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Flavorful Competition-Style BBQ Brisket Recipe with Bold Coffee Rub

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This competition-style BBQ brisket features a bold coffee rub that creates a smoky, crusty bark and tender, juicy meat. Perfect for backyard cookouts and gatherings, it balances smoky, sweet, and slightly bitter flavors.

Ingredients

Scale
  • 5 to 6 pounds beef brisket, preferably flat cut
  • 2 tablespoons instant coffee granules
  • 3 tablespoons packed brown sugar
  • 2 tablespoons paprika (preferably smoked paprika)
  • 1 tablespoon coarse black pepper, freshly cracked
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1/2 teaspoon cayenne pepper (optional)
  • 2 tablespoons kosher salt
  • 2 tablespoons olive oil

Instructions

  1. Trim the brisket by removing excess fat, leaving about 1/4-inch fat cap and trimming silver skin. This takes about 15 minutes.
  2. In a mixing bowl, combine instant coffee, brown sugar, paprika, black pepper, garlic powder, onion powder, cayenne pepper (if using), and kosher salt. Mix well.
  3. Pat the brisket dry with paper towels. Drizzle olive oil over the meat and rub evenly all over the surface.
  4. Generously coat the brisket with the coffee rub, pressing it into the meat for full coverage. Let rest for 30 minutes at room temperature.
  5. Preheat smoker or charcoal grill to a steady 225°F (107°C). Add wood chips like hickory or oak for smoke flavor.
  6. Place brisket fat side up on the smoker grate. Smoke at 225°F for about 6 hours until internal temperature reaches 160°F (71°C). Spritz every hour with apple juice or water.
  7. Wrap the brisket tightly in butcher paper or aluminum foil once it hits 160°F. Return to smoker for 2 to 3 more hours until internal temperature reaches 203°F (95°C).
  8. Remove brisket from smoker and let rest wrapped for at least 1 hour at room temperature.
  9. Slice brisket thinly against the grain and serve with your favorite BBQ sides.

Notes

Use a meat thermometer to monitor internal temperature accurately. Spritz brisket every hour to keep moist and encourage bark formation. Butcher paper keeps bark crisper than foil. Resting the brisket after cooking is essential for juicy meat. Adjust coffee amount if bark tastes too bitter. Instant coffee works best for the rub. If no smoker, use oven method: wrap brisket in foil and roast at 275°F for 6-7 hours, finishing with a broil for bark.

Nutrition

Keywords: BBQ brisket, coffee rub, smoked brisket, competition-style brisket, backyard BBQ, smoked meat, coffee spice rub

Find it online: https://tastytuck.com/flavorful-competition-style-bbq-brisket-recipe-with-bold-coffee-rub-easy-steps/