If you're looking to elevate your brisket game, this Smoked Coffee-Rubbed Beef Brisket recipe might just be your new go-to. Combining the rich, bold flavors of coffee and smoked paprika with the tender, juicy goodness of slow-cooked beef, this dish is a true showstopper for any barbecue or gathering.
The magic starts with the brisket, a cut known for its potential to become wonderfully tender when cooked low and slow. The ground coffee adds a deep, earthy flavor that complements the meat perfectly. Brown sugar provides a touch of sweetness to balance the bitterness of the coffee and the heat from the cayenne pepper. Smoked paprika gives a subtle smokiness that enhances the overall flavor profile. Garlic powder and onion powder are the savory backbone of the rub, while kosher salt and black pepper bring everything together. A bit of apple cider vinegar is used for basting, helping to keep the brisket moist and adding a tangy note. Finally, beef broth is served as a dipping sauce to further enhance the meat's flavor.
This brisket pairs beautifully with creamy mashed potatoes or a fresh coleslaw to add some crunch. For a bit of indulgence, try serving it alongside a rich macaroni and cheese. Don't forget a side of pickles or pickled onions to cut through the richness of the beef.
First things first, fire up your smoker and get it preheated to 225°F. This might take a little time, but it's worth it to ensure a nice, steady temperature throughout the cook. While the smoker's heating up, grab a bowl and mix together the ground coffee, brown sugar, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, and cayenne pepper. This will be your brisket's flavor-packed coating.
Next, pat your brisket dry with some paper towels. This helps the rub adhere better. Now, rub that spice mixture all over the brisket. Be generous and make sure every inch is covered. Once that's done, place the brisket in the smoker with the fat side up. This allows the fat to render down and keep the meat moist. Pop a meat thermometer in there so you can keep an eye on the internal temperature.
Now it's time to let the smoker do its thing. You'll want to smoke the brisket for about 6 hours. Aim for an internal temperature of 190°F. During this time, occasionally baste the brisket with apple cider vinegar. This not only keeps the meat moist but also adds a nice tangy flavor.
Once your brisket hits that magic temperature, carefully take it out of the smoker and wrap it in foil. Let it rest for at least an hour. This is crucial as it allows the juices to redistribute, making for a more tender and flavorful brisket. When you're ready to serve, slice the brisket against the grain. This makes for more tender bites.
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