Corned beef is a hearty, flavorful cut of meat that’s a staple in many households, especially around St Patrick’s Day While corned beef is traditionally boiled, cooking it on a Traeger wood pellet grill can add incredible smoke flavor.
In this comprehensive guide, we’ll walk through everything you need to know to make mouthwatering corned beef using a Traeger, from preparation to cooking and serving. With the right techniques, you can take this classic to new smoky heights!
Corned beef starts with a brisket that’s cured in a brine solution, giving it a distinctive salty flavor. The name comes from the “corns” or large grains of salt used in the curing process. While often associated with Irish cuisine, corned beef has origins across many cultures.
Traeger grills are exceptional at cooking tougher meats like brisket low and slow The indirect heat gently breaks down the collagen while the wood smoke permeates into the meat, resulting in incredible tenderness and flavor It’s a match made in heaven!
Choosing the Right Brisket
When selecting a brisket to corn and smoke, look for a well-marbled cut with nice fat striations running through it. This fat will baste the meat during cooking. The brisket point or flat cuts both work well. For a large crowd, use a whole packer brisket.
Opt for a brisket between 3 to 5 pounds to start, as the longer cook time for a massive brisket may dry it out. You can always make more if needed. Look for a flex in the brisket that indicates tenderness – too stiff means it’s overaged.
Brining is Key
The secret to great corned beef is in the brine. The brisket needs a good 4-7 day soak in the salty mixture for full flavor infusion and tenderizing. Use a ratio of 1 cup salt to 1 gallon water as your base.
From there, add lots of flavor – garlic, pickling spice, bay leaves, brown sugar, etc. I like using a bottle or two of beer for extra complexity. Make enough brine to fully submerge the meat. Brine in the fridge, flipping the brisket daily.
Once brined, rinse the brisket well and pat very dry. Let sit overnight in the fridge uncovered to form a pellicle for smoke absorption. It’s then ready for the Traeger!
Prepare the Traeger for Smoking
Before cooking the corned beef, we need to get the Traeger ready:
- Clean the grill grates well and remove any residue.
- Load the hopper with preferred smoking wood pellets – I suggest hickory or cherry.
- Turn on the grill, open the lid, and preheat to 225°F with smoke setting on.
- Allow 15-20 minutes to preheat properly and stabilize temperature before cooking.
Maintaining an even, low temperature is crucial for perfectly smoked corned beef.
Smoking Process for Corned Beef Perfection
Now for the fun part – smoking that sumptuous corned beef! Follow these steps:
- Pat the brisket dry one last time. Season all over with a beef rub or just black pepper.
- Place brisket fat side up on grill grates and insert a probe thermometer into the thickest part.
- Smoke with lid closed until the internal temperature hits 160°F, about 4-5 hours.
- At 160°F, double wrap the brisket tightly in foil and return to the grill.
- Continue cooking until internal temp reaches 203°F for ultra tender meat. This may take 4-8+ hours more.
- Carefully remove brisket, wrap in towels, and rest in a cooler 1+ hour before slicing.
If you don’t have all day, after the initial smoke, you can turn up the heat to 300°F to shorten the cooking time slightly. But go low and slow as long as possible for the most flavor and moisture.
Time to Slice, Serve and Savor!
Once sufficiently rested, it’s time to thinly slice the corned beef against the grain for maximum tenderness. The meat should have a rosy smoke ring around the edges and slice apart nicely.
Piled high on rye bread with spicy mustard, made into a hash with potatoes and onions, or served alongside cabbage and carrots, your homemade Traeger smoked corned beef is sure to be amazing!
Leftovers will keep refrigerated for up to a week. Freeze portions for longer storage. Reheat gently with broth or au jus to restore moisture as needed before serving again.
Tips for Smoked Corned Beef Success
Here are some additional tips to ensure your Traeger smoked corned beef turns out perfectly:
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Use a true brisket instead of round or chuck roast to get that genuine corned beef texture.
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Trim excess hard fat, but leave some for flavor and moisture.
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Rinse well after brining or it may be overly salty.
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Maintain a steady 225-250°F temperature for best smoke infusion.
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Monitor with a wireless thermometer to test doneness without losing heat.
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Let rest sufficiently after smoking before slicing for juicy meat.
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Add spices or aromatics to the brine and rub for flavor variations.
Satisfy Your Corned Beef Cravings with Traeger Smoking
With the Traeger’s precise temperature control and wood smoke flavor, you can take corned beef to new heights at home. Follow this guide for brisket prep, brining, smoking, resting, and serving to achieve corned beef perfection. Play with different wood smoke flavors, rubs, and sides to make it your own.
Impress your friends this St. Patrick’s Day with an insanely delicious from-scratch smoked corned beef. I hope these tips help you master this tasty tradition and satisfy all your corned beef cravings! Now get smoking!
What is Corned Beef?
Corned beef is beef brisket cured in flavored salt water (aka brine), then cooked.
When you buy uncooked meat labeled “corned beef” at the store, that means it has already been cured.
How to Prepare Brine for Smoked Corned Beef
Brining is the secret sauce behind every succulent bite of corned beef, and a necessary step in preparation if you want your brisket to be infused with flavor, tenderness, and moisture.
A standard rule for brine is to use 1 cup of salt for every 1 gallon of water. But corned beef is traditionally heavy on the salt. Use 1½ cups of salt per gallon of water. The brine should also contain other flavor elements such as bay leaves, and mustard seeds (and other spices). You can also use pickling spice which is a combination of herbs and spices. Another potential ingredient? This Traeger corned beef recipe calls for beer in the brine.
There are several different ways to make brine. One method is to add all the ingredients to a pot and stir it until the salt dissolves.
You can also toast the aromatic elements to enhance their flavors, and then heat the brine to a simmer, which will help the flavors blend and the salt dissolve. After that, take the brine off the heat and let it rest until it returns to room temperature.
Once youve made the brine, add the brisket. Make sure the brisket is fully submerged. If any of the brisket is peeking out, the meat could spoil. If you havent made enough brine for the brisket to be fully submerged, make more. Weigh the brine down with a plate or other heavy object so it will stay beneath the water.
Then, place the container in the refrigerator for 3 to 4 days to cure, stirring daily.
Traeger Corned Beef – Ace Hardware
FAQ
What temperature do you cook corned beef on a Traeger?
You can set your grill’s temperature anywhere between 180 to 275°F to smoke corned beef brisket. The lower the temperature, the longer the cook will take, and the more smoke flavor your brisket will get.
What is the best method to cook corned beef?
Slow cooking with a crock pot or using an instant pot is a fantastic way to cook corned beef, resulting in melt-in-your-mouth, tender meat throughout. You can make a delicious, hearty meal with simple ingredients and a crock pot or instant pot. Your whole family will enjoy it.
How long to smoke a 3 lb corned beef brisket?
Place Corned Beef in Preheated Smoker
Place corned beef directly on the smoker grate, fat side up and insert your smoker’s meat thermometer probe into the thickest part of the brisket. Smoke for 3-4 hours or until the meat reaches an internal temperature of 165° F.
What temperature does corned beef fall apart at?
Cook the corned beef to 185-200 degrees F. The closer it gets to 200 degrees, the more fall apart tender it will become. The high internal temperature allows collagen to break down, making the meat melt in your mouth tender. You don’t want to cook the corned beef brisket past 200F, however, because it can become mushy.