Smoked Corned Beef Brisket
Nothing is better than a Smoked Corned Beef Brisket, especially for St. Patrick’s Day, on a Traeger Grill, coated with a sweet mustard sauce. What is the best method for cooking corned beef? We are partial to smoking it on the pellet grill for the perfect Irish meal. The secret to tender meat is cooking it on low heat and slow!
Whether it’s St. Patrick’s Day (or not) you must try our easy Smoked Corned Beef Brisket! You’ll be hooked after one bite of this tender meat!
A corned beef brisket is one of my favorite cuts of meat during the month of March. If cooked right, it is so tender, and it takes the mustard flavors really well in this recipe. It’s a delicious recipe for company, served with colcannon potatoes, roasted carrots and parsnips, and Irish brown soda bread. We serve it for our friends every year. They love it, and I know you will, too!
How long does it take to smoke a Corned Beef on the Traeger?
Even in 20-degree weather, our Traeger has no problems getting up to temp and maintaining the heat. With the soaking time of 4 hours, and the cooking time of 4 hours, this recipe does take some time and planning. It’s a great recipe to make even in the middle of the winter. We also love smoked corned beef and cabbage!
Why do you soak a corned beef before smoking?
- Reduces salt content: Soak for a less salty flavor. The salt helps to leach out the brine into the water.
- Improves flavor and texture: The soaking process really enhances the overall taste and texture of the cooked brisket.
- Rinse before soaking: Whether boiling a corned beef or preparing it to smoke, we always rinse the meat under cold water to remove any salt on the surface.
- Soaking time: We soak for 4 hours, but you can also soak it overnight. You may need to change the water once during the process for best results.
Why I love this Smoked Corned Beef Brisket
- Affordable: Corned beef is an affordable cut of meat, and this recipe makes the best ever St. Patrick’s Day meal.
- Grill: The Ironwood XL Traeger grill makes short work for grilling this cut of meat.
- Smoking: This method yields a perfectly cooked brisket with a smoky-mustard flavor that is perfect for a traditional Irish meal, or for slicing thinly for sandwiches or sliders.
- Dinner party worthy: Good enough for company, especially with our secret mustard sauce!
Can you smoke a store-bought corned beef brisket?
Yes you can! We always buy ours at Costco. Easy! Here are the easy ingredients we use:
- Corned Beef – we buy at Costco
- Yellow mustard
- Dijon mustard
- Grainy mustard
- Dark brown sugar
- Sweet paprika
- black pepper to taste
- Onion salt
For mustard sauce
- Sour cream
- Trader Joe’s Aioli Garlic Mustard Sauce: or 2 Tbsp. Dijon mustard
- Sugar
What temp does brisket break down?
A brisket really starts breaking down and becoming tender between 195°F to 205°F (90°C to 96°C). We cook ours to about 203°F which yields a very tender and wonderful brisket.
Should you wrap a brisket or not wrap it? Wrap it!
- Soak the brisket: Remove corned beef brisket from the packaging (toss the seasoning packet), and soak the brisket in water for at least 4 hours, changing the water at least once during the soaking process. Remove from the water and pat it dry.
- Smoke the brisket: Set the Traeger temperature to 275℉ and place the brisket directly on the grill grates, fat-side up. Close the lid and cook for 2 hours.
- Make the glaze: In a small bowl, add the mustards, brown sugar, paprika, onion powder, and pepper; stir until combined. Set aside about 2 Tbsp of the sauce (to add at the very end of cooking).
- Prepare the foil: Double line 2 large pieces of foil (enough to completely wrap the brisket with extra). Add 1/2 of the sauce in the middle of the foil, and then with tongs, transfer the hot brisket to the foil, fat-side up. Pour the remaining sauce mixture over the top of the brisket, using a spatula to spread it evenly. Bring the foil up and over the brisket to completely seal the package tightly.
- Cook the brisket: Return the brisket to the grill, re-insert the probe, and continue to cook until the internal temperature reaches 203°F, 2 hours more.
- Remove the cooked brisket from the grill; carefully open the foil, but cover it loosely with a piece of foil and let rest for 15 to 20 minutes before slicing.
How to make the secret mustard sauce (optional)
- Take a small bowl and add the sour cream, mustard, and sugar.
- Mix until combined. Keep in the fridge until ready to serve.
How to cook corned beef in the oven
- Preheat the oven to 350 degrees.
- Make the mustard glaze (above).
- Fold a foil pack: Double line 2 large pieces of foil (enough to completely wrap the brisket with extra). Add 1/2 of the sauce in the middle of the foil, and then with tongs, transfer the hot brisket to the foil, fat-side up. Pour the remaining sauce mixture over the top of the brisket, using a spatula to spread it evenly. Bring the foil up and over the brisket to completely seal the package tightly.
- Bake in the oven for 50 minutes per pound (so about 4 hours). Or, better yet, check the internal temperature with a quick-read thermometer to see that it has reached 145 °F.
- Take out of the oven and carefully open the foil; spread the rest of the mustard mix that you reserved on the top. Turn the oven up to 375 degrees and bake for 15 more minutes (uncovered).
- Again, remove from the oven and cover it loosely with a piece of foil and let rest for 15 to 20 minutes before slicing.
