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Tender 12-Hour Smoked Brisket with Coffee Rub Recipe for Perfect BBQ

12-hour smoked brisket coffee rub - featured image
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A slow-smoked brisket infused with a unique coffee dry rub that creates a tender, flavorful, and smoky crust. Perfect for weekend BBQs and gatherings.

Ingredients

Scale
  • 5–6 pounds whole packer brisket, trimmed of excess fat but leaving a thin cap for moisture
  • 2 tablespoons finely ground coffee (freshly ground for best aroma)
  • 1 tablespoon kosher salt (Diamond Crystal preferred)
  • 1 tablespoon black pepper, coarsely ground
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon brown sugar (optional)
  • 2 tablespoons yellow or Dijon mustard (used as a binder for the rub)
  • About 2 cups oak or hickory wood chunks soaked in water for 30 minutes

Instructions

  1. Trim excess fat from the brisket, leaving about a 1/4 inch fat cap. Remove any silver skin or hard chunks. (About 15 minutes)
  2. Combine ground coffee, kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and brown sugar in a bowl and mix well.
  3. Rub the entire surface of the brisket with a thin layer of mustard to help the rub adhere.
  4. Generously apply the coffee dry rub all over the brisket, pressing it into the meat evenly. Let rest at room temperature for 30 minutes.
  5. Preheat smoker to 225°F (107°C). Add soaked wood chunks or chips to the firebox or charcoal for smoke.
  6. Place the brisket fat side up on the smoker. Insert a thermometer probe into the thickest part of the meat.
  7. Smoke for 6-7 hours, maintaining temperature and airflow. Optionally spritz with apple cider vinegar or water every hour after the first two hours.
  8. When internal temperature reaches about 160°F (71°C), wrap the brisket tightly in butcher paper or heavy-duty aluminum foil.
  9. Continue smoking for another 4-5 hours until internal temperature reaches about 203°F (95°C).
  10. Remove brisket from smoker and let rest wrapped for at least 1 hour to allow juices to redistribute.
  11. Slice thinly against the grain and serve.

Notes

Maintain a steady smoker temperature of 225°F for best results. Wrapping in butcher paper keeps the bark crispier than foil. Rest the brisket for at least one hour before slicing to retain juices. Spritzing with apple cider vinegar or water helps keep the surface moist. Use a thermometer probe placed in the thickest part of the meat avoiding fat or bone for accurate temperature readings.

Nutrition

Keywords: smoked brisket, coffee rub, BBQ, slow cooked, smoked meat, brisket recipe, coffee dry rub, smoked beef

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