Smoked Bbq Brisket Injection

1 (15 lb) beef brisket

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. 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.

subheading: INGREDIENTS:

¼Cup Traeger Coffee Rub, divided

15Ounce beef broth

4Tablespoon salt, divided

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℉.

subheading: 225 °F / 107 °C:

subheading: 160 °F / 71 °C:

subheading: Super Smoke:

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

Directions at traeger.com

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