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Smoked Brisket Flat with Coffee Rub

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A flavorful smoked brisket flat seasoned with a robust coffee rub that creates a smoky, slightly bitter crust balanced by rich meatiness. Perfect for National BBQ Day or any casual grilling occasion.

Ingredients

Scale
  • 3 to 4 pounds brisket flat, trimmed of excess fat
  • 2 tablespoons ground coffee, preferably medium roast
  • 1 tablespoon paprika, smoked paprika optional
  • 1 tablespoon brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper, freshly ground preferred
  • 1 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper, optional
  • 1 tablespoon olive oil

Instructions

  1. Trim the brisket flat, removing excess fat but leaving about 1/4 inch for flavor and moisture. Pat dry with paper towels. (10 minutes)
  2. In a mixing bowl, combine ground coffee, paprika, brown sugar, garlic powder, onion powder, black pepper, kosher salt, and cayenne pepper if using. Stir well. (5 minutes)
  3. Lightly brush the brisket flat with olive oil to create a tacky surface for the rub. (2 minutes)
  4. Generously apply the coffee rub all over the brisket, pressing it into the meat. Let it sit at room temperature for 30 minutes to absorb flavors. (30 minutes)
  5. Preheat your smoker or charcoal grill to 225°F (107°C). Use wood chips like hickory or oak for classic BBQ flavor. (15 minutes)
  6. Place the brisket on the grill grates fat side up, away from direct heat. Smoke until the internal temperature reaches about 160°F (71°C), approximately 3 to 4 hours depending on thickness.
  7. Wrap the brisket in butcher paper or aluminum foil to retain moisture and continue smoking until internal temperature reaches 200°F (93°C), about another 2 hours.
  8. Remove the wrapped brisket from the smoker and let it rest for at least 30 minutes, preferably 1 hour, to let juices redistribute. (30-60 minutes)
  9. Slice thinly against the grain for maximum tenderness. Serve with your favorite BBQ sides or sauces. (5-10 minutes)

Notes

Use a digital instant-read thermometer for accuracy. Let the meat rest after smoking to retain juices. Wrapping at 160°F helps push through the stall and keeps the brisket moist. Hickory or oak wood chips provide classic BBQ flavor; fruit woods like apple add subtle sweetness. Olive oil helps the rub stick and promotes crust formation. For oven cooking, wrap tightly and cook low and slow at 225°F for 5 to 6 hours.

Nutrition

Keywords: smoked brisket, coffee rub, BBQ, National BBQ Day, smoked meat, brisket flat, grilling, coffee spice rub

Find it online: https://milaspoon.com/smoked-brisket-flat-with-coffee-rub-easy-recipe-for-national-bbq-day/