I’m a big fan of brisket, and this coffee rub smoked brisket is a real game-changer. It’s packed with rich, smoky flavor and has a deep, earthy kick from the coffee rub. If you’re like me and could eat brisket every day, this recipe is for you.
Making smoked brisket might seem a bit daunting, but don’t worry—I’ve got a step-by-step guide to make it easy. The coffee rub adds an amazing depth of flavor, going beyond the usual salt and pepper.
The key is to cook the brisket low and slow, which lets the coffee rub blend perfectly with the smoke. Trust me, this method will give you that delicious, dark crust and tender meat you crave.
To serve your coffee rub smoked brisket, slice it against the grain into thick pieces to maximize tenderness and flavor.
This brisket is fantastic on its own or paired with classic sides like coleslaw, baked beans, or cornbread. For a complete meal, you might also serve it with pickles, onions, and a side of barbecue sauce.
For storing, let the brisket cool to room temperature before refrigerating. Place any leftover brisket in an airtight container or wrap it tightly in foil. It will keep in the fridge for up to 4-5 days.
If you want to store it for a longer period, you can freeze the brisket. Wrap it well in plastic wrap or aluminum foil, and then place it in a freezer-safe bag or container.
It should stay good in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight and warm gently in the oven or on the stovetop to avoid drying it out.
Coffee Rub Brisket Recipe
Ingredients
- 1 whole packer brisket 12-14 pounds
Coffee Rub:
- 2 tbsp Coarse salt
- 2 tbsp Instant coffee
- 2 tbsp Garlic powder
- 2 tbsp Smoked paprika
- 1 tbsp Pepper
- 1 tbsp Crushed coriander
- 1 tbsp Onion powder
- 1 tsp Chili powder
- 1/2 tsp Cayenne
Instructions
Trim the Brisket:
- Keep your brisket in the refrigerator until ready to trim.
- Flip the brisket with the point end underneath.
- Remove any silver skin or excess fat from the flat muscle.
- Trim the large crescent moon-shaped fat section for a smooth transition between the point and the flat.
- Trim any excess or loose meat and fat from the point, and square the edges and ends of the flat.
- Flip the brisket and trim the top fat cap to about 1/4 inch thickness.
Mix the Rub:
- In a mixing bowl, combine the ingredients for the coffee rub.
- Evenly spread the rub over all sides of the brisket.
First Smoke:
- Preheat your smoker to 225°F using indirect heat and hardwood smoke.
- Place the brisket on the smoker with the point end facing the main heat source.
- Close the lid and smoke until the internal thermometer reads 165°F (about 8 hours).
Wrap the Brisket:
- On a large work surface, lay out a big piece of butcher paper (or foil) and center the brisket.
- Wrap the brisket by folding edge over edge to create a leak-proof seal.
- Return the wrapped brisket to the smoker, seam side down.
Second Smoke:
- Maintain 225°F and continue cooking until the internal temperature reaches 202°F in the thickest part (5-8 hours).
Rest and Serve:
- Remove the brisket to a large cutting board and let it rest for 1 hour.
- Slice both the point and the flat against the grain with a sharp knife and serve immediately.
Notes
- Use a Meat Thermometer: For best results, monitor the internal temperature closely. Smoke until it reaches 165°F, then wrap and continue cooking until it hits 202°F for perfect tenderness.
- Rest Before Slicing: Let the brisket rest for at least 1 hour after smoking. This allows the juices to be redistributed, making the meat more flavorful and easier to slice.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 25 kcal |
| Carbohydrates | 4g |
| Protein | 2g |
| Fat | 1g |
| Cholesterol | 3mg |
| Sodium | 5mg |
| Fiber | 1g |
| Calcium | 12mg |
What Type of Coffee Should I Use for the Rub?
For the coffee rub, you should use instant coffee. It blends well with the other spices and infuses the brisket with a deep coffee flavor. Avoid using brewed coffee or ground coffee as they won’t integrate as smoothly into the rub.
Can I Use a Different Type of Smoker or Grill?
Yes, you can use different types of smokers or grills. If you’re using a charcoal grill or a gas grill, you’ll need to set it up for indirect heat and add wood chips or chunks to create smoke. Just make sure to maintain a consistent temperature of 225°F throughout the cooking process.
