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Flavorful Smoked Brisket with Coffee Dry Rub

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A tender and smoky smoked brisket enhanced with a rich coffee dry rub that adds depth and a subtle bitterness, perfect for weekend gatherings and BBQ lovers.

Ingredients

Scale
  • 1 whole beef brisket (about 10 pounds / 4.5 kg), trimmed of excess fat
  • 2 tablespoons olive oil
  • 2 tablespoons finely ground coffee (medium roast recommended)
  • 3 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper, freshly cracked
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon cayenne pepper (optional)

Instructions

  1. Trim excess fat from the brisket, leaving about ¼ inch to keep the meat moist during smoking (about 15 minutes).
  2. In a small bowl, combine finely ground coffee, brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper if using. Mix thoroughly (about 5 minutes).
  3. Rub the brisket all over with olive oil to help the dry rub adhere.
  4. Massage the coffee dry rub all over the meat, pressing gently to stick, covering every nook and cranny (about 10 minutes).
  5. Wrap the rubbed brisket in plastic wrap and refrigerate for at least 2 hours, ideally overnight.
  6. Preheat smoker to 225°F (107°C). Add wood chips or chunks (oak or hickory recommended). Place a water pan inside to keep the environment moist.
  7. Place the brisket fat side up on the smoker rack. Smoke for about 6 hours, maintaining steady temperature.
  8. When internal temperature reaches around 160°F (71°C), wrap the brisket tightly in butcher paper or aluminum foil and continue smoking for another 3 to 4 hours.
  9. Smoke until internal temperature reaches 203°F (95°C) and a toothpick or probe slides in like butter (total 9 to 12 hours).
  10. Remove brisket from smoker and let rest, wrapped, for at least 1 hour before slicing.
  11. Slice against the grain in thin, even slices and serve immediately or keep warm wrapped in foil.

Notes

Maintain steady smoker temperature at 225°F to ensure tender meat. Wrapping the brisket at the stall phase locks in moisture and speeds cooking. Use a water pan to create humidity and prevent drying. Let the brisket rest before slicing to redistribute juices. Slice against the grain for best tenderness. Adjust salt for low-sodium needs. Instant espresso powder can substitute ground coffee but adjust quantity due to bitterness.

Nutrition

Keywords: smoked brisket, coffee dry rub, BBQ, smoked meat, brisket recipe, coffee rub, slow smoked brisket, tender brisket

Find it online: https://avabake.com/flavorful-smoked-brisket-with-coffee-dry-rub-easy-recipe-for-tender-perfection/