traeger Grill to 325˚
    • Add 1 qt of beef stock to the pan and cover tightly
    • Once Traeger grill has reached 325˚ - add the pan of brisket, plug in the probe and set alarm for 180˚
      • SLOW cook for 2.5-3 hours in the covered pan
      • Check the corned beef every hour to ensure there is enough moisture. Adjust as needed
    • At hour 2 check the corned beef for moisture and doneness, cook longer if needed
      • Corned beef will be fork tender when done and have an internal temperature of 180˚- 185˚
    • Once the corned beef is done, remove the pan from the Traeger and place on the counter
    • Let rest for 10 minutes
    • Slice and serve with the vegetables and some grilled or roasted potatoes

Grills / Grill Gear Used:

For more recipes, go to Tips.Acehardware.com

  
Published: 3/4/2020