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Coffee Rubbed Brisket Recipe (For Rich Deep Beef Flavors)

Why smoke a coffee rubbed brisket you ask? #1 because it’s mouthwateringly delicious… and #2 because the coffee will add new layers of rich deep flavor to your favorite cut of beef. It’s something you definitely do not want to miss out on…

Rub Ingredients

  • 1 Tbsp Coffee
  • 1 Tbsp Mustard powder
  • 4 Tbsp Kosher salt
  • 1 Tbsp Chili powder
  • 1 Tbsp Garlic powder
  • 4 Tbsp Black pepper
  • 1 Tbsp Paprika

Coffee Rubbed Brisket Recipe (Tip Top Temp Tutorial)

Get your smoker up and running. For this cook you’ll want to keep the temperature in the 250ºF range.

If you are using the Tip Top Temp for temperature control, you don’t have to do much after the initial setting up.

Next up, mix the ingredients for the rub in a bowl or seasoning shaker. Make sure to have the brisket trimmed down and patted dry before applying – learn more about trimming a brisket here.

Apply the coffee rub generously on both sides of the brisket and place it on the smoker.

If necessary, mist the beef every 2-3 hours to keep it moist. When internal temperature hits 170F you’ll want to wrap it in butchers paper or foil. If your brisket starts becoming too dark before hitting 170F you can wrap it earlier.

Smoke to a final internal temperature of 200ºF.

Place the brisket in a cooler for 2-3 hours to rest before carving into it.

Enjoy!

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4 Responses to Coffee Rubbed Brisket Recipe (For Rich Deep Beef Flavors)

  1. Why am I going to cook the brisket to 170° internal (beyond well), and then KEEP cooking it to 200° internal?!? Especially considering I don’t like meat with the pink cooked out of it, what benefit am I missing?

    • Hi Joshua! Yes, you can definitely cook a brisket to 130F for med-rare if you want and enjoy all the pink on it as you desire however I think most pitmasters wouldn’t advise it simply because brisket has a tendency to be tough/chewy at lower finished temps. It’s one of those “cheap” meats that BBQ guys took under their wings and created perfection using low and slow heat and smoke to break down all that toughness in to buttery goodness that is now one of the most desired meats on the planet! And 200F seems to be around the common consensus internal finished temp for low n slow brisket in most of the BBQ world. Have you cooked a brisket to less than well-done and have it turn out great? If so, by all means please share your method because we’d love to know. Thanks for dropping by!

  2. Yes I have a question, when creating a coffee rub for smoking a basket. trying to figure out the type of coffee is it instant coffee or regular ground coffee ??

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We are a blog for grilling, smoking, BBQ enthusiasts with a passion for rubbing their meat, pulling their pork, and having a great time doing it. If you share the same love for your meat, then we share the same love for you, welcome to I Love Grilling Meat my friend!

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