Happy St. Patrick’s Day! Fire up your Traeger grill, grab a cold Guinness, and let the festivities begin! Let the spirit of St. Patrick’s Day fill your home with laughter and cheer as you feast on this savory corned beef. Sláinte! 🍀
Equipment:
- MEATER 2 Plus
- Traeger Grill or similar smoker
- Large pot (must hold at least a gallon for curing brine)
- Container/pan (large enough to hold the brisket and the curing brine)
- Refrigerator
- Knife
- Foil pan
- Measuring cups
Time:
- Prep Time: 30 minutes
- Brine Time: 6 days
- Cook Time: 10 hours
- Total Time: 6 days and 10 hours
- Difficulty Level: Medium
Temperature:
- Doneness: 165°F (74°C) & 203°F (95°C)
- Smoker Temperature: 275°F (135°C)
Ingredients:
- 5 lb. brisket point
- 1 ½ gallon water
- 1 cup brown sugar
- 2 cups Kosher salt
- ⅓ cup pickling spice
- 6 teaspoons pink curing salt
- 6 large bay leaves, crumbled
- 4 cinnamon sticks
- 4 tablespoons Dijon mustard
- 5 tablespoons Meat Church’s Holy Cow BBQ Rub
- 4 tablespoons butter, cubed
- ¼ cup brown sugar
- ½ cup Guinness beer
- ⅓ cup BBQ sauce
Instructions:
- First, make the curing brine by combining pickling spice, kosher salt, pink curing salt, cinnamon sticks, bay leaves, brown sugar, and a gallon of water into a large pot. Once combined, bring it to a boil. When the brine has begun to boil, remove the pot from the heat and let it cool.
- Next, place the brisket in a container or pan, ensuring it is fully submerged in the brine. If the brisket floats, use a plate (or oranges!) to weigh it down.
- Now it is time to let it chill in the refrigerator for 5-7 days, flipping it daily to ensure even brining.
- After your brisket has brined for 5-7 days, preheat your Traeger or smoker to 275°F (135°C) in preparation for smoking!
- While your Traeger or smoker preheats, rinse the brisket with cold water to remove any residual spices.
- It’s time to add extra flavor! Rub the mustard evenly over the brisket and then sprinkle it with Meat Church’s Holy Cow BBQ Rub seasoning.
- Once you are ready to cook, insert the MEATER 2 Plus probe into the thickest part of the brisket and set your desired target temperature to 165°F (74°C) in the MEATER app. And begin your cook!
- Smoke the brisket until the MEATER app notifies you to remove it from the heat when the internal temperature reaches 165°F (74°C). After removing the brisket from the heat, allow it to rest. The MEATER app will also alert you once your brisket has finished resting.
- When the MEATER app alerts you that your brisket has finished resting, cut it into cubes and place it in a foil pan.
- After placing the cubed brisket in a foil pan, top it with butter, honey, brown sugar, Guinness beer, and BBQ sauce. Yum!
- You’re almost done! Cover the pan with foil and return it to the smoker until the internal temperature reaches 203°F (95°C), ensuring tender perfection. Make sure to start the cook in your MEATER app so you will be notified once your brisket is finished.
- Finally, it’s time to dig in! Pair your corned beef with cabbage and a delicious Guinness. Happy St. Paddy’s Day!