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Flavorful Smoked Brisket with Coffee Rub

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A tender and flavorful smoked brisket enhanced with a unique coffee dry rub, perfect for BBQs and special occasions. This recipe combines simple pantry ingredients with smoking techniques to create a juicy, smoky, and slightly sweet brisket.

Ingredients

Scale
  • 5–6 pounds whole packer brisket, trimmed of excess fat (leave about 1/4 inch fat layer)
  • 2 tablespoons finely ground coffee (medium roast preferred)
  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly cracked black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper (optional)
  • 2 tablespoons olive oil or mustard (to help rub stick)
  • Wood chips for smoking (hickory or oak recommended)
  • Water or beef broth (for smoker’s water pan)

Instructions

  1. Trim the brisket of excess fat, leaving a thin, even layer about 1/4 inch thick.
  2. In a mixing bowl, combine ground coffee, brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper if using. Mix well.
  3. Pat the brisket dry with paper towels. Lightly coat the brisket with olive oil or mustard to help the rub adhere.
  4. Generously massage the coffee dry rub all over the brisket, covering every inch.
  5. Preheat smoker to 225°F (107°C). Add wood chips to smoker box or coals and fill water pan to maintain moisture.
  6. Place brisket fat side up on smoker grate. Smoke for 4-5 hours, maintaining steady temperature and avoiding opening the lid frequently.
  7. When internal temperature reaches about 160°F (71°C), wrap brisket tightly in butcher paper or aluminum foil and return to smoker.
  8. Continue smoking until internal temperature reaches 200-205°F (93-96°C), about 2-3 more hours. Check tenderness with a thermometer probe.
  9. Remove brisket from smoker and let rest, wrapped, for 30-60 minutes to allow juices to redistribute.
  10. Slice brisket thinly against the grain and serve with your favorite BBQ sides.

Notes

Keep smoker temperature steady between 225-250°F. Use wood chips like hickory or oak for best flavor. Wrapping the brisket at 160°F helps retain moisture and tenderize the meat. Resting the brisket after smoking is essential for juicy results. Spritz occasionally with apple juice or beef broth to maintain moisture during smoking. Rub can be prepared ahead and stored in an airtight container for up to a month.

Nutrition

Keywords: smoked brisket, coffee rub, BBQ, smoked meat, brisket recipe, coffee dry rub, smoked beef, backyard BBQ

Find it online: https://coracooks.com/flavorful-smoked-brisket-with-coffee-rub-easy-recipe-for-tender-bbq/