SMOKED CORNED BEEF BRISKET - TRAEGER

By jkelly117

Ingredients

• 1 corned beef brisket
• flat, 3 to 4 pounds, with
• a fat cap at least 1/4
• inch thick
• 1 bottle Traeger Apricot
• Barbecue Sauce, or your
• favorite
• fruit-based barbecue
• sauce
• 1/4 cup Dijon-style
• mustard
• Hickory, Oak, Apple, Pecan

Details

Servings 6

Preparation

Step 1

Remove the corned beef brisket from its
packaging and discard the spice packet, if
any.
? When ready to cook, start the Traeger
grill on Smoke with the lid open until the
fire is established (4 to 5 minutes). Set the
temperature to 275 degrees F and preheat,
lid closed, for 10 to 15 minutes.
? Put the corned beef brisket directly on
the grill grate, fat side up, and cook for 2
hours. Meanwhile, combine the barbecue
sauce and the mustard in a medium bowl,
whisking to mix.
? Pour half of the barbecue 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 barbecue 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 185 degrees F on an instant-read meat
thermometer. Allow the meat to rest for 15
to 20 minutes.
? Slice across the grain into 1/4-inch
slices with a sharp knife and serve
immediately. If desired, spoon some of the
sauce over each serving.