Step

• 1

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

  225 ˚F / 107 ˚C

  Super Smoke

• 2

  Trim brisket of all excess fat.

• 3

  To make the beef broth injection, combine 2 tablespoons Traeger Coffee Rub, beef broth and 2 tablespoons salt in a small bowl, stirring until the salt is dissolved. Inject the brisket by inserting the needle parallel to the grain about 1 inch apart in a checker pattern over the entire brisket. Pull it back out as you press the plunger. Inject in a high-sided aluminum pan or bus tub and hold your hand over where you are injecting to contain the mess.

• 4

  Season the exterior of the brisket with remaining rub and remaining salt.

• 5

  Place brisket directly on the grill grate and cook for about 6 hours or until the internal temperature reaches 160℉.

  225 ˚F / 107 ˚C

  160 ˚F / 71 ˚C

  Super Smoke

• 6

  Wrap the brisket tightly in two layers of foil or butcher paper. Return to grill.

• 7

  Cook an additional 3 hours or until the internal temperature reaches 204℉. Remove brisket from the grill and make a small opening in the foil to let steam escape.

  225 ˚F / 107 ˚C

  204 ˚F / 96 ˚C

  Super Smoke

• 8

  Close the opening after 10 minutes and allow meat to rest 60 minutes before slicing. Slice and enjoy!