Coffee-Rubbed Smoked Beef Brisket

Name: Coffee-Rubbed Smoked Beef Brisket
Prep time: 45 min
Cook time: 720 min
Total time: 765 min
Yield: 12-15 servings
Cuisine: Deutsch
Ingredients: 1 12-14 lb whole packer brisket; 2 tbsp finely ground dark roast coffee; 3 tbsp coarse kosher salt; 3 tbsp coarse black pepper; 2 tbsp brown sugar; 2 tbsp paprika; 1 tbsp garlic powder; 1 tbsp onion powder; 1 tsp cayenne pepper (optional)

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Master the art of barbecue with this show-stopping Coffee-Rubbed Smoked Beef Brisket. A whole packer brisket is generously coated in a bold rub featuring finely ground coffee, brown sugar, paprika, and spices, creating a complex, savory-sweet flavor profile and a stunning dark bark. Slowly smoked over low, indirect heat for hours, the meat becomes incredibly tender and juicy, achieving the perfect 'pull-apart' texture. This recipe guides you through trimming, seasoning, smoking, and the crucial rest for a truly memorable centerpiece. Perfect for holidays, graduations, or any major gathering, this brisket is a project worth undertaking for any serious home cook or grillmaster.

speichern

A smoked beef brisket with a dark coffee spice bark, sliced on a cutting board

Prep Time45 min

Cook Time720 min

Servings12-15 servings

DifficultyHard

Equipment

Smoker or grill set up for indirect heatProbe thermometerLarge cutting boardButcher paper

Instructions

1
Trim the brisket, leaving about 1/4 inch of fat cap. Pat completely dry with paper towels.
2
Combine all rub ingredients. Apply liberally to all sides of the brisket, pressing to adhere.
3
Preheat smoker to 225-250°F (107-121°C) using oak, hickory, or pecan wood. Place brisket fat-side up on the grate.
4
Smoke until the internal temperature reaches about 165°F (74°C) and a dark bark forms (approx. 6-8 hours).
5
Wrap brisket tightly in butcher paper. Return to smoker until probe-tender (internal temp ~203°F/95°C), approx. 4-6 more hours. Rest wrapped in a cooler for 2 hours before slicing.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.