Get ready to elevate your grilling game with a smoky coffee-rubbed brisket that's as bold as it is tender. This recipe combines rich coffee and smoky spices to create a crust that's irresistibly flavorful. It's perfect for those who love a bit of adventure on their plate.
Beef brisket is the star of the show, a cut that becomes incredibly tender with slow cooking. Coffee grounds add a unique depth of flavor that pairs beautifully with the smokiness of the grill. Smoked paprika enhances the smoky profile, while brown sugar lends a hint of sweetness to balance the flavors. Kosher salt and black pepper bring out the natural flavors of the meat. Garlic powder and onion powder add savory notes, and a touch of cayenne pepper provides a subtle kick. Olive oil helps the rub adhere to the meat and aids in forming a crust. Apple cider vinegar and beef stock are used for basting, keeping the brisket moist and adding a tangy depth.
This brisket pairs perfectly with a fresh coleslaw or a warm potato salad. For something a bit different, try serving it on a toasted bun with pickles and your favorite BBQ sauce. A side of grilled vegetables can also complement the robust flavors of the brisket beautifully.
Start by mixing your rub: combine the coffee grounds, smoked paprika, brown sugar, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper in a small bowl. This mixture will be your brisket's best friend. Lay your brisket out on a clean surface, pat it dry, and generously rub the spice mix all over, pressing it in firmly. Drizzle some olive oil over the top and give it another good rub to ensure everything's nicely coated. Cover your brisket and let it sit in the fridge for at least 4 hours, although overnight is best if you can swing it.
When you're ready to cook, preheat your grill to medium-low heat, aiming for around 275°F. Place the brisket on the grill, fat side up, and cover. This positioning allows the fat to baste the meat as it cooks. Now, patience is key. Let the brisket cook for about 6 hours, keeping the grill at a consistent temperature. Baste it occasionally with a mix of apple cider vinegar and beef stock to lock in moisture and flavor. You’re aiming for an internal temp of around 195°F for that perfect tenderness.
Once your brisket hits the magic number, take it off the grill and let it rest for at least 30 minutes. This resting period is crucial as it allows the juices to redistribute throughout the meat. Slice against the grain to ensure each bite is tender and full of flavor.
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