Lone Star Barbecued Brisket
Brisket is one tough cut of meat that above all, requires patience on the part of the barbecuer. Always allow more time than you think you’ll need. If your brisket is tender before your guests arrive, wrap it tightly in foil, then in newspaper or towels and let it rest in an insulated cooler. You can also rewarm foil-wrapped brisket in a low oven or on your Traeger.
- 1 cup cold brewed coffee
- 1 cup Texas beer, such as Lone Star or Shiner Bock
- 2 tablespoons brown sugar
- 1 tablespoon chile powder
- 1 teaspoon garlic salt
- 1/4 cup Traeger Prime Rib Rub, or your favorite barbecue rub
- 1 tablespoon ground coffee
- 1 4 to 5 pound center-cut brisket flat, trimmed
- 1 8 ounce bottle of Traeger Texas Spicy Barbecue Sauce for serving (optional)
- You’ll also need: A 9- by 13-inch aluminum foil disposable pan; aluminum foil; a clean spray bottle
Make the mop sauce: Combine the coffee, beer, brown sugar, chile powder and garlic salt in a bowl and whisk to dissolve any salt or sugar crystals. Transfer to a clean spray bottle and set aside.
In a small bowl, mix the Prime Rib Rub and the ground coffee. Rub this mixture on the brisket, covering all surfaces.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).
Put the brisket directly on the grill grate and smoke for 2 hours. Spray the brisket with the mop sauce and transfer to an aluminum foil pan. Increase the temperature to 275 degrees F and continue to cook for 4 to 5 hours, spraying every hour with the mop sauce. If at any point the brisket appears to be drying out, cover it tightly with aluminum foil. (Discontinue mopping if you do this.) When done, the internal temperature of the brisket will be 185 to 190 degrees F (anything less, and your brisket will be tough). Let rest for 15 to 20 minutes before carving across the grain into 1/4-inch thick slices. Serve, if desired, with barbecue sauce on the side. Good accompaniments include baked beans and biscuits or cornbread.