Traeger Kitchen
Smoked Brisket With Traeger Coffee Rub
Prep Time
20 Minutes
Cook Time
9 Hours
Effort
Pellets
Hickory
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.
Ingredients
Units of Measurement:
main
1 (15 lb) beef brisket
1/4 Cup Traeger Coffee Rub, divided
15 Ounce beef broth
4 Tablespoon salt, divided
Steps
1
When ready to cook, set Traeger temperature to 225℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
Grill: 225 ˚F2
Trim brisket of all excess fat.Ingredients
1 (15 lb) beef brisket
3
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.Ingredients
1/4 Cup Traeger Coffee Rub, divided
15 Ounce beef broth
4 Tablespoon salt, divided
4
Season the exterior of the brisket with remaining rub and remaining salt.5
Place brisket directly on the grill grate and cook for about 6 hours or until the internal temperature reaches 160℉.Grill: 225 ˚F
Probe: 160 ˚F6
Wrap the brisket tightly in two layers of foil or butcher paper. Return to grill.7
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.Grill: 225 ˚FProbe: 204 ˚F8
Close the opening after 10 minutes and allow meat to rest 60 minutes before slicing. Slice and enjoy!