I grew up eating corned beef the traditional way. Big pot. Cabbage floating around. Everything soft and salty and fine. Not bad, just predictable.
Then one day I tossed a corned beef on my pellet grill mostly out of curiosity. I didn’t even know if it would work. That first bite had smoke, crust, fat rendered just right, and actual texture instead of that boiled softness.
I never went back after that. Now this is the version I crave. It feels like barbecue and comfort food met halfway and decided to stay together.
Ingredients I Used for the Recipe
- 3 to 5 pound corned beef brisket – The star of the show. I use a pre-brined one so I skip the whole curing process.
- 2 cups beef broth – Added during the second phase to keep the meat juicy while it finishes cooking.
- 1 tablespoon black pepper – Builds that bold outer crust and balances the saltiness.
- 2 tablespoons brown sugar – Just enough sweetness to help caramelization and mellow the spices.
- 1 tablespoon garlic powder – Gives that deep savory backbone.
- 1 tablespoon onion powder – Rounds everything out with a subtle sweetness.
- 1 tablespoon ground coriander – This keeps the flavor tied to classic corned beef while still tasting like barbecue.
- 1/2 cup honey – For the dipping sauce. Adds smooth sweetness that works with the smoke.
- 1/2 cup brown mustard – Tangy contrast that cuts through the richness.
- 1/4 cup Greek yogurt (optional) – Makes the sauce creamy if I feel like going that route.
How to make Smoked Corned Beef Brisket (Traeger or Pellet Grill Recipe)?
Step 1 – Soak the Brisket
This part matters more than people think. Corned beef is cured in salt, so I soak it in water for at least 2 hours, sometimes overnight if I plan ahead.
I change the water a few times. It pulls out excess salt so the final result tastes balanced instead of overwhelming.
Step 2 – Dry It and Season Generously
After soaking, I pat the brisket really dry. If the surface is wet, the seasoning won’t stick well and you won’t get that crust.
I mix the pepper, brown sugar, garlic powder, onion powder, and coriander, then coat every inch. I don’t sprinkle. I press it in like I mean it.
Step 3 – Preheat the Pellet Grill
I set my grill to 275°F. That temperature gives enough heat to render fat while still cooking low and slow.
Any mild wood works great here. I lean toward oak or hickory because they add smoke without overpowering the cured flavor.
Step 4 – Start the Smoke
The brisket goes on fat side up so it naturally bastes itself as it cooks. I leave it alone for a couple hours and let the smoke do its job.
This is the phase where the outside develops color and starts forming that bark.
Step 5 – Braise to Finish
Once the internal temp hits around 160°F, I transfer the brisket into a foil pan with the beef broth. Then I cover it tightly with foil.
This step is what transforms it from firm to sliceable tender. The moisture helps break everything down without drying out.
Step 6 – Cook Until Tender
I put the covered pan back on the grill and continue cooking until the internal temperature reaches about 205°F.
That number sounds high, but this is where the connective tissue finally gives up and turns into that melt-in-your-mouth texture.
Step 7 – Let It Rest Before Touching It
I rest it for at least 15 minutes. Longer if I have patience, which I usually don’t.
Resting keeps the juices inside instead of running all over the cutting board.
Step 8 – Make the Quick Honey Mustard
I stir together honey, brown mustard, and sometimes Greek yogurt. Takes maybe one minute.
The sauce isn’t fancy, but with smoky beef it just works.
Step 9 – Slice Against the Grain
I slice it thin, always against the grain. If you slice the wrong direction, it’ll feel chewy even when it’s perfectly cooked.
This is the moment where you finally see that smoke ring and realize you did everything right.
How I Like to Serve It
Most of the time I pile slices onto toasted bread and call it a day. Nothing complicated. Maybe a little sauce, maybe not.
When I cook this for friends, it turns into a build-your-own sandwich situation. People hover around the cutting board and steal pieces before I can even plate them.
It also works great with roasted cabbage or potatoes if I want to lean into the classic feel without actually boiling anything.
