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Barbecue beef brisket being cut on cutting board

Smoked Corned Beef Brisket

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  • Author: Kay Keene
  • Total Time: 5 hours 15 minutes
  • Yield: 4 1x


Using only three ingredients you can create a perfectly soaked corned beef brisket that the whole family will enjoy and the leftovers can be used to make a yummy breakfast.


Units Scale
  • 1/4 cup Dijon mustard
  • 3 lb corned beef brisket flat, fat cap 1/4 inch thick
  • 1 bottle of Trager Apricot BBQ sauce
  • Cherry pellets


  1. Soak the corned beef in water for eight hours, make sure that you change the water every two hours.
  2. Next, preheat your Traeger to 275℉ for 15 minutes with the lid closed.
  3. Put the brisket on the grill with the fat side up and insert the probe into the thickest part. Cook for two hours with the lid closed.
  4. While you wait, mix the Dijon mustard and Traeger apricot BBQ sauce in a bowl.
  5. Using an aluminum foil pan pour half of the sauce in. Then move the brisket to the pan and spread the rest of the sauce over the top. Cover with tin foil.
  6. Put the brisket back on the grill, re-insert the probe, and cook for 2-3 hours until the internal temperature reaches 203°F.
  7. Take the brisket off the grill and allow it to rest for 15-20 minutes. Next, slice it against the grain and serve it with your favorite side dishes.
  • Prep Time: 15 minutes
  • Cook Time: 5 hours
  • Method: Grill