Step 1

Remove the corned beef brisket from the packaging and discard the spice packet, if included. Soak the corned beef in water for at least 8 hours, changing the water every 2 hours.

Step 2

When ready to cook, set the Traeger temperature to 275℉ and preheat with the lid closed for 15 minutes.

Step 3

Insert the probe into the thickest part of the brisket. Place the brisket directly on the grill grates, fat-side up. Close the lid and cook for 2 hours.

Step 4

Meanwhile, in a medium bowl, whisk together the Traeger Apricot BBQ Sauce and the Dijon mustard.

Step 5

Pour half of the BBQ sauce mixture in the bottom of a disposable aluminum foil pan. With tongs, transfer the brisket to the pan, fat-side up. Pour the remaining BBQ sauce mixture over the top of the brisket, using a spatula to spread the sauce evenly. Cover the pan tightly with aluminum foil.

Step 6

Return the brisket to the grill, re-insert the probe, and continue to cook until the internal temperature reaches 203°F, 2-3 hours more.

Step 7

Remove the brisket from the grill and let the meat to rest for 15-20 minutes. Slice against the grain into 1/4-inch- thick slices and serve immediately. Enjoy!