Quick Pastrami on the Traeger
Starting with a store bought brined brisket flat, this quick pastrami on the Traeger is seasoned heavily in my Garlic Junkie rub and smoked on the Traeger for about 8 hours. The result is the tastiest pastrami you've ever had, all cooked in your back yard.
Equipment
- Traeger Ironwood XL
- My Garlic Junkie seasoning
- Aluminum foil
- Deli slicer
Ingredients
- 1 corned beef brisket flat about 3 pounds
- 1-2 cups of My Garlic Junkie Seasoning
- ¼ cup beef broth
Instructions
- Preheat your Traeger grill to 225*.
- Unwrap the corned beef brisket from the packaging.
- Rinse the meat under a stream of cool water to remove excess brine.
- Discard the packaging and the seasoning packet.
- Pat the brisket dry with a paper towel and place it on a cutting board.
- Season all sides of the brisket flat with a generous coating of Garlic Junkie seasoning.
- Pat the seasoning into the meat to adhere it to the brisket. You want a really thick coating.
- Allow the seasoning to sit on the meat for about 10 minutes.
- Place the seasoned brisket in the center of the preheated grill and close the lid.
- Cook the brisket in the grill at 225* for about 5 hours, until the internal temperature reaches 165*.
- Remove the meat from the grill and place it in the center of a large sheet of aluminum foil.
- Add ¼ cup of beef broth to the foil wrapper and close tightly.
- Return the wrapped meat to the Traeger and bump up the grill heat to 300*.
- Continue cooking the brisket in the grill until the internal temperature reaches about 200*-- about 3 more hours.
- Once the meat hits 200*, pull it from the grill and open the aluminum foil to let some of the steam and heat escape the packaging.
- After 15-20 minutes vented, re-wrap the meat tightly and place it in the fridge overnight.
- When ready to serve, remove the quick pastrami from the foil packaging and slice thinly on a deli slicer for best results.