Smoked Brisket With Traeger Coffee Rub

Steps

• 1

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

  Grill: 225 ˚F

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• 2

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

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  Ingredients

  • 1 (15 lb) beef brisket

• 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.

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  Ingredients

  • 4 Tablespoon Traeger Coffee Rub, divided

  • 15 Ounce beef broth

  • 4 Tablespoon salt, divided

• 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.

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• 5

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

  Grill: 225 ˚F

  Probe: 160 ˚F

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• 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.

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• 7

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

  Grill: 225 ˚F

  Probe: 204 ˚F

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• 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℉.

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• 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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