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Flavorful Smoked Brisket with Coffee Bourbon BBQ Sauce

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A smoky, tender smoked brisket paired with a rich coffee bourbon BBQ sauce that balances smoky, sweet, and slightly bitter flavors. Perfect for BBQ lovers and gatherings.

Ingredients

Scale
  • 5-pound beef brisket, trimmed
  • 2 tablespoons kosher salt
  • 2 tablespoons coarsely ground black pepper
  • 1 tablespoon smoked paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder (optional)
  • 1 cup ketchup
  • 1/4 cup strong brewed dark roast coffee
  • 1/4 cup bourbon
  • 1/4 cup brown sugar, packed
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 tablespoon unsalted butter (optional)

Instructions

  1. Trim any excess fat from the brisket, leaving about 1/4 inch for moisture.
  2. Mix salt, pepper, smoked paprika, garlic powder, onion powder, and chili powder in a small bowl.
  3. Rub this spice blend evenly over the entire brisket.
  4. Let the brisket rest at room temperature for 30 minutes while prepping the smoker.
  5. Preheat the smoker to 225°F (107°C) using wood chips like oak, hickory, or mesquite. Place a water pan inside to keep the environment moist.
  6. Place the brisket fat side up on the smoker rack and insert a meat thermometer probe into the thickest part.
  7. Smoke the brisket until internal temperature reaches 165°F (74°C), about 5 to 6 hours. Avoid opening the smoker frequently.
  8. While smoking, combine ketchup, brewed coffee, bourbon, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, cumin, black pepper, cayenne, and salt in a saucepan.
  9. Simmer the sauce over medium heat, whisking frequently, for about 10 minutes until thickened. Stir in butter at the end for a glossy finish.
  10. Once the brisket hits 165°F, remove and wrap tightly in butcher paper or foil.
  11. Return the wrapped brisket to the smoker and continue cooking until internal temperature reaches 203°F (95°C), about 2 to 3 more hours.
  12. Let the brisket rest wrapped on a cutting board or cooler for 30 to 60 minutes to redistribute juices.
  13. Slice the brisket thinly against the grain and serve with generous spoonfuls of the coffee bourbon BBQ sauce.

Notes

Use butcher paper instead of foil for wrapping to preserve bark texture. Spritz brisket hourly with apple cider vinegar and water to maintain moisture. Sauce tastes better if made a day ahead. If no smoker, use a grill with indirect heat and wood chips in a smoker box. For gluten-free, verify Worcestershire sauce and ketchup labels. For dairy-free, omit butter or use plant-based alternative.

Nutrition

Keywords: smoked brisket, BBQ sauce, coffee bourbon BBQ sauce, smoked meat, backyard BBQ, smoked brisket recipe, bourbon sauce, coffee BBQ sauce

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