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Smoked Brisket With Traeger Coffee Rub

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9

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.

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  • 1 (15 lb) beef brisket

  • 1/4 Cup Traeger Coffee Rub, divided

  • 15 Ounce beef broth

  • 4 Tablespoon salt, divided

  • 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.

    225 ˚F

  • 2

    Trim brisket of all excess fat.

    • 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.

    • 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℉.

    225 ˚F

    160 ˚F

  • 6

    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.

    225 ˚F

    204 ˚F

  • 8

    Close the opening after 10 minutes and allow meat to rest 60 minutes before slicing. Slice and enjoy!