This coffee rub smoked brisket is the perfect marriage of rich meat and bold flavor. It’s everything you want in a good smoked brisket – intense, smoky flavor combined with a deep, earthy kick from the delicious coffee rub.
Coffee Rubbed Smoked Brisket
I love brisket. If given the chance, I’d eat brisket for dinner every day. A good, thick slice of fatty brisket may as well be a slice of heaven on earth. So shortly after developing the recipe for my coffee rub, I knew I had to create a recipe with it rubbed generously on a big ol’ hunk of brisket.
Making smoked brisket can be an intimidating venture, but I’m here to ensure it doesn’t have to be scary! By following my step-by-step process to prepare, smoke, and slice your brisket, you’ll be guaranteed to get that gorgeous dark bark and rich flavor every time. So fire up your pellet grill (My go-to grill for a good brisket is my Camp Chef SmokePro 36 SGX) and let’s get started!
My favorite way to cook brisket is Texas style. This brisket follows the same method used for my Texas style brisket. You can find my full detailed post on Texas Style Smoked Beef Brisket HERE to get the ins and outs of smoking the perfect brisket. The method for smoking coffee rub brisket is the same, except we punch up the flavor with a good coffee rub instead of the basic salt and pepper prior to smoking.
The key ingredient that makes his brisket irresistible is my Homemade Coffee Rub. Brisket requires a low and slow cook, and this rub is the ideal seasoning to compliment the rich smokiness of the brisket.
How to Smoke Brisket
Smoking brisket is a slow process, but it is totally worth the wait. For those wanting to get it right the first time, I have a collection of awesome blog posts on smoking brisket linked below. Here’s a quick rundown on how to smoke a brisket with my awesome coffee rub:
- Visit your local butcher to buy the best cut of beef. Brisket 101 will help guide you through what cut to buy and why it’s important to know what to buy before you begin shopping.
- Trim your brisket. Trimming is essential to get your meat uniform for an even smoke. My post on How to Trim a Brisket walks you through the 5 steps to perfect trimming.
- Season and smoke. Once your brisket is trimmed and ready to cook, season all sides with the coffee rub and follow this guide on Texas Style Smoked Brisket. You’ll want a nice, long smoke on this meat, so grab a drink and be prepared for a full day of smoking!
- Wrap in peach butcher paper. On a large work surface, wrap your brisket in a big piece of butcher paper and return the wrapped brisket to the smoker. If you don’t have any butcher paper on hand, head on over to Patio Provisions to purchase some Hey Grill Hey Peach Butcher Paper today.
- Rest, slice, and serve. Once your brisket is smoked to perfection (check out that amazing coffee-colored dark bark!), allow it to rest, and slice against the grain. My tutorial on How to Slice a Brisket should help you get those cuts just right.
Tips for Smoking Coffee Rub Brisket
Brisket doesn’t have to be a difficult smoking venture. By following these tips, you’ll be a brisket master in no time!
- Patience is key. Smoking the perfect brisket takes time, and lots of it. Do not attempt to rush the process or open your smoker too often.
- Brisket grade matters! The grade of meat you purchase matters. The most common grades are Prime, Choice, and Select.
- Prime. The best briskets for smoking are prime, as they have the highest marbling which means a moist final product.
- Choice. Choice grades are not ideal for smoking. They can dry out in the low and slow temp in your smoker.
- Select. And finally, take a pass on Select. Without enough fat on this meat it turns tough like jerky, and you won’t be happy with the final product.
- Season liberally with the coffee rub. Brisket is a thick piece of meat, even after trimming you’ll still have a fat cap on the top. Make sure to press the rub into the meat with your hands so it doesn’t fall off when it gets to the smoker. Don’t be shy, and really work that rub in there!
- Choose the right wood. I prefer to smoke my brisket with oak; however, pecan is also an awesome choice. Both will not be overwhelming flavors with your brisket, and the oak compliments the coffee rub well.
More Brisket Recipes
Are you a beef fanatic like me? Hey Grill Hey has plenty of brisket recipes to keep your palate satiated. Check out some of my favorites below:
Coffee Rub Smoked Brisket Recipe
Watch the video below and I’ll show you how I make this amazing brisket at home to share with family and friends. You can find more of my smoking and grilling recipe videos on YouTube, Instagram, or our Facebook Page. Follow along and let’s make awesome food together!
This coffee rub brisket is everything you want in a good brisket - intense, smoky flavor combined with a deep, earthy kick from my delicious coffee dry rub.
- 1 12-14 pound whole packer brisket
- 2 Tablespoons coarse salt
- 2 Tablespoons instant coffee
- 2 Tablespoons garlic powder
- 2 Tablespoons smoked paprika
- 1 Tablespoon pepper
- 1 Tablespoon crushed coriander
- 1 Tablespoon onion powder
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne
Store your brisket in the refrigerator until you are ready to start trimming. Cold briskets are much easier to work with. Flip your brisket over so the point end is underneath. Remove any silver skin or excess fat from the flat muscle. Trim down the large crescent moon shaped fat section until it is a smooth transition between the point and the flat. Trim and excessive or loose meat and fat from the point. Square the edges and ends of the flat. Flip the brisket over and trim the top fat cap to about 1/4 of an inch thickness across the surface of the brisket.
In a mixing bowl or empty spice container, mix the ingredients for the coffee rub. Spread over the brisket to evenly distribute the rub on all sides.
Preheat your smoker to 225 degrees F using indirect heat and hardwood smoke. Place the brisket on the smoker with the point end facing your main heat source. This is a thicker part of the brisket and it can handle the additional heat. Close the lid and smoke until and internal thermometer reads 165 degrees F (usually takes around 8 hours).
On a large work surface, roll out a big piece of butcher paper (or foil) and center your brisket in the middle. Wrap the brisket by folding edge over edge, creating a leak proof seal all the way around. Return the wrapped brisket to the smoker, seam side down so the weight from the brisket crimps the edges of the paper wrap down tight.
Close the lid on the smoker and, maintaining 225 degrees F, continue cooking until the internal temperature of the brisket reaches 202 degrees F in the thickest part of the meat (takes anywhere from 5-8 hours).
Remove the brisket to a large cutting board and allow to rest for 1 hour before slicing. Slice both the point and the flat against the grain with a sharp knife and serve immediately.