TRAEGER CHICKEN BREAST BRINE RECIPES

Steps:

• Remove the corned beef brisket from the package.
• To remove extra salt, soak the meat in cold water in the fridge, changing out the water every 30 minutes.
• Three to four hours should be plenty of soak time to remove the extra salt.
• Remove any excess fat on the non fat cap side of the brisket.
• Coat the entire corned beef brisket with horseradish mustard then apply Jeff's original rub liberally to all sides.
• Pat the rub down as it is applied rather than massaging it in.
• Set up smoker for cooking at 225°F with hickory smoke.
• Place the corned beef brisket on the smoker grate and smoke cook for 3 hours or until it reaches 140°F in the center of the thickest part.
• Make a mustard sauce by mixing equal parts of Jeff's original barbecue sauce with horseradish mustard such as Dijon or Grey Poupon.
• Create a pad of mustard in the bottom of a pan and lay the meat on the pad fat cap side up.
• Brush more of the mustard sauce onto the fat cap and cover tightly with foil.
• Place the meat back into the smoker at 225°F and continue cooking until it reaches 195°F in the thickest part.
• Let the meat rest under foil for 30 minutes then slice pencil thick and serve.

Steps:

• Coat beef with Jeff's Texas style rub
• Add more coarse kosher salt to the meat to help with the dry brining process. See picture in web version of recipe to estimate proper coverage.
• Place top round into lidded container and place into fridge overnight.
• When the brining process is complete, remove the top round from the fridge and set aside.
• Set up smoker for cooking at about 225-250°F with indirect heat.
• Place the meat on the smoker grate and let it cook for 4-5 hours or until it reaches medium rare (130°F)
• Use oak smoke for best results but any smoking wood will work fine.
• Add smoke for at least 2 hours.
• When the meat is finished cooking, let it rest for about 10 minutes then slice into steaks or strips.