Corned Beef Burnt Ends | MEATER

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! 🍀


  • 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


  • Prep Time:  30 minutes 
  • Brine Time: 6 days
  • Cook Time: 10 hours 
  • Total Time: 6 days and 10 hours
  • Difficulty Level: Medium


  • Doneness: 165°F (74°C) & 203°F (95°C)
  • Smoker Temperature: 275°F (135°C)


  • 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


  1. 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.
  2. 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.
  3. Now it is time to let it chill in the refrigerator for 5-7 days, flipping it daily to ensure even brining.
  4. After your brisket has brined for 5-7 days, preheat your Traeger or smoker to 275°F (135°C) in preparation for smoking!
  5. While your Traeger or smoker preheats, rinse the brisket with cold water to remove any residual spices.
  6. 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.
  7. 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!
  8. 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. 
  9. When the MEATER app alerts you that your brisket has finished resting, cut it into cubes and place it in a foil pan.
  10. After placing the cubed brisket in a foil pan, top it with butter, honey, brown sugar, Guinness beer, and BBQ sauce. Yum!
  11. 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.
  12. Finally, it’s time to dig in! Pair your corned beef with cabbage and a delicious Guinness. Happy St. Paddy’s Day!
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