This St. Patrick’s Day, spice up your corned beef with a simple Traeger twist and a dash of whiskey. Join me for an effortless smoked and braised corned beef recipe that brings that wood-fired goodness to your celebration. St. Patrick’s day is next Sunday- the 17th of March- now is the time to snag your corned beef brisket and stash your cabbage for an amazing corned beef dinner next week!

Slices of whiskey braised corned beef on a cutting board. — Slice and serve with braised veggies

CORNED BEEF ON THE TRAEGER

Hey Traeger fans! As a dad, teacher, and Traeger lover in Colorado, I’m excited to share an easy whiskey braised corned beef recipe for your laid-back St. Paddy’s Day feast. It’s pretty effortless, comes together in about 6 hours, and is worth the low and slow cook for the perfect tender corned beef bites. Your family and friends won’t be disappointed by this whiskey braised corned beef.

NOT JUST A RESTAURANT FOOD

There’s something truly special about cooking corned beef at home, especially on the Traeger. As a dedicated Traeger enthusiast living in the heart of Colorado, I find immense joy in crafting meals right in my backyard. Corned beef, with its rich flavors and tender texture, becomes an extraordinary culinary adventure when prepared at home. The Traeger infuses a subtle smokiness into the beef, enhancing its savory profile.

The process is not only rewarding but allows for customization, ensuring the perfect blend of spices and seasoning. Plus, the simplicity and aroma of homemade corned beef add warmth to family meals, creating lasting memories with each Traeger-grilled bite. Whether it’s a special occasion or a weeknight dinner, the satisfaction of creating this classic dish at home is unmatched.

WHY SMOKE A CORNED BEEF ON THE TRAEGER

Smoking a corned beef on the Traeger grill elevates the culinary experience by infusing the meat with a distinct and enticing smoky flavor. The Traeger’s versatility in using a variety of wood pellets allows for a customizable taste profile, enhancing the traditional spices and brine of the corned beef. The set-it-and-forget-it convenience of Traeger grills ensures a hassle-free cooking process, allowing enthusiasts to achieve a perfectly smoked result without constant monitoring. The consistent temperature control of Traeger grills contributes to even cooking and the development of a crispy exterior, adding both flavor and texture to the corned beef. The amalgamation of these factors not only tenderizes the meat but also creates a visually appealing smoke ring, making Traeger-smoked corned beef a delectable and memorable dish for any culinary enthusiast.

WHAT IS CORNED BEEF, ANYWAY?

Corned beef is a cured and often brined cut of beef, typically brisket, that has been seasoned with a blend of spices, most notably coriander and peppercorns. The term “corned” refers to the use of coarse salt, or “corns” of salt, in the curing process. The beef is soaked in a brine solution, which may include additional flavorings like garlic, bay leaves, and mustard seeds, for an extended period, allowing the meat to absorb the distinctive savory and aromatic qualities.

A corned beef in a package. — Two simple ingredients

Corned beef is a versatile ingredient and is commonly associated with traditional dishes like corned beef and cabbage, particularly popular during St. Patrick’s Day celebrations. It can be prepared through various cooking methods, including boiling, braising, or, as in the case of Traeger smokers, smoking, resulting in a flavorful and tender meat that has become a staple in many cuisines worldwide.

HOW TO MAKE A TRADITIONAL-ISH CORNED BEEF

To cook a corned beef traditionally, begin by rinsing the corned beef brisket under cold water to remove excess brine. Place the brisket in a large pot and cover it with cold water. Add the seasoning packet that typically comes with the corned beef, or create your own spice blend with coriander, peppercorns, bay leaves, and other preferred spices.

Bring the water to a boil, then reduce the heat to a simmer, cover, and let it cook for about 2.5 to 3 hours or until the meat is fork-tender. Optionally, you can add vegetables such as potatoes, carrots, and cabbage during the last 30 to 45 minutes of cooking for a classic corned beef and cabbage dish. Once cooked, allow the corned beef to rest for a few minutes before slicing it against the grain. This traditional method results in a flavorful and hearty dish that’s perfect for festive occasions like St. Patrick’s Day.

