Corned beef is a beloved comfort food with a rich history and bold flavors, but when you add the magic of a Traeger Grill, it becomes something truly unforgettable. This Maple Mustard Corned Beef recipe infuses the meat with a perfect blend of smoky, sweet, and tangy notes, creating a dish that’s both rustic and refined. Whether you’re a longtime fan of smoked meats or new to Traeger cooking, this recipe is sure to impress.
In this blog, we’ll guide you through every step—from selecting the right ingredients to achieving that melt-in-your-mouth texture. Plus, we’ll share tips on how to serve it, ideas for using leftovers, and links to other recipes to try. So, fire up your Traeger and let’s get started!
A Unique Way to Celebrate St. Patrick’s Day
St. Patrick’s Day is just around the corner, and while the classic boiled corned beef and cabbage is a tradition for many, this Maple Mustard Corned Beef on the Traeger offers a fresh and flavorful twist. The combination of smoky, sweet, and tangy flavors elevates the usual salt-cured brisket into something truly special. Smoking the beef low and slow on the Traeger infuses it with a rich, wood-fired essence that pairs beautifully with the maple mustard glaze. If you’re looking to surprise your guests with a St. Patrick’s Day feast that’s both unique and unforgettable, this recipe is the way to go.
The beauty of this dish lies in its balance of flavors and textures. The grainy mustard adds a bold, tangy kick that cuts through the richness of the beef, while the maple syrup brings a touch of sweetness that caramelizes perfectly on the grill. The result is a beautifully glazed corned beef with a smoky crust and melt-in-your-mouth interior. Serving it alongside braised cabbage and maple basil carrots not only adds a pop of color to your table but also ties in those traditional Irish flavors with a gourmet twist.
This recipe is also a fantastic choice if you’re hosting a crowd. The Traeger’s steady heat ensures the meat is cooked to perfection without constant monitoring, leaving you free to enjoy the festivities. Plus, any leftovers can be transformed into hearty Reuben sandwiches or smoked pastrami for the days following St. Patrick’s Day. With its bold flavors and impressive presentation, this Maple Mustard Corned Beef is sure to become a new holiday tradition. 🍀
Why You’ll Love This Recipe for Maple Mustard Corned Beef
This Maple Mustard Corned Beef brings together the best of both worlds: the deep, smoky flavor that only a Traeger Grill can deliver and the bright, bold flavors of grainy mustard and maple syrup. The combination of sweet and savory creates a glaze that caramelizes beautifully on the meat, sealing in the juices and forming an irresistible crust. Slow-cooking the beef at 225°F ensures that each slice is fork-tender and packed with flavor.
The recipe is straightforward enough for a weeknight dinner yet impressive enough to serve at a holiday feast. Using high-quality ingredients like a Snake River Farms corned beef brisket elevates the dish, while the Spiceology Garlic Junkie seasoning adds layers of garlic and spice that enhance every bite. Even better, this recipe makes enough to feed a crowd—or to enjoy in creative ways as leftovers.
Why the Traeger is Perfect for This Recipe
Cooking corned beef on a Traeger Grill takes this classic dish to new heights. The Traeger’s wood pellet system infuses the beef with a deep, smoky flavor that you just can’t get from a traditional oven or slow cooker. Using hardwood pellets like hickory or oak complements the beef’s natural richness, while fruitwoods like cherry can add a subtle sweetness that pairs beautifully with the maple mustard glaze. The consistent heat and smoke circulation ensure that the brisket cooks evenly, preventing any dry or tough spots. Plus, the smoky bark that forms on the outside is packed with flavor and adds a delightful contrast to the tender meat inside.
One of the major benefits of cooking on a Traeger is the precision it offers. With the digital temperature control, you can set the grill to 225°F and trust that it will maintain that temp for hours without needing constant adjustments. This steady, low-and-slow heat is crucial for breaking down the collagen in the corned beef, resulting in that signature melt-in-your-mouth texture. Using the Meater thermometer in tandem with the Traeger’s control system allows you to monitor the internal temperature without lifting the lid, ensuring that you hit the perfect 202°F for slicing. This hands-off approach means you can prep sides or relax while the Traeger works its magic.
Beyond its precision, the Traeger also simplifies cleanup and enhances convenience. The indirect heat from the wood pellets reduces flare-ups and prevents the sugars in the maple syrup from burning, allowing the glaze to caramelize beautifully without becoming bitter. Cooking the beef in a cast iron Dutch oven on the grill not only locks in moisture but also captures all those smoky juices, which can be spooned over the sliced beef for extra flavor. The result is a corned beef that’s smoky, juicy, and bursting with sweet and tangy notes—a dish that truly showcases what the Traeger can do.
Corned beef absorbing smoky flavors while slow-cooking on the Traeger grill. 
The Lodge cast iron Dutch oven locks in moisture and smoky flavor, making it essential for this recipe.
Ingredients You’ll Need
For this recipe for maple mustard corned beef, we rely on a few high-quality ingredients to let the flavors shine. Snake River Farms corned beef brisket is our go-to for its exceptional marbling and tenderness. Grainy mustard not only adds a sharp, tangy contrast to the sweetness of the maple syrup but also helps form that perfect crust. My Garlic Junkie seasoning from Spiceology brings a balanced mix of garlic and spices that cuts through the richness of the meat. And of course, real maple syrup is essential for its deep, caramel-like notes.
Preparing the Corned Beef
To start, preheat your Traeger to 225°F. Rinse the corned beef thoroughly to wash away the excess salt from the curing process, then pat it dry. This step is crucial to prevent the meat from becoming overly salty during the long smoking process. After drying, spread a generous 1/2 cup of grainy mustard over the meat to act as a binder for the seasoning. The mustard also infuses the brisket with a subtle tang that balances the maple’s sweetness.
