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Smoked Brisket With Traeger Coffee Rub

Prep Time

20 Minutes

Cook Time

9 Hours

Effort

Pellets

Hickory

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 flavour.

Ingredients

How many people are you serving?

8

Units of Measurement:

main

  • 1 (15 lb) beef brisket

  • 4 Tablespoon Traeger Coffee Rub, divided

  • 15 Ounce beef broth

  • 4 Tablespoon salt, divided

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.

    Grill225 ˚F

  • 2

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

    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.

    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.
  • 5

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

    Grill225 ˚F

    Probe160 ˚F

  • 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.
  • 7

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

    Grill225 ˚F

    Probe204 ˚F

  • 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℉.
  • 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!

Cooking Notes

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