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BBQ beef brisket

Texas-Style Smoked Beef Brisket

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  • Author: Kay Keene
  • Total Time: 18 hours 30 minutes
  • Yield: 6 1x


Any true Texan will appreciate this smoked brisket. It is infused with Butcher’s prime then sprayed with apple juice and rubbed with a coffee and prime rib mix, sprinkled with black pepper, then smoked over cherry wood.


Units Scale
  • 2/3 cup Butcher BBQ prime brisket injection
  • 1 (12-15 lb) whole brisket
  • 2 tablespoons canola oil
  • 2 cups water
  • 1/2 cup Traeger prime rib rub
  • 1/2 cup Traeger coffee rub
  • 1 1/2 cups apple juice
  • 2 tablespoons freshly ground black pepper
  • Cherry pellets


  1. First, trim the fat off and any brown areas and remove all silverskin. Next, make a long cut against the grain on the thin side of the brisket and a shortcut again on the flat to show the direction of cuts after cooking. Then trim the bottom fat cap to about ¼ inch thick.
  2. Then mix the Butcher BBQ prime brisket injection and water in a jug. Using a meat injector, inject the mixture into the brisket with the grain in a checkerboard pattern. Rub the whole brisket with canola oil and spray it with the apple juice. Allow it to sit for 30 minutes. Keep the rest of the injection mixture.
  3. Preheat the Traeger to 180℉ with the lid closed for 15 minutes. If available use super smoke for the best flavor.
  4. Next, mix the coffee and prime rib rubs together and season the brisket, then sprinkle with black pepper.
  5. Insert the probe into the thickest part and put the brisket directly on the grill gates fat-side down. Let it cook with the lid closed until the internal temperature reaches 150-160°F approximately 8-12 hours. After the first 3 hours spray with apple juice every 30-45 minutes.
  6. Remove from the grill and increase the temperature to 225°F.
  7. Using a double layer of tin foil wrap the brisket, leaving one end open, and pour the remaining injection mixture into the foil packet, then seal it closed. Re-insert the probe and return to the grill, cook for another 3-4 hours until the internal temperature reaches 204℉.
  8. Take the brisket off the grill and wrap it in a towel, then put it in an airtight cooler to rest for 2 hours.
  9. When ready to serve keep the remaining injector mixture and use it as gravy. Slice up the brisket and enjoy!
  • Prep Time: 30 minutes
  • Cook Time: 18 hours
  • Method: Grill