Preheat Traeger to 250°
Place the corned beef on the grill and smoke at 250° until the internal temperature reaches 160°
Double wrap in butcher paper and place the brisket back on the grill until internal temperature reaches 196° to 200°.
Let the brisket sit for at least 30 minutes before slicing.
Pellets: Steakhouse or Signature. Mixture of oak, pecan and mesquite works as well.
Rub: 2 gringos brisket magic