- Slice the meat about 1/4” thick, cutting it against the grain, and serve with a mustard sauce. Also serve with your favorite side dishes like potatoes, carrots, or cabbage.
Tips & substitutions
- Where to buy a corned beef: Buy the corned beef at any grocery store, but the prices are pretty good at Costco. You can also get a larger piece of meat (if you are serving at a dinner party).
- No seasoning packet: Toss the seasoning packet (you do not need it for this recipe).
- Secret sauce: The secret mustard sauce is fantastic and everyone always asks for the recipe, but it’s optional. You serve it on the side with the corned beef (3 easy ingredients).
- Side dishes: Plan side dishes, too, like our Leek and Potato Soup. Or roast small pieces of potatoes, onions, peppers, and cabbage (tossed in avocado oil, salt & pepper) in the oven at 400 degrees (covered for about 20 minutes). Remove the foil and roast further for about 10 minutes. Delish!
- Leftovers: Serve any leftovers on sandwiches or sliders!
Serving suggestions for Smoked Corned Beef Brisket
Slice the meat about 1/4” thick, cutting it against the grain, and serve with a mustard sauce. The secret to serving is to set out a bowl of our “secret mustard sauce” for dipping. Give it a try – for the meal or for spreading on sandwiches.
This smoked brisket goes so well with so many other dishes. I love serving them with Mashed Potato Casserole and Green Beans with Bacon and Onions. Or, for an easier meal, our Irish slaw and a simple Irish Pub Salad are perfect accompaniments to this recipe.
Storage
Store any leftovers in an airtight container in the fridge for 3-4 days. Optional to freeze the leftover corned beef, too. Package it in an airtight freezer-safe container or bag for up to 1 month.
Check out these awesome Irish recipes while you’re here
- Irish Bangers and Mash
- Irish Bread Pudding
- Brown Soda Bread
- Guinness Beef Stew
- Guinness Stout Ginger Cake
Get the Recipe:
Smoked Corned Beef Brisket
Ingredients
Corned Beef:
- 5 lb Corned Beef – we buy at Costco
- 2 Tbsp yellow mustard
- 2 Tbsp dijon mustard
- 2 Tbsp grainy mustard
- 2 Tbsp dark brown sugar
- 1 tsp of sweet paprika
- black pepper to taste
- 2 tsp of onion powder
Mustard Sauce:
- 1 cup sour cream
- 4 Tbsp Trader Joe’s Aioli Garlic Mustard Sauce, or 2 Tbsp. Dijon mustard
- 1 tsp. sugar
Instructions
- Remove corned beef brisket from the packaging (toss the seasoning packet), and soak the brisket in water for at least 4 hours, changing the water at least once during the soaking process. Remove from the water and pat it dry.
Cook on the Traeger:
- Set the Traeger temperature to 275℉ and preheat with the lid closed for 15 minutes.
- Place the brisket directly on the grill grates, fat-side up. Close the lid and cook for 2 hours.
- In a small bowl, add the mustards, brown sugar, paprika, onion powder, and pepper; stir until combined. Set aside about 2 Tbsp of the sauce (to add at the very end of cooking).
- Double line 2 large pieces of foil (enough to completely wrap the brisket with extra). Add ½ of the sauce in the middle of the foil, and then with tongs, transfer the hot brisket to the foil, fat-side up. Pour the remaining sauce mixture over the top of the brisket, using a spatula to spread it evenly. Bring the foil up and over the brisket to completely seal the package tightly.
- Return the brisket to the grill, re-insert the probe, and continue to cook until the internal temperature reaches 203°F, 2 hours more.
- Remove the cooked brisket from the grill; carefully open the foil, but cover it loosely with a piece of foil and let rest for 15 to 20 minutes before slicing.
- Slice the meat about ¼” thick, cutting it against the grain, and serve with a mustard sauce. Also serve with your favorite side dishes like potatoes, carrots, or cabbage.
Make the mustard sauce:
- In a small bowl add the sour cream, mustard, and sugar. Mix until combined. Keep in the fridge until ready to serve.
Cook in the oven:
- Preheat the oven to 350 degrees.
- In a small bowl, add the mustards, brown sugar, paprika, onion powder, and pepper; stir until combined. Set aside about 2 Tbsp of the sauce (to add at the very end of cooking).
- Double line 2 large pieces of foil (enough to completely wrap the brisket with extra). Add 1/2 of the sauce in the middle of the foil, and then with tongs, transfer the hot brisket to the foil, fat-side up. Pour the remaining sauce mixture over the top of the brisket, using a spatula to spread it evenly. Bring the foil up and over the brisket to completely seal the package tightly.
- Place in the oven; bake for 50 minutes per pound (so about 4 hours). Or, better yet, check the internal temperature with a quick-read thermometer to see that it has reached 145 °F.
- Remove from the oven and carefully open the foil; spread the rest of the mustard mix that you reserved on the top. Turn the oven up to 375 degrees and bake for 15 more minutes (uncovered).
- Remove from the oven and cover it loosely with a piece of foil and let rest for 15 to 20 minutes before slicing.
- Slice the meat about 1/4” thick, cutting it against the grain, and serve with a mustard sauce. Also serve with your favorite side dishes like potatoes, carrots, or cabbage.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
This is my new go to, my family loves it after years of crockpot corned beef.