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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 Minutes
Cook Time
9 Hours
Pellets
Hickory
Ingredients
How many people are you serving?
8
Activating this element will cause content on the page to be updated.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 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.
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.
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!