Coffee-Rubbed Midnight Brisket
Dark roast coffee grounds added to the rub create a deep, mahogany crust and earthy undertones.
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Ingredients
- 5 pounds Beef Brisket (packer cut)
- 1/4 cup Dark roast coffee grounds (fine)
- 1/4 cup Dark brown sugar
- 2 tablespoons Kosher salt
- 2 tablespoons Smoked paprika
- 1 tablespoon Black pepper
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1/2 teaspoon Cayenne pepper
- 1/2 cup Apple cider vinegar (for spritzing)
Instructions
- 1
Trim the brisket fat cap to about 1/4 inch thickness and pat the meat completely dry with paper towels.
- 2
In a medium bowl, combine the coffee grounds, brown sugar, salt, paprika, pepper, garlic powder, onion powder, and cayenne to create the dry rub.
- 3
Apply the rub generously to all sides of the brisket, pressing it firmly into the meat to ensure a thick coating.
- 4
Preheat your smoker or oven to 225°F (107°C) using oak or hickory wood for the best flavor profile.
- 5
Place the brisket on the grate fat-side up and smoke for approximately 4-6 hours, spritzing with apple cider vinegar every hour after the first 2 hours.
- 6
Once the internal temperature reaches 165°F and the 'bark' is dark and set, wrap the brisket tightly in butcher paper or heavy-duty foil.
- 7
Continue cooking until the internal temperature reaches 203°F and a probe slides into the meat with no resistance.
- 8
Remove from heat and let the brisket rest in an insulated cooler for at least 1 hour before slicing against the grain.
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