By Traeger Kitchen
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|
|1/8 Cup||Mexican cocoa powder|
|5 Pound||russet potatoes|
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
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
Combine the Traeger Coffee Rub and the cocoa, and season the brisket with a layer of the rub.
1/2 Cup Traeger Coffee Rub
1/8 Cup Mexican cocoa powder
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
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
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
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.
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.
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
5 Pound russet potatoes
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
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
Remove gravy from stovetop and serve over sliced brisket and mashed potatoes. Enjoy!