Why smoke a coffee rubbed brisket you ask? Firstly, because it’s mouthwateringly delicious. Secondly, because the coffee will add new layers of rich deep flavor to your favorite cut of beef. If you love brisket, then this is something you definitely want to experience at least once.
Coffee Rubbed Brisket Recipe Video Tutorial
Coffee 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
Smoking Your Coffee Rubbed Brisket
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, spritz your brisket 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.
Heat mismanagement is the #1 reason for overcooked meats, undercooked meats, and mis-timed cooks that lead to late dinners.
Be sure to use a high quality reliable meat smoking thermometer in order to properly manage the internal temperature of your meat as well as the ambient air temperature inside of your smoker.
Smoke to a final internal temperature of 200ºF.
Place the brisket in a cooler for 2-3 hours to rest before carving into it.