Maple Mustard Corned Beef on the Traeger
This Maple Mustard Corned Beef on the Traeger combines smoky, sweet, and tangy flavors for a melt-in-your-mouth dish. Slow-smoked and then braised in a maple mustard glaze, this corned beef is perfect for gatherings or an elevated weeknight dinner. Serve it with braised cabbage and maple basil carrots for a complete meal.
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
Wood Pellet Suggestion: Hickory or oak for a bold flavor, or cherry for a subtle sweetness.
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.
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.