Coffee and Cocoa Rubbed BBQ Brisket with Creamy Mashed Potatoes

Steps

• 1

  When ready to cook, start the Traeger according to grill instructions. Set the temperature to 225 degrees F and preheat, lid closed, for 10 to 15 minutes.

  225 ˚F / 107 ˚C

• 2

  Trim all the fat off the top of the brisket and leave 1/4- inch of fat across the bottom.

  Ingredients

  • 1  (12-16 lb) whole packer brisket

• 3

  Combine the Traeger Coffee Rub and the cocoa, and season the brisket with a layer of the rub.

  Ingredients

  • 1/2 Cup Traeger Coffee Rub

  • 1/8 Cup Mexican cocoa powder

• 4

  Place brisket on the grill and cook for 4 hours. After 4 hours, check the internal temperature of the brisket, it should be at 160 degrees F. If not to temperature, check again in 30 minutes.

  160 ˚F / 71 ˚C

• 5

  When the internal temperature reaches 160 degrees F, wrap the brisket in a double layer of heavy duty aluminum foil. Pour 2 cups of beef broth in the foil packet with brisket and place back on the grill.

  Ingredients

  • 2  beef broth

• 6

  Increase grill temperature to 250 degrees F and cook for another 4 hours. Check the internal temperature, desired finished temperature is 204 degrees F.

  250 ˚F / 121 ˚C

  204 ˚F / 96 ˚C

• 7

  If the brisket is not to temperature, check every 30 minutes until it reaches 204 degrees F. The entire cook time should be between 8-10 hours depending on the size of the brisket.

• 8

  After it reaches 204 degrees F, pull it off the grill and wrap it in a towel. Set it on the counter for 1 hour before slicing.

• 9

  For the mashed potatoes: Turn the grill to 350 degrees F and preheat for 10-15 minutes. Peel the potatoes and cut into one inch cubes.

  350 ˚F / 177 ˚C

  Ingredients

  • 5 Pound russet potatoes

• 10

  Put potatoes in oven save dish with 1-1/2 cups water, cover and cook for 1 hour or until fork tender. Drain the potatoes. Heat the cream and butter on stove and add to the potatoes. Mash potatoes. Add salt and pepper to taste.

  Ingredients

  • 1 1/2 Cup heavy cream

  • 1/2 Cup butter

• 11

  For the gravy: Reserve the juices from the brisket foil packet and put into a fat separator. Pour separated broth into a pot and bring to a boil. Mix the cornstarch and water and add to the boiling broth. Bring broth back up to a boil, stirring constantly.

  Ingredients

  • 2 Tablespoon cornstarch

  • 1 Tablespoon water

• 12

  Remove gravy from stovetop and serve over sliced brisket and mashed potatoes. Enjoy!