Prepare your brisket Trim the brisket are you normally would, removing some of the fat from both sides of the beef to your desired liking. Place the brisket in a deep pan, tray, or even the sink if you don’t have one. 2. Prepare the Injection Liquid Mix together your injection liquid recipe (about 1 ounce per pound) in a tall glass or mixing bowl.
If you’re a fan of Traeger Grills and their rubs, you can use their Coffee Rub to make this brisket injection. The whole brisket recipe uses the Traeger Coffee Rub both as the dry rub and in the injection. It’s a simple recipe with beef broth as the base. You add the rub and salt and stir it until the salt is dissolved.
Wash brisket, wipe dry and salt all over.This can be done before cooking or up to a day in advance. Heat pot over medium-high heat, add oil, and brown brisket on both sides. In a small bowl, add all spices and mix together. Lower heat to medium-low and add in water and garlic. Sprinkle your spice medley over top the brisket.
Place the brisket in a large bowl and cover the top and bottom with 2/3rds of the onion mixture. Place brisket, fat side up, in the slow cooker. Spread the dijon mustard over the top of the brisket and sprinkle remaining 1/3rd of onion mixture over the top. Set slow cooker on low for 9 hours.