Makes 10 to 12 servings. I’ve never been a fan of brisket because it’s a little too fatty for my taste—until now, that is. My husband, Ryan, smoked a brisket for me that was so tender, it melted in my mouth. After I told him how delicious it was, he shared his secret rub ingredient with me: coffee. Make this recipe for family or friends who say they aren’t fans of brisket, and I bet they’ll change their minds too.
3 ¾ tablespoons firmly packed light brown sugar
1 ¾ tablespoons finely ground medium-roast coffee
1 ¾ tablespoons smoked paprika
1 ¾ tablespoons garlic powder
¾ tablespoon onion powder
¾ tablespoon chili powder
2 ¼ tablespoons fine sea salt
½ teaspoon cracked black pepper
¼ teaspoon cayenne pepper
1 (6-pound) brisket, fat trimmed to ¼ inch thick
Oak, hickory, or mesquite wood chips
Roasted Barbecue Sauce (see recipe on page 288), optional
In a small bowl mix together the brown sugar, coffee, paprika, garlic powder, onion powder, chili powder, salt, black pepper, and cayenne.
Pat the brisket dry with paper towels. Rub the spice mixture all over the brisket and then wrap it tightly in plastic wrap. Refrigerate overnight.
Remove the brisket from the refrigerator 1 hour prior to smoking to allow the meat to come to room temperature. Soak the wood chips during that hour, then drain. (Read the package to make sure the chips are not presoaked.) Prepare a smoker with the wood chips according to the manufacturer’s instructions, and heat to 225 degrees F.
Place the brisket fat side up in the smoker and cook for about 6 hours (1 hour per pound), until an instant-read thermometer reaches a minimum internal temperature of 185 degrees F and maximum of 200 degrees F. Remove the meat from the smoker and let stand for 30 minutes.
To serve, trim the harder, darker pieces (burned ends) off the edges of the brisket and chop them into small pieces. Thinly slice the brisket against the grain and place it on a serving platter with a container of barbecue sauce alongside.
Makes 10 to 12 servings.
