Texas-Style Coffee-Rubbed Smoked Brisket

Savor the deep, complex flavors of a Texas-style coffee-rubbed smoked brisket. This variation on the traditional smoked brisket recipe infuses the meat with rich coffee notes, perfect for a hearty meal.

Prep time: 30 minutes
Cook time: 12 hours
Serves: 12

Ingredients

1 whole brisket, about 12-14 pounds

1/4 cup ground coffee

2 tablespoons kosher salt

2 tablespoons black pepper

1 tablespoon paprika

1 tablespoon garlic powder

1 tablespoon onion powder

2 teaspoons cayenne pepper

1/4 cup brown sugar

Hickory wood chips

Instructions

1. Trim the brisket to remove excess fat, leaving about 1/4 inch of fat cap.

2. In a bowl, mix ground coffee, kosher salt, black pepper, paprika, garlic powder, onion powder, cayenne pepper, and brown sugar to create the rub.

3. Generously coat the brisket with the rub, pressing it into the meat.

4. Preheat the smoker to 225°F, using hickory wood chips for smoke.

5. Place the brisket in the smoker, fat side up, and smoke for 6-8 hours until it reaches an internal temperature of 165°F.

6. Wrap the brisket in butcher paper or aluminum foil and continue smoking for another 4-6 hours until it reaches an internal temperature of 203°F.

7. Let the brisket rest for at least 1 hour before slicing against the grain.

Storage

Store leftover brisket in an airtight container in the refrigerator for up to 4 days.

Reheating

To reheat, preheat the oven to 250°F and wrap the brisket in foil. Heat for 30-45 minutes until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.