Tips
Things I Learned the Hard Way
Don’t skip soaking the meat. I tried rushing it once and the salt level was intense. Lesson learned.
Leave the fat cap alone. It protects the brisket while it smokes and adds flavor you can’t replace later.
Use a thermometer instead of guessing. Corned beef is stubborn and doesn’t care about cooking timelines.
Give yourself more time than you think you need. This is not a last-minute dinner.
Slice only what you plan to eat right away. It stays juicier that way.
Why This Became One of My Favorite Things to Cook
There’s something satisfying about taking a cut of meat people usually boil and turning it into something smoky and rich. It feels like discovering a secret.
The process is mostly hands-off, which means I get to enjoy the day while the grill does the work. I check on it, maybe snack a little, maybe adjust nothing at all.
Every time I make this, it disappears faster than I expect. That’s usually the sign a recipe earned a permanent spot in my rotation.
If you already have a pellet grill, this is one of those cooks that makes you glad you bought it in the first place.
Smoked Corned Beef Brisket Recipe
Description
This Smoked Corned Beef Brisket is seasoned with a simple BBQ dry rub and slow smoked until each slice is tender and melt-in-your-mouth. Perfect for St. Patrick's Day or any day you crave smoky, savory beef. Pile it into sandwiches, serve with classic sides, and don't forget the homemade honey mustard for dipping!
ingredients
Main Ingredients
Spice Rub
Honey Mustard Sauce (Optional)
Instructions
-
Soak the Corned Beef
Remove the corned beef from packaging and discard the spice packet. Soak in cold water for at least 2 hours or overnight, changing the water 3-4 times to reduce saltiness. Pat dry with paper towels.Soaking is essential to balance the intense salt-cure flavor. -
Prepare the Spice Rub
In a small bowl, whisk together black pepper, brown sugar, garlic powder, onion powder, and ground coriander until well combined. -
Apply the Rub
Generously coat the entire surface of the corned beef with the spice rub, pressing gently to adhere.Don't be shy – a thick layer creates a flavorful crust. -
Preheat Smoker
Preheat your pellet grill or smoker to 275°F (135°C).Use wood pellets like hickory, oak, or mesquite for classic smoke flavor. -
Smoke the Brisket
Place the corned beef on the smoker fat side up. Smoke for 2-3 hours until the internal temperature reaches 160°F (71°C).Use a meat thermometer for accuracy. -
Braise the Brisket
Pour beef broth into a disposable aluminum pan. Place the brisket fat side up in the pan, cover tightly with foil, and return to the smoker.This step keeps the meat moist and tender during the long cook. -
Finish Smoking
Continue smoking for another 2-3 hours until the internal temperature reaches 205°F (96°C).Check temperature every 30-40 minutes during the final stage. -
Rest the Meat
Remove the brisket from the smoker and let it rest, covered, for 15-20 minutes before slicing.Resting allows juices to redistribute for maximum tenderness. -
Make the Sauce & Serve
While the meat rests, stir together honey, brown mustard, and Greek yogurt (if using) for the honey mustard sauce. Slice the corned beef against the grain into ¼-inch thick slices and serve with the sauce.Always slice against the grain for the most tender bites.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 380kcal
- % Daily Value *
- Total Fat 25gg39%
- Saturated Fat 9gg45%
- Trans Fat 0gg
- Cholesterol 100mgmg34%
- Sodium 1350mgmg57%
- Potassium 450mgmg13%
- Total Carbohydrate 8gg3%
- Dietary Fiber 1gg4%
- Sugars 6gg
- Protein 28gg57%
- Calcium 3% mg
- Iron 15% mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Don't skip the soak: Corned beef is salt-cured; soaking reduces excess saltiness for a balanced flavor.
- Keep the fat: Do not trim the fat cap – it bastes the meat as it smokes, keeping it juicy.
- Season generously: Apply the rub thickly for a flavorful, peppery crust.
- Slice against the grain: This shortens muscle fibers for the most tender slices.
- Make ahead: Smoke the brisket a day ahead, then reheat gently wrapped in foil for easy entertaining.
