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Smoked Brisket With Traeger Coffee Rub

Smoked Brisket With Traeger Coffee Rub

By Traeger Kitchen

We're bringing you a darker take on brisket. Smoked low and slow over hickory, this cut is rubbed down with Traeger Coffee Rub and injected with a mixture of beef broth and coffee for an extra punch of flavor.

Prep Time

20 Min

Cook Time

9 Hr




This recipe serves:


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Units of Measurement:
1 (15 lb) beef brisket
4 Tablespoon Traeger Coffee Rub, divided
15 Ounce beef broth
4 Tablespoon salt, divided


  • 1

    When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

    225 ˚F / 107 ˚C

    Super Smoke

  • 2

    Trim any excess fat off of the brisket. Place in a high-walled aluminum pan or tub.

  • 3

    Make the beef broth injection: In a liquid measuring cup or medium bowl, combine the beef broth, 2 tablespoons Traeger Coffee Rub, and 2 tablespoons of salt, stirring until the salt dissolves.

  • 4

    Use a meat injector to inject the beef broth mixture into the brisket by inserting the needle parallel to the grain about 1 inch apart in a checkerboard pattern over the entire brisket, pulling the needle back out as you press the plunger.

  • 5

    Season the exterior of the brisket with remaining 2 tablespoons Traeger Coffee Rub and remaining 2 tablespoons salt.

    Super Smoke

  • 6

    Insert the probe into the thickest part of the brisket. Place the brisket directly on the grill grates, close the lid, and cook until the internal temperature reaches 160℉, about 6 hours.

    225 ˚F / 107 ˚C

    160 ˚F / 71 ˚C


    Super Smoke

  • 7

    Remove the brisket from the grill and wrap tightly in two layers of foil or butcher paper.

    Super Smoke

  • 8

    Return the brisket to the grill and re-insert the probe. Close the lid and cook for another 3 hours, or until the internal temperature reaches 204℉.

    225 ˚F / 107 ˚C

    204 ˚F / 96 ˚C


    Super Smoke

  • 9

    Remove the brisket from the grill and make a small opening in the foil to let steam escape. Close the opening after 10 minutes and let meat rest 60 minutes more. Slice and serve. Enjoy!

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