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Perfect Smoked Beef Brisket with Coffee Rub

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A slow-smoked beef brisket recipe featuring a bold coffee rub that creates a tender, juicy, and flavorful meat with a unique smoky crust. Perfect for weekend gatherings and BBQs.

Ingredients

Scale
  • 5–6 pounds beef brisket, preferably flat cut
  • 2 tablespoons finely ground coffee (freshly ground for best aroma)
  • 1 tablespoon brown sugar
  • 1 tablespoon smoked paprika
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon cayenne pepper (optional)
  • 1 cup apple cider vinegar
  • 1 cup water
  • About 2 cups hickory or oak wood chips, soaked in water for 30 minutes before smoking

Instructions

  1. Trim excess fat from the brisket, leaving about ¼ inch of fat for flavor and moisture (10-15 minutes).
  2. In a small bowl, mix ground coffee, brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, and cayenne pepper to make the coffee rub.
  3. Pat the brisket dry with paper towels. Generously coat all sides with the coffee rub, pressing gently to help it stick. Let rest at room temperature for 30 minutes.
  4. Preheat smoker to 225°F (107°C). Add soaked wood chips to smoker box or coals.
  5. Place brisket fat side up on smoker grate. Smoke for about 6 hours, spritzing every hour with a mixture of apple cider vinegar and water to keep surface moist.
  6. After 6 hours, when internal temperature reaches around 160°F (71°C), wrap brisket tightly in aluminum foil or butcher paper.
  7. Return wrapped brisket to smoker and cook for another 4-5 hours, monitoring internal temperature until it reaches 200-205°F (93-96°C).
  8. Remove brisket from smoker and let rest, still wrapped, for at least 45 minutes to redistribute juices.
  9. Unwrap and slice against the grain into ¼-inch thick slices. Serve warm.

Notes

Keep smoker temperature steady at 225°F to avoid tough crust or dry meat. Resting the brisket after cooking is crucial for juicy results. Spritz once per hour to maintain moisture but avoid washing off the rub. Use butcher paper for a crisper bark or foil for more moisture. Use internal temperature rather than time alone to determine doneness. If brisket is not tender enough after cooking, wrap and rest longer.

Nutrition

Keywords: smoked brisket, coffee rub, BBQ, slow smoked beef, beef brisket recipe, smoked meat, backyard BBQ, coffee spice rub

Find it online: https://sunnysavory.com/perfect-smoked-beef-brisket-with-coffee-rub-recipe-for-easy-12-hour-cooking/