Description

Smoked Corned Beef Brisket made on a Traeger or pellet grill is a smoky, flavorful twist on the classic brined beef. Slow-smoked until tender and infused with wood-fired flavor, it’s perfect for sandwiches, platters, or St. Patrick’s Day feasts.

Ingredients

Units Scale

1 (3-4 lb) corned beef brisket, rinsed and patted dry
2 tablespoons yellow mustard
2 tablespoons coarse black pepper
1 tablespoon brown sugar
1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground coriander
1/2 cup beef broth or water (optional, for wrapping)

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Instructions

Preheat your Traeger or pellet grill to 250°F using hickory or oak pellets.
Rinse the corned beef under cold water to remove excess brine and pat dry with paper towels.
Rub the brisket with yellow mustard as a binder.
Mix the pepper, brown sugar, paprika, garlic powder, onion powder, and coriander. Rub evenly over the brisket.
Place the brisket directly on the grill grates, fat side up. Smoke for 3–4 hours or until internal temp reaches 165°F.
Wrap the brisket in butcher paper or foil (add broth if using), then continue smoking until internal temperature reaches 200–205°F (about 2–3 more hours).
Remove from grill and let rest, wrapped, for at least 30 minutes before slicing against the grain.
Serve hot in sandwiches, with cabbage, or as a main course.

Notes

Soaking the brisket in water for a few hours before smoking can reduce saltiness.
Use a reliable meat thermometer for accurate results.
Leftovers make excellent Reuben sandwiches or hash.
Pellet choice influences flavor—oak and hickory add boldness, while applewood adds subtle sweetness.

Nutrition

Serving Size: 6 oz
Calories: 370
Sugar: 3g
Sodium: 1150mg
Fat: 24g
Saturated Fat: 9g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 0g
Protein: 32g
Cholesterol: 100mg