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

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A bold and flavorful Texas-style smoked brisket with a unique coffee rub that creates a smoky, crusty bark and tender meat, perfect for BBQ parties and casual gatherings.

Ingredients

Scale
  • 5–6 pounds whole packer brisket, preferably USDA Choice or Prime
  • 2 tablespoons coarse ground coffee (preferably dark roast, fresh ground)
  • 2 tablespoons paprika (smoked paprika preferred)
  • 1 tablespoon brown sugar
  • 2 tablespoons kosher salt
  • 1 tablespoon freshly cracked black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon cayenne pepper (optional)
  • 2 tablespoons olive oil

Instructions

  1. Trim excess fat from the brisket, leaving about ¼ inch of fat cap for moisture (10-15 minutes).
  2. In a mixing bowl, combine coffee, paprika, brown sugar, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper. Mix well.
  3. Lightly coat the brisket with olive oil to help the rub adhere.
  4. Generously apply the coffee rub all over the brisket, pressing it into the meat. Let sit at room temperature for 30 minutes.
  5. Preheat smoker to 225°F (107°C). Use hickory or oak wood chunks for smoke flavor.
  6. Place brisket fat side up on smoker grate. Smoke until internal temperature reaches about 165°F (74°C), approximately 5-6 hours.
  7. Wrap brisket tightly in butcher paper or foil to prevent drying out. Continue smoking until internal temperature reaches 203°F (95°C), about 3-4 more hours.
  8. Remove brisket from smoker and let rest wrapped for at least 1 hour.
  9. Slice against the grain in ¼ inch thick slices and serve warm.

Notes

Use fresh coarse ground coffee for best aroma and texture. Keep a spray bottle with apple cider vinegar or water to spritz the brisket during smoking to maintain moisture. Resting the brisket for at least one hour after smoking is essential for juicy, tender meat. Wrapping at the stall temperature (around 165°F) helps push through the cooking phase and retain moisture. For a softer crust, use foil; for a crispier bark, use butcher paper.

Nutrition

Keywords: coffee rub, smoked brisket, Texas style, BBQ, barbecue, smoked meat, brisket recipe, coffee barbecue rub, smoked brisket recipe

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