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Best Smoked Brisket Recipe with Bold Coffee Rub for Easy Flavor Boost

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This smoked brisket recipe features a bold coffee rub that creates a smoky, slightly bitter crust contrasting with tender, juicy meat inside. Perfect for casual cookouts or special celebrations, it’s a crowd-pleaser with simple ingredients and straightforward prep.

Ingredients

Scale
  • 5 to 6 pounds whole packer brisket, trimmed of excess fat but leaving a thin layer for moisture
  • 3 tablespoons freshly ground dark roast coffee grounds
  • 2 tablespoons packed light brown sugar
  • 2 tablespoons sweet or smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon chili powder
  • 1 tablespoon freshly ground coarse black pepper
  • 2 tablespoons kosher salt
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 tablespoons olive oil

Instructions

  1. Trim the brisket’s fat cap down to about 1/4 inch thickness, leaving some fat for moisture.
  2. In a bowl, combine coffee grounds, brown sugar, paprika, garlic powder, onion powder, chili powder, black pepper, salt, and cayenne pepper if using. Stir until evenly blended.
  3. Rub the brisket all over with olive oil to help the spice mix adhere.
  4. Generously apply the coffee rub on all sides of the brisket. Wrap tightly in plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  5. Preheat the smoker to 225°F. Add hickory or oak wood chunks for smoke flavor.
  6. Place the brisket fat side up on the grate away from direct heat. Smoke for about 6 hours, spritzing every hour with apple cider vinegar or beef broth to keep moist.
  7. When the internal temperature reaches around 160°F and the bark is well-formed, wrap the brisket tightly in butcher paper or foil.
  8. Return the wrapped brisket to the smoker and continue cooking until internal temperature reaches 203°F, about 3 to 4 more hours.
  9. Remove the brisket from the smoker and let it rest, still wrapped, for at least 1 hour.
  10. Slice against the grain into about 1/4 inch thick slices and serve immediately.

Notes

Use freshly ground dark roast coffee for best flavor; avoid instant coffee. Maintain smoker temperature at 225°F with thin blue smoke to avoid bitterness. Spritz brisket lightly every hour to keep moist. Rest brisket for at least 1 hour after smoking for juicy tenderness. Wrapping at 160°F helps push through the stall and retain moisture.

Nutrition

Keywords: smoked brisket, coffee rub, barbecue, smoked meat, brisket recipe, bold flavors, easy smoked brisket

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