Coffee Rubbed Smoked Brisket
Bold brisket with a smoky coffee crust that adds depth without bitterness.
Jump to RecipeCoffee and beef might seem like an unusual pairing, but once you try this combination, you'll understand why it's become one of my signature recipes. The coffee adds an incredible depth and complexity without making the brisket taste like your morning cup - instead, it creates a rich, slightly bitter note that enhances the beef's natural flavors.
I pull out this recipe for special occasions - Father's Day, birthday celebrations, or when I really want to show off my smoking skills. It's a conversation starter at any gathering, and people are always surprised when I reveal the secret ingredient. It's perfect for coffee lovers who also happen to be BBQ enthusiasts.
Serve this brisket the traditional Texas way - sliced thick with white bread, pickles, and onions on the side. It pairs wonderfully with creamy coleslaw, smoked mac and cheese, or loaded baked potato salad. The coffee notes also complement sweeter sides like brown sugar baked beans or caramelized onions.
For variations, try different roast levels of coffee in your rub - a dark roast gives more bitterness while a medium roast offers brighter notes. You can also add cocoa powder for a mole-inspired version, or espresso powder for an even more intense coffee flavor. Some pitmasters add a coffee-based mop sauce for extra depth.
Use freshly ground coffee in your rub for the best flavor - pre-ground coffee loses its aromatic oils quickly. The coffee crust will look almost black when done, which is exactly what you want. This bark is packed with flavor and provides a perfect contrast to the pink smoke ring beneath.
Ingredients
Instructions
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1
Trim brisket, leaving 1/4 inch fat cap.
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2
Mix coffee with pepper, salt, sugar, and spices.
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3
Apply rub generously to all surfaces. We recommend Meat Church Holy Cow Rub for best results.
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4
Let rest at room temperature for 1 hour.
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5
Smoke at 250°F fat-side up with post oak wood.
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6
Spritz with beef broth every 90 minutes after bark sets.
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7
Wrap in pink butcher paper at 165°F internal.
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8
Continue cooking until internal temp reaches 203°F and is probe tender. Use an instant-read thermometer for accuracy.
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9
Rest in cooler for 2 hours minimum.
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10
Slice against the grain and serve.