Traeger Corned Beef

I’m in love with my Traeger Ironwood XL Grill, and this recipe for Traeger Corned Beef with a sweet mustard sauce is easy, quick, and full of flavor. The combination of the mustard and the touch of smoke from the pellet grill makes this smoked corned beef the perfect Irish meal!

Corned beef 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. It’s a delicious recipe for company, as we made it for our friends this week. They loved it, and I know you will, too!

Traeger Corned Beef

Even in 20-degree weather, the Traeger has no problems getting up to temp and maintaining the heat. With the soaking time, this recipe does take some time and planning, but it’s a great recipe to make even in the middle of the winter. 

A tender and juicy smoked corned beef brisket, with a mustard glaze, has always been my preference on Saint Patrick’s Day, over the traditional boiled method. This method yields a perfectly cooked corned beef with a smoky-mustard flavor that is perfect for a traditional corned beef dinner, or for slicing thinly for sandwiches or sliders.

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.

Why I love this recipe

• Corned beef is an affordable cut of meat, and this recipe makes the best ever St. Patrick’s Day meal.
• Soak and smoke and grill for a super easy to pull this dish together.
• The Ironwood XL Traeger grill makes short work for grilling this cut of meat.
• Good enough for company, especially with our secret mustard sauce.

Gather these ingredients

• 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

How to make Traeger Corned Beef

1. 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.
2. Smoke the brisket: Set the Traeger temperature to 275℉ and preheat with the lid closed for 15 minutes. Insert the probe into the thickest part of the brisket. Place the brisket directly on the grill grates, fat-side up. Close the lid and cook for 2 hours.
3. 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).
4. 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.
5. 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.
6. 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. 
7. 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.

How to make the secret mustard sauce (optional)

1. Take a small bowl and add the sour cream, mustard, and sugar. 
2. Mix until combined. Keep in the fridge until ready to serve.

How to cook corned beef in the oven

1. Preheat the oven to 350 degrees.
2. Make the mustard glaze (above).
3. 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.
4. 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.
5. 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).
6. Again, remove from the oven and cover it loosely with a piece of foil and let rest for 15 to 20 minutes before slicing.
7. 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

• 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).
• Toss the seasoning packet (you do not need it for this recipe).
• 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).
• Plan side dishes, too, like our popular Irish Mashed Potatoes. 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!
• Serve any leftovers on sandwiches or sliders!

Serving suggestions

Traeger Corned Beef 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

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Traeger Corned Beef

Infused with mustard flavor and grilled to perfection, this Traeger Corned Beef is delicious sliced for a smoked corned beef and cabbage meal.

Prep Time: 15 minutes mins

Cook Time: 4 hours hrs 30 minutes mins

Soaking time: 4 hours hrs

Total Time: 8 hours hrs 45 minutes mins

Yield: 12

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Ingredients

 

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Corned Beef:

• 5 lb Corned Beef – we buy at Costco
• 2 Tbsp yellow mustard
• 2 Tbsp dijon mustard
• 2 Tbsp grainy mustard
• 2 tablespoon dark brown sugar
• 1 tsp of sweet paprika
• black pepper to taste
• 2 teaspoon 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

Equipment

• Traeger XL Ironwood Grill (or you can use an oven)

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.
• Insert the probe into the thickest part of the brisket. 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.

Cuisine: Irish

Course: Main Course

Author: Sandy / Reluctant Entertainer

Calories: 429kcal, Carbohydrates: 4g, Protein: 29g, Fat: 32g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 15g, Trans Fat: 0.001g, Cholesterol: 113mg, Sodium: 2443mg, Potassium: 607mg, Fiber: 1g, Sugar: 3g, Vitamin A: 128IU, Vitamin C: 51mg, Calcium: 42mg, Iron: 3mg

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