Coffee Rub Brisket Recipe
This coffee rub smoked brisket is the perfect marriage of rich meat and bold flavor. It’s everything you want in a good smoked brisket: intense, smoky flavor combined with a deep, earthy kick from the delicious coffee rub. This brisket delivers a mouthwatering experience that’s sure to impress at any barbecue or family gathering.
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.