Description
A mouthwatering smoked brisket recipe featuring a unique espresso rub that tenderizes the meat while adding complex flavors. Perfect for barbecue enthusiasts or anyone looking to impress at their next gathering.
Ingredients
Scale
- 1 whole beef brisket (12–14 pounds)
- 1/4 cup ground espresso
- 1/4 cup kosher salt
- 1/4 cup black pepper, coarsely ground
- 2 tablespoons brown sugar
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
Instructions
- Trim excess fat from the brisket, leaving about 1/4 inch fat cap.
- Combine all dry rub ingredients in a bowl and mix thoroughly.
- Apply the rub generously to all sides of the brisket, pressing it into the meat.
- Wrap the rubbed brisket in plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Preheat your smoker to 225°F using your preferred wood chips (oak or hickory recommended).
- Place the brisket in the smoker fat side up and smoke until the internal temperature reaches 165°F (about 6-8 hours).
- Wrap the brisket tightly in butcher paper or foil and return to the smoker until it reaches 203°F internal temperature and passes the probe test (4-6 more hours).
- Rest the wrapped brisket in a cooler or warming drawer for at least 1 hour before slicing.
- Slice against the grain and serve with your favorite sides.
Notes
- Use a high-quality brisket for best results.
- The espresso in the rub doesn’t make the meat taste like coffee, but adds depth and helps tenderize the meat.
- For the best bark formation, don’t skimp on the rub.
- The ‘probe test’ means the temperature probe should slide into the meat with minimal resistance, like butter.
- Prep Time: 30 minutes
- Cook Time: 12 hours
- Category: Main Course
- Method: Smoking
- Cuisine: Barbecue
Nutrition
- Serving Size: 6 oz
- Calories: 450
Keywords: smoked brisket, espresso rub, barbecue, smoker recipe, Texas bbq, coffee rub
