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Smoked Brisket Flat with Coffee Rub

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A tender and flavorful smoked brisket flat enhanced with a unique coffee dry rub that adds deep, smoky complexity and a subtle bitterness to the meat.

Ingredients

Scale
  • 4 to 5 pounds beef brisket flat, trimmed of excess fat but leaving a thin fat cap
  • 2 tablespoons medium-coarse ground coffee
  • 1 tablespoon smoked paprika
  • 1 tablespoon brown sugar
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon cayenne pepper (optional)
  • About 2 cups hickory or oak wood chips or chunks

Instructions

  1. Trim the brisket flat, removing thick, hard fat but leaving about ¼ inch of fat for moisture. Pat dry with paper towels.
  2. In a medium bowl, combine ground coffee, smoked paprika, brown sugar, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper if using. Mix thoroughly.
  3. Generously coat the brisket flat on all sides with the dry rub. Massage it in gently but firmly. Wrap loosely in plastic wrap and refrigerate for at least 2 hours or overnight.
  4. Preheat the smoker to 225°F (107°C). Add wood chips or chunks to produce smoke.
  5. Place the brisket fat side up on the smoker grate. Insert a meat thermometer probe into the thickest part of the meat. Maintain smoker temperature between 225°F and 250°F (107°C–121°C). Spritz with apple cider vinegar every hour if desired.
  6. When the internal temperature reaches about 160°F (71°C), optionally wrap the brisket tightly in butcher paper or aluminum foil and return to the smoker.
  7. Continue smoking until the internal temperature reaches approximately 203°F (95°C), which may take 1 to 2 hours after wrapping.
  8. Remove the brisket from the smoker and keep it wrapped. Let it rest for 30 to 60 minutes to allow juices to redistribute.
  9. Slice the brisket thinly against the grain and serve.

Notes

Use medium-coarse ground coffee to avoid gritty texture. Wrapping the brisket at 160°F helps push through the stall and retain moisture. Spritz with apple cider vinegar to keep the bark moist. Resting the meat after smoking is vital for tenderness. For easier slicing, chill the brisket for 15 minutes before cutting.

Nutrition

Keywords: smoked brisket, coffee rub, BBQ, smoked meat, brisket flat, dry rub, smoked brisket recipe, tender brisket, flavorful BBQ

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