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Flavorful Smoked Brisket with Coffee BBQ Rub Recipe Easy Texas Style

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A Texas-style smoked brisket featuring a bold coffee BBQ rub that enhances smoky flavors with a tender, juicy finish. Perfect for gatherings and slow-cooked to perfection.

Ingredients

Scale
  • 5 to 6 pounds whole packer beef brisket with fat cap on
  • 2 tablespoons coarse ground coffee (medium roast)
  • 3 tablespoons paprika (smoked paprika optional)
  • 2 tablespoons brown sugar
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 tablespoons coarse kosher salt (Diamond Crystal recommended)
  • 1 tablespoon freshly cracked black pepper
  • 1 teaspoon cayenne pepper (optional)
  • 2 tablespoons olive oil

Instructions

  1. Trim the brisket, leaving about 1/4 inch fat cap to retain moisture (10-15 minutes).
  2. In a mixing bowl, combine coffee grounds, paprika, brown sugar, garlic powder, onion powder, kosher salt, black pepper, and cayenne pepper if using; mix well (5 minutes).
  3. Rub the entire brisket with olive oil to help the rub stick and promote crust (2 minutes).
  4. Generously apply the coffee BBQ rub all over the brisket, pressing it into the meat (5 minutes).
  5. Let the rubbed brisket rest at room temperature for 30 minutes to absorb flavors.
  6. Preheat smoker to 225°F (107°C) using hardwood like oak or mesquite (15-20 minutes).
  7. Place brisket fat side up on smoker grate and smoke until internal temperature reaches 165°F (74°C), about 5-6 hours.
  8. Wrap brisket tightly in butcher paper or aluminum foil to push through the stall and retain moisture; return to smoker.
  9. Continue smoking wrapped brisket until internal temperature reaches 203°F (95°C), about 2-3 more hours.
  10. Remove brisket from smoker and let rest, wrapped, for at least 1 hour to redistribute juices.
  11. Slice against the grain into 1/4-inch thick slices and serve.

Notes

Maintain steady smoker temperature at 225°F for best results. Use internal temperature to judge doneness rather than time alone. Wrapping in butcher paper keeps bark crispier than foil. Rest brisket after cooking to retain juices. Adjust coffee amount or roast level to taste. Wood choice affects smoke flavor; mesquite is classic Texas, but oak or hickory can be mixed in. For caffeine-free alternative, use ground chicory root. Leftovers keep well refrigerated for 4 days and freeze well when sliced.

Nutrition

Keywords: smoked brisket, coffee BBQ rub, Texas brisket, smoked beef, BBQ rub, coffee rub, smoked meat, backyard smoking, Texas style brisket

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