Brisket Ingredients:

5 lb. Beef brisket (excess fat trimmed off)

1 cup coffee grounds

3 tbs Garlic (minced)

1/2 tsp liquid smoke

1/2 cup beef broth

2 tbs Worcestershire

2 tbs onion powder

1/4 cup brown sugar

1/2 cup Kosher salt

1/4 cup black pepper

Your favorite BBQ sauce

1/2 cup Apple Cider Vinegar

1 cup water

Buns

Beans Ingredients:

Dry Pinto Beans

Bacon

Onion

Garlic Cloves

Chicken broth

Jalapeno

Hickory Wood pellets if using smoker

Directions fro brisket:

Turn on Traeger Smoker to 225 and let it establish a fire, lid closed for 15 min. You will be making a paste like mixture to spread all over the brisket. In a medium sized mixing bowl, stir together the coffee grounds, garlic, onion powder, black pepper, beef broth, brown sugar, Worcestershire and liquid smoke. Mix well, it should resemble a paste like substance, if it is too thick add a tiny bit more beef broth. Cover the brisket generoulsy in kosher salt on both sides. Then rub the brisket in the paste. All over, both sides and in all the nooks and crannies. Place directly on the grate of the smoker, fat side down and smoke for 5 hours or until internal temp is 165. Every hour, spray or mop with a mixture of apple cider vinegar and water. After the 5 hours, wrap the meat in foil or butcher paper and place back on the grates, for 3 1/2 to 4 more hours, or until internal temp is 200. Remove from smoker and let rest for 30 min/1 hour. Slice the brisket against the grain and chop fine. Add to a toasted bun with bbq sauce, pickles and jalapeños then dig in!

Directions for pinto beans:

Turn slow cooker to high heat. Pour in the chicken broth with the dry beans. Slice an onion, jalapeño and 2 slices of bacon. Add to slow cooker. Stir in half cup water, brown sugar, garlic cloves, salt and pepper. Let slow cook for 6 hours. I stirred every couple of hours just to check that they were cooking properly. Turn to the low setting and cook for 3 more hours! If you put them on at 10 AM they will be done by 7 PM :)