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Trim excess fat off brisket leaving a 1/4" inch cap on the bottom.
Combine 2 Tbsp Coffee rub, 1 cup water and 2 Tbsp salt in a small bowl stirring until most of the salt is dissolved. Inject the brisket every square inch or so with the coffee rub mixture. Season the exterior of the brisket with remaining rub and remaining salt.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 250 and preheat, lid closed, for 10 to 15 minutes.
Place brisket directly on the grill grate and cook for about 6 hours or until the internal temperature reaches 160 degrees F.
Wrap the brisket in two layers of foil and pour in 1/2 cup of water. Secure tin foil tightly to contain the liquid. Increase temperature to 275 degrees F and return to grill. Cook an additional 3 hours or until internal temperature reaches 204 degrees F.
Remove brisket from the grill and slice. Enjoy!
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