Traeger Corned Beef

Main

• 1 (12-16 lb) whole packer brisket

Brine Ingredients

• 1 Tablespoon Whole allspice berries
• 1 Tablespoon yellow or brown mustard seeds
• 1 Tablespoon whole coriander seeds
• 1 Tablespoon red pepper flakes
• 1 Tablespoon whole cloves
• 1 Tablespoon whole black peppercorns
• 9 Whole cardamom pods
• 6 dry bay leaves, crumbled
• 2 Teaspoon ground ginger
• 1/2 Cup brown sugar
• 4 Tablespoon pink curing salt
• 1 1/2 Cup kosher salt
• 1/2 Whole cinnamon stick
• 1 Gallon water, plus more as needed

Rub Ingredients

• 1 Tablespoon Whole allspice berries
• 1 Tablespoon ellow or brown mustard seeds
• 1 Tablespoon whole coriander seeds
• 1 Tablespoon red pepper flakes
• 1 Tablespoon whole cloves
• 1 Tablespoon whole black peppercorns
• 9 Whole cardamom pods
• 3 Tablespoon whole fennel seeds
• 6 dry bay leaves, crumbled
• 2 Teaspoon ground ginger
• 1 cup brown sugar
• 1/4 Cup kosher salt
• 3 Tablespoon onion powder
• 3 Tablespoon garlic powder

Instructions

1. Make the brine: In a small skillet, toast the allspice berries, mustard seeds, coriander seeds, red pepper flakes, cloves, black peppercorns, and cardamom pods over high heat until fragrant, 2-4 minutes. Transfer the toasted spices to a mortar and pestle or spice grinder and coarsely grind. Add the bay leaves and ground ginger.
2. Add the water to a large pot. Add the toasted spices, brown sugar, pink salt, kosher salt, and cinnamon stick. Bring to a simmer over high heat and stir until the salt and sugar have dissolved. Remove the pot from the heat and let the brine cool to room temperature.
3. Trim all the fat off the top and all but 1/4 inch of fat off the bottom of the brisket. Place brisket in a large, flat container. Pour the brine over the brisket, adding more water if needed to submerge. Cover and refrigerate for 4-5 days, flipping every day or so.
4. Make the rub: In a small skillet, toast the allspice berries, mustard seeds, coriander seeds, red pepper flakes, cloves, black peppercorns, cardamom pods, and fennel seeds over high heat until fragrant, 2-4 minutes. Transfer the spices to a mortar and pestle or spice grinder and grind into a fine powder. Transfer to a small bowl and add the bay leaves, ginger, brown sugar, kosher salt, onion powder, and garlic powder. Stir well to combine.
5. Remove brisket from the brine and discard brine. Rinse the brisket well under cool water, then return to the container and cover with fresh water. Soak for 3 hours, replacing the water every hour.
6. When ready to cook, set the Traeger temperature to 250℉ and preheat with the lid closed for 15 minutes.
7. Season the brisket liberally on all sides with the dry rub.
8. Place the brisket directly on the grill grates. Insert the probe into the thickest part of the brisket. Close the lid and cook until the internal temperature reaches 160℉, 4 1/2-6 hours.
9. Remove the Traeger corned beef from the grill and wrap in a double layer of aluminum foil. Return to the grill, reinsert the probe, and cook until the internal temperature reaches 205℉, 3-4 hours more.
10. Remove the corned beef from the grill, wrap in a bath towel, and let rest at room temperature for 1 hour, or in an insulated cooler for 3 hours.
11. Slice the corned beef against the grain and serve as desired. Enjoy!

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