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Coffee and Cocoa Rubbed BBQ Brisket with Creamy Mashed Potatoes

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This full packer is rubbed down with a coffee and cocoa rub, slow smoked for a dark bark and paired with creamy mashed potatoes and gravy.

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  • 1 (12-16 lb) whole packer brisket

  • 1/2 Cup Traeger Coffee Rub

  • Cup Mexican Cocoa Powder

  • 2 beef broth

  • 5 Pound russet potatoes

  • Cup heavy cream

  • 1/2 Cup butter

  • 2 Tablespoon cornstarch

  • 1 Tablespoon water

  • 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

  • 2

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

    • 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.

    • 1/2 Cup Traeger Coffee Rub

    • 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

  • 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.

    • 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

    204 ˚F

  • 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

    • 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.

    • 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.

    • 2 Tablespoon cornstarch

    • 1 Tablespoon water

  • 12

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

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