If you love a good, smoky brisket with a twist, this Texas-Style Coffee-Rubbed Smoked Brisket will be your new favorite. The bold coffee rub adds depth and a rich flavor that complements the smoky goodness perfectly. It's a must-try for any barbecue lover!
The star of this dish is, of course, the brisket. A 12-14 pound whole brisket is ideal for a family gathering or a weekend feast. The coffee in the rub adds a deep, earthy flavor that pairs beautifully with the smoky hickory wood. Kosher salt and black pepper bring out the natural flavors of the meat, while paprika, garlic powder, and onion powder add a savory, aromatic blend. The cayenne pepper injects a subtle heat, and brown sugar provides a touch of sweetness to balance the flavors.
This brisket pairs wonderfully with classic sides like creamy coleslaw, buttery cornbread, or a fresh green salad. For a little extra flair, serve alongside pickled jalapeños or a tangy barbecue sauce to enhance the flavors.
Start by trimming the brisket. You’ll want to remove the excess fat, leaving around a quarter-inch of the fat cap. This step is crucial as it helps render the fat while smoking, keeping the brisket moist. In a mixing bowl, combine ground coffee, kosher salt, black pepper, paprika, garlic powder, onion powder, cayenne pepper, and brown sugar. This aromatic blend will form your rub. Generously coat the entire brisket with this mixture, pressing it firmly into the meat.
Fire up your smoker to 225°F, and add hickory wood chips for that authentic smoky flavor. Place the brisket on the smoker, fat side up. This position allows the fat to render down through the meat, adding flavor and keeping it moist. Smoke the brisket for about 6-8 hours or until it hits an internal temperature of 165°F. This is the point where the brisket starts to develop a beautiful bark.
Once it reaches 165°F, wrap the brisket tightly in butcher paper or aluminum foil. This wrap helps keep the juices in while it continues cooking. Pop it back into the smoker and let it go for another 4-6 hours, aiming for an internal temperature of 203°F. This is the sweet spot where the brisket becomes tender. After you’ve reached the desired temperature, let the brisket rest for at least an hour. Resting allows the juices to redistribute, giving you that perfect slice every time. When you're ready, slice against the grain for the best texture.
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