Once the mustard is applied, coat the brisket evenly with My Garlic Junkie seasoning. This blend of garlic, onion, and spices not only enhances the beef’s natural flavors but also helps build a beautiful bark during the smoke. Insert a Meater thermometer probe into the thickest part of the brisket to monitor the internal temperature throughout the cook.
The Maple Mustard Glaze
The star of this recipe is undoubtedly the maple mustard glaze. Made by combining the remaining mustard with real maple syrup, this glaze offers a perfect balance of sweet and tangy flavors. As the brisket braises in this mixture, it absorbs all the flavors, resulting in meat that’s juicy, tender, and loaded with smoky sweetness. Make sure to turn the brisket in the glaze a few times to ensure even coating and flavor distribution.
Once the brisket reaches an internal temperature of around 202°F and is probe tender, it’s time to rest. Crack the lid of the Dutch oven slightly to vent steam without softening the bark. Let the meat rest for at least 20 minutes before slicing it thinly against the grain for the best texture.
Serving Suggestions: Braised Cabbage and Maple Basil Carrots
This maple mustard corned beef pairs beautifully with sides that offer a mix of sweetness and acidity. We served ours with braised cabbage and maple basil carrots, which add color and balance to the plate.
Braised Cabbage is a classic pairing, absorbing some of the beef’s salty richness while adding a subtle sweetness of its own. Simply brown cabbage wedges in butter, add chicken broth, and let them simmer until tender.
Maple Basil Carrots bring a bright, fresh element to the dish. Glazed with butter and real maple syrup and topped with fresh basil, they complement the beef without overwhelming it. This trio makes for a hearty, satisfying meal that’s sure to please.
Creative Ways to Enjoy Leftover Maple Mustard Corned Beef
Leftover Maple Mustard Corned Beef might just be the best part of making this dish. The flavors only deepen overnight, making it ideal for a variety of other meals.
Reuben Tacos: Combine thin slices of corned beef with Swiss cheese, sauerkraut, and Thousand Island dressing in warm flour tortillas. It’s a fresh take on the classic Reuben! Check out the recipe here.
Reuben Sandwich on the Traeger Flatrock: Grill rye bread with Swiss cheese, sauerkraut, and corned beef for a smoky, melty sandwich that’s perfect for lunch. See the full recipe here.
Quick Pastrami: Transform your leftovers into pastrami by applying a pastrami rub and smoking to 200°F. For detailed instructions, visit here.
Other Recipes to Consider
If you loved this Maple Mustard Corned Beef, you’ll want to try these other beef recipes from the blog:
- Smoked Corned Beef on the Traeger: A simpler approach with just smoke and spice for a pure beef flavor. Check it out here.
- Whiskey Braised Corned Beef: Braised in whiskey and beef broth for a rich, deep flavor that’s perfect for a special occasion. Full recipe here.
- Italian Beef on the Traeger: Slow-smoked chuck roast with Italian spices makes for juicy sandwiches. See more here.
- Beef Alambre on the Traeger: Mexican-inspired beef with peppers, onions, and melted cheese. Perfect for tacos or rice bowls. Find the recipe here.
Wrapping It Up
This Maple Mustard Corned Beef on the Traeger is an elevated take on a comfort food classic, combining the rich flavors of smoke, maple, and mustard into every tender slice. It’s the kind of dish that gathers people around the table and keeps them coming back for more.
If you try this recipe, be sure to leave a comment below with your results! And don’t forget to explore our other Traeger recipes for even more inspiration.
Happy Smoking!
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Maple Mustard Corned Beef on the Traeger
Equipment
- Traeger Woodridge smoker
- Cast iron Dutch oven with lid (Lodge recommended)
- Meater thermometer
- Long slicing knife
- Tongs
- Small mixing bowl
- Basting brush
- Wooden cutting board
Ingredients
- 1 Snake River Farms corned beef brisket approximately 3-4 pounds
- 1.5 cups grainy mustard divided
- 1/4 cup My Garlic Junkie seasoning Spiceology
- 1/2 cup maple syrup preferably real maple syrup
Instructions
Prepare the Corned Beef
- Preheat your Traeger to 225°F using hickory or oak pellets for a bold smoke flavor.
- Rinse the corned beef under cold water to remove excess salt, then pat dry with paper towels.
- Spread 1/2 cup of grainy mustard evenly over the brisket, ensuring all sides are coated.
- Season generously with My Garlic Junkie seasoning, pressing it into the mustard to help it adhere.
Smoking the Corned Beef
- Insert the Meater thermometer probe into the thickest part of the brisket.
- Place the brisket directly on the Traeger grill grates. Smoke for 1 to 1.5 hours until the exterior starts to form a bark and absorbs smoky flavor.
Prepare the Maple Mustard Glaze
- In a small bowl, mix the remaining 1 cup of grainy mustard with 1/2 cup of maple syrup. Stir until well combined.
Braising the Corned Beef
- Transfer the brisket to a cast iron Dutch oven. Pour the maple mustard glaze over the meat, turning it to ensure it’s fully coated.
- Cover the Dutch oven with its lid and return it to the Traeger. Continue cooking at 225°F for about 4 hours or until the internal temperature reaches 202°F and the brisket is probe tender.
- Crack the lid slightly and let the meat rest for 20 minutes.
Slice and Serve
- Using a long slicing knife, cut the brisket against the grain into 1/4-inch slices.
- Serve hot with braised cabbage and maple basil carrots on the side.
Notes
Storage: Refrigerate leftover corned beef in an airtight container for up to 4 days.
Reheating Tips: Warm slices in a skillet with a bit of beef broth to maintain moisture.
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