Print

Flavorful Coffee-Rubbed Smoked Brisket Texas Style Recipe Easy and Perfect for BBQ Lovers

coffee rubbed smoked brisket - featured image
Print Recipe

A bold and smoky Texas-style smoked brisket featuring a unique coffee rub that creates a flavorful crust locking in juicy tenderness. Perfect for BBQ lovers seeking a simple yet impressive weekend cookout.

Ingredients

Scale
  • 5–6 pounds whole packer beef brisket with fat cap
  • 2 tablespoons ground coffee (medium grind, e.g., Starbucks Pike Place Roast)
  • 2 tablespoons smoked paprika
  • 2 tablespoons packed brown sugar
  • 1 tablespoon freshly cracked black pepper
  • 1 tablespoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 2 tablespoons olive oil
  • Hickory or oak wood chips, soaked for 30 minutes

Instructions

  1. Trim the brisket, leaving about 1/4-inch fat cap for moisture (10-15 minutes).
  2. In a bowl, combine ground coffee, smoked paprika, brown sugar, kosher salt, black pepper, garlic powder, onion powder, and chili powder. Mix well.
  3. Rub 2 tablespoons olive oil over the entire brisket to help the rub adhere.
  4. Generously coat the brisket on all sides with the coffee rub. Press firmly to create an even layer. Rest uncovered in the fridge for at least 2 hours or overnight.
  5. Preheat smoker to 225°F (107°C) and add soaked wood chips for smoke.
  6. Place brisket fat side up on smoker grate. Smoke until internal temperature reaches 165°F (74°C), about 5-6 hours.
  7. Wrap brisket tightly in butcher paper or aluminum foil to push through the stall phase.
  8. Return wrapped brisket to smoker and cook until internal temperature reaches 203°F (95°C), about 3-4 more hours.
  9. Remove brisket from smoker and rest wrapped for at least 1 hour.
  10. Slice brisket against the grain into 1/4-inch thick pieces and serve.

Notes

Keep a spray bottle of water or apple cider vinegar handy to spritz the brisket every hour during the first smoking phase for extra moisture. Resting the brisket wrapped for at least 1 hour is crucial for juicy slices. Maintain steady smoker temperature at 225°F (107°C) to avoid dryness or bitterness. Butcher paper is preferred over foil for wrapping to allow the meat to breathe and form a better bark.

Nutrition

Keywords: smoked brisket, coffee rub, Texas BBQ, smoked meat, BBQ recipe, brisket recipe, coffee grounds, smoked paprika, backyard BBQ

Find it online: https://cooksyla.com/flavorful-coffee-rubbed-smoked-brisket-texas-style-recipe-easy-and-perfect-for-bbq-lovers/