Step 1

Remove the corned beef brisket from its packaging and discard the spice packet, if any. Soak the corned beef in water for at least 8 hours changing the water every 2 hours.Ingredients1 (3 lb) flat cut corned beef brisket, fat cap at least 1/4 inch thick

Step 2

When ready to cook, set Traeger temperature to 275℉ and preheat, lid closed for 15 minutes.Grill: 275 ˚F

Step 3

Put the brisket directly on the grill grate, fat side up and cook for 2 hours.Grill: 275 ˚F

Step 4

Meanwhile, combine the Traeger Apricot BBQ Sauce and the Dijon mustard in a medium bowl, whisking to mix.Ingredients1 Bottle Traeger Apricot BBQ Sauce1/4 Cup Dijon mustard

Step 5

Pour half of the BBQ sauce-mustard mixture in the bottom of a disposable aluminum foil pan. With tongs, transfer the brisket to the pan, fat-side up. Pour the remainder of the BBQ sauce-mustard 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 and continue to cook for 2 to 3 hours, or until the brisket is tender. The internal temperature should be 203℉ on an instant-read meat thermometer. Probe: 203 ˚F

Step 7

Remove from the grill and allow the meat to rest for 15 to 20 minutes at room temperature. Slice across the grain into 1/4 inch slices with a sharp knife and serve immediately. Enjoy!