Coffee Rubbed Brisket

    Coffee Rubbed Brisket

    Paired with ArborBrook Coury Clone Hyland Vineyard Pinot Noir

    Serves 8-10 


    3 tablespoons fine ground dark coffee or espresso beans

    2 tablespoons smoked chili powder

    2 tablespoons brown sugar

    1 tablespoon garlic powder

    1 tablespoon onion powder

    1 tablespoon salt

    1 tablespoon black pepper

    1 tablespoon dry mustard


    4-5 pound beef brisket trimmed and leave ¼” fat lip

    6-8 cups hickory wood chips soaked for at least 30-45 minutes

    Rinse the brisket the day before cooking and pat dry with paper towels.  Rub the brisket generously with the rub on all sides.  Cover in plastic wrap and place in the fridge overnight.  Pull out about 30 minutes before you start your grill.

    Place the soaked wood chips in a smoke/chip box and place directly on the coals or gas flame.  You can make a pouch out of foil and punch holes in it for the smoke to escape.

    Slow cook the brisket over indirect heat adding more coals or chips as needed till an instant read thermometer reads 190 F, about 5-6 hours.  Pull the brisket and let set 10-15 minutes on a cutting board and when carving it make sure to cut across the grain.

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