Master the Perfect Coffee Rub Brisket: Recipe, Smoking Tips, and Flavor Variations

Coffee Rub Brisket

I was getting tired of using the same old BBQ rubs, so I figured it was time to shake things up and try something different. Coffee rubs had always intrigued me, but I was a bit hesitant, thinking the flavor might be too overpowering. After giving it a shot with Spectre Dark Espresso Coffee from  Aerial Resupply Coffee, I’m hooked. Coffee and beef are a match made in heaven—bold, savory, and just the right amount of kick. It might sound like a bold claim, but I’m confident that once you try it, you’ll be just as convinced as I am.

Ingredients

 Here’s the mix I’ve landed on after some tweaking. I used a smaller cut for the trial run because I didn’t want to risk a large, expensive brisket on a new recipe.

• ¼ cup fresh ground coffee (I recommend  Spectre Dark Espresso Coffee)
• 3 tablespoons brown sugar
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 tablespoon cayenne pepper
• 2 tablespoons paprika
• 1 tablespoon cumin
• 1 tablespoon kosher salt
• 10-12 pound beef brisket (I used an 8 lb brisket flat for the trial)

 Making the Rub

First things first—grind some freshly roasted  Spectre Dark Espresso Coffee beans. Mix all the ingredients thoroughly, and when it’s time to apply, do it from about 12 inches above your meat to ensure even coverage. For the best results, apply the rub at least an hour before you start smoking or cooking.

How to Smoke Brisket

Smoking brisket is a slow process, but trust me, it’s worth every minute.

1. Get the Best Cut of Beef: You want a good quality cut for smoking.
2. Trim Your Brisket: Trimming is essential to get the meat uniform for an even smoke.
3. Season: Once your brisket is trimmed, season all sides with the coffee rub. You’ll want to smoke this “low and slow.”
4. Wrap in Peach Paper: This step is crucial for achieving that juicy, tender brisket with a killer dark caramelized bark.
5. Smoke Your Brisket: Keep the smoker around 225°F. The brisket is done when the internal temperature reaches 202°F. Plan on about 8 hours for a 12-pound brisket.

Resting and Slicing Brisket

After all that work, don’t skip the rest! Letting the brisket rest allows the juices to redistribute, making it perfectly tender for slicing. When you slice, go against the grain for maximum tenderness. There are two muscles with different grain directions, so you might have to adjust your slicing technique accordingly.

Tips for Smoking Coffee Rub Brisket

Smoking a brisket doesn’t have to be intimidating. With these tips, you’ll be on your way to mastering it in no time.

• Patience is Key: Smoking the perfect brisket takes time—don’t rush it.
• Brisket Grade Matters: Go for Prime grade for the best results, as it has the most marbling and will result in a moist, flavorful brisket.
• Season Liberally: Brisket is thick, so don’t be shy with the rub. Press it into the meat to ensure it stays on during smoking.
• Choose the Right Wood: I prefer oak, but pecan is also a great choice. Both woods complement the coffee rub beautifully without overwhelming the flavor.

There you have it! If you’re ready to try something new, this coffee rub brisket might just become your new go-to. Check out  Aerial Resupply Coffee for more premium coffee options to elevate your BBQ game.