The best homemade corned beef takes time, but the big-league flavor is well worth the wait. Devour it for dinner, then use leftovers in a breakfast hash & Reuben sandwiches.
- 3 Bottle (12 oz) dark lager beer, apple juice or water
- 1 1/2 Cup Kosher salt
- 1/2 Cup Brown sugar
- 1 1/2 Cup Morton Tender Quick Home Meat Cure
- 5 Tablespoon pickling spice
- 1 Medium onion, peeled and sliced thick
- 5 Clove garlic, peeled and smashed
- 1 (9-12 lb) whole packer brisket, fat cap trimmed to 1/4 inch
- Traeger Prime Rib Rub
- For the Brine: In a large stockpot or food-safe pail, combine 3 quarts of cold water, beer, kosher salt, brown sugar and curing salt. Stir with a long-handled spoon until the salt and sugar crystals have dissolved.
- Add the pickling spice, onion and garlic. Transfer the brine to the refrigerator.
- Add the meat to the brine and weigh it down so the meat is completely submerged. Brine the brisket for 3 to 4 days in the refrigerator, stirring once daily.
- Remove the brisket from the brine and discard the brine. Rinse the brisket thoroughly under cold running water.
- Sprinkle with Traeger Prime Rib Rub.
- When ready to cook, set Traeger temperature to 250°F and preheat, lid closed for 15 minutes.
- When Traeger is up to temperature, place beef brisket directly on the grill grate and cook until meat reaches an internal temperature of 160°F (about 4 to 5 hours).
- Wrap in a double layer of foil and add 1-1/2 cup water to the meat. Place back on the Traeger until meat reaches an internal temperature of 204°F (about 3 to 4 hours).
- Let rest for 30 minutes. To serve, carve the meat across the grain into 1/4 inch thick slices and transfer to a platter or plates. Enjoy!
Originally posted by Traeger
Posted March 14, 2022