Smoked Corned Beef Brisket (Traeger or Pellet Grill Recipe)

Why You’ll Love This Recipe

Smoked Corned Beef Brisket on a Traeger or pellet grill transforms a traditional brined cut into a smoky, tender, and flavor-packed masterpiece. Slow-smoked over wood pellets, this twist on classic corned beef is ideal for sandwiches, holiday meals, or BBQ platters. It’s easy to prep, loaded with deep flavor, and always a crowd-pleaser.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

corned beef brisket (flat cut or point cut)mustard (yellow or Dijon, as a binder)black peppergarlic powderonion powdersmoked paprikabrown sugarpellet grill wood chips (hickory, oak, or cherry recommended)

directions

Preheat your Traeger or pellet grill to 225°F.

Remove corned beef from packaging and rinse thoroughly to reduce saltiness. Pat dry with paper towels.

Rub a thin layer of mustard over the entire brisket.

Mix black pepper, garlic powder, onion powder, smoked paprika, and brown sugar to create a dry rub.

Coat the brisket evenly with the rub, pressing it into the surface.

Place the brisket directly on the grill grates, fat-side up.

Smoke at 225°F for about 6–7 hours, or until internal temperature reaches 195–203°F.

Optional: Wrap in butcher paper or foil once it hits 165°F for a juicier finish.

Rest the brisket for 30 minutes, then slice against the grain and serve.

Servings and timing

This recipe yields approximately 6–8 servings.Preparation time: 15 minutesSmoking time: 6–7 hoursResting time: 30 minutesTotal time: 7–8 hours

Variations

Soak corned beef in water overnight to remove more salt for a milder flavor.

Add chili flakes or cayenne for heat in the rub.

Smoke with different wood pellets for unique flavor profiles.

Baste with apple cider vinegar or beer during smoking for moisture.

Serve with cabbage, potatoes, or make Reuben sandwiches.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat gently in a covered skillet or oven at 300°F with a splash of broth or water. Freeze slices for up to 2 months.

FAQs

Do I need to soak the corned beef first?

Soaking is optional but helps reduce excess saltiness.

What kind of wood pellets are best?

Hickory, oak, cherry, or applewood all pair well with beef.

Do I trim the fat?

Trim excess fat, but leave a thin layer for moisture and flavor.

Should I wrap the brisket?

Wrapping at 165°F helps retain moisture and speeds up the cook.

How do I slice it?

Always slice against the grain for the most tender bites.

Is it the same as pastrami?

They’re similar, but pastrami is usually brined longer and seasoned with different spices before smoking.

Can I smoke it higher than 225°F?

You can, but low and slow yields the most tender results.

What temp should I cook it to?

195–203°F internal temperature ensures it’s tender and juicy.

Can I use a regular brisket?

Yes, but it won’t have the same brined flavor as corned beef.

Do I need to flip it during smoking?

No, keep fat-side up the entire time for self-basting.

Conclusion

Smoked Corned Beef Brisket on a Traeger or pellet grill is a bold, flavorful way to enjoy a classic cut. With deep smoke, a tender interior, and a beautifully seasoned crust, this slow-cooked version is perfect for BBQ lovers and holiday feasts alike. Try it once, and it may become your new favorite way to enjoy corned beef.

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