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Smoked Brisket With Traeger Coffee Rub

Smoked Brisket With Traeger Coffee Rub

By Traeger Kitchen

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.

Prep Time

20 Minutes

Cook Time

9 Hours




Number of people serving


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Units of measurement:
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 / 107 ˚C

    Super Smoke

  • 2

    Trim brisket of all excess fat.

  • 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.

  • 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 / 107 ˚C

    160 ˚F / 71 ˚C

    Super Smoke

  • 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 / 107 ˚C

    204 ˚F / 96 ˚C

    Super Smoke

  • 8

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

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