Whiskey Braised Corned Beef on the Traeger
Corned beef is first smoked then cooked low and slow in a flavorful bath of beef broth and whiskey until incredibly tender. This is the perfect dish for St. Patrick's day, and leftovers if you're lucky!
Equipment
- Traeger grill
- Cast iron dutch oven and lid
Ingredients
- 1 corned beef brisket
- 1 cup Garlic Junkie Seasoning
- 2.5 cups beef broth
- 1 cup water
- 1/2 cup whiskey
- 1/4 cup pickling spice
- Cabbage carrots and potatoes for serving
Instructions
- 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.