A darker take on brisket. Smoked low ‘n slow over hickory, this cut is rubbed down with Traeger Coffee Rub and injected with a beef broth and coffee mixture for an extra punch of flavor.
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When ready to cook, set Traeger temperature to 225℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
Trim brisket of all excess fat.
To make the beef broth injection, combine 2 tablespoons Traeger Coffee Rub, beef broth and 2 tablespoons salt in a small bowl, stirring until the salt is dissolved. Inject the brisket by inserting the needle parallel to the grain about 1 inch apart in a checker pattern over the entire brisket. Pull it back out as you press the plunger. Inject in a high-sided aluminum pan or bus tub and hold your hand over where you are injecting to contain the mess.
Season the exterior of the brisket with remaining rub and remaining salt.
Place brisket directly on the grill grate and cook for about 6 hours or until the internal temperature reaches 160℉.
Wrap the brisket tightly in two layers of foil or butcher paper. Return to grill.
Cook an additional 3 hours or until the internal temperature reaches 204℉. Remove brisket from the grill and make a small opening in the foil to let steam escape.
Close the opening after 10 minutes and allow meat to rest 60 minutes before slicing. Slice and enjoy!
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