WHISKEY IN THE BRAISE FOR THIS CORNED BEEF!

Whiskey, like other spirits or acidic marinades, can contribute to the tenderization of meat through its alcohol content and acidic nature. The process involves breaking down some of the meat’s muscle fibers and connective tissues, resulting in a more tender texture. Here’s how whiskey can play a role in tenderizing meat:

Alcohol Content: Whiskey contains ethanol, which is a type of alcohol. Alcohol can denature proteins in the meat, causing them to unwind and break apart. This process can help to tenderize the meat by weakening its structure.
Acidity: Some whiskeys, especially those with higher proof, may have a slightly acidic pH. Acids can also contribute to meat tenderization by breaking down collagen and other tough proteins. This is a similar principle to marinating meat in vinegar or citrus juices.

To use whiskey for tenderizing, it is often incorporated into a marinade. The meat is soaked in the whiskey-based marinade for a period of time, allowing the alcohol and acidity to penetrate the surface of the meat. However, it’s essential to note that excessive marinating or using highly alcoholic spirits for extended periods can have diminishing returns and may affect the texture negatively. It’s generally recommended to use whiskey or other spirits in moderation and in combination with other ingredients to balance flavors and enhance the overall marinating process.

Corned beef in a dutch oven for braising. — Braise for 4 hours or so

PRIMARY INGREDIENTS

Corned beef (we use one from Snake River Farms but you can pick them up at the grocery store this time of year)
Water
Whiskey
Pickling Spice
My Garlic Junkie Seasoning

WHY SMOKING A CORNED BEEF ON THE TRAEGER WORKS

This corned beef is not just smoked, but it is also braised low and slow in a whiskey-doused bath. By first smoking the brisket, you develop the flavor from the outset, giving the meat an incredible flavor all over. The slight smoke ring you’ll end up with is particularly perfect for a cook like this because it adds to the overall appeal of the finished dish.

Corned beef brisket smoking on the Traeger. — Smoke for 2 hours

I like first smoking and then braising my corned beef in a whiskey-forward bath, which results in super delicious and tender meat. You can’t beat the flavors of something smoked first on the Traeger grill! Traeger’s wood-fired touch gives your corned beef a unique smokiness, showcasing the joy of outdoor cooking – no matter the weather. It’s a celebration of flavor that the Traeger lifestyle effortlessly brings to your table.

STEP BY STEP

Preheat your Traeger grill to 225* with the super smoke feature enabled.
Remove the corned beef from the packaging and pat dry with a paper towel.
Season the corned beef all over with a thin layer of my Garlic Junkie seasoning (don’t remove the brine seasoning).
Transfer the corned beef to the grill and close the lid.
Allow it to smoke for at least 1 hour– preferably 2 until a great bark has developed.
In a big cast iron dutch oven, transfer the smoked beef.
To the pot, add beef broth, water and whiskey until the meat is nearly submerged.
Add a handful of additional pickling spice to the mixture, and stir gently.
Cover the pan and return it to the Traeger grill at 275*, allowing the meat to braise.
Cook for about 4 hours, or until the meat is nearly fork-tender and about 200* internally.
During the last 20 minutes of cooking, add carrots, new potatoes and cabbage to the liquid.
Cover and cook until the vegetables are tender.
Transfer the braised ingredients to a platter and serve your whiskey braised corned beef while hot.

Corned beef brisket seasoned with Garlic Junkie on a cutting board. — Season with Garlic Junkie

ALTERNATE RECIPES AND LINKS

Here are some other corned beef recipes for you to consider for this St. Patrick’s Day:

Products used in this cook:

Get ready for a flavor-packed St. Patrick’s Day with this Easy Traeger & Whiskey Smoked Corned Beef. Keep it simple, enjoy the process, and savor the Traeger goodness. Cheers to wood-fired celebrations!