Dark Bark Coffee Rubbed Beef Brisket

Want Competition Level Brisket?

If you are on the lookout for incredible and flavorful smoked beef brisket, then this recipe is what you are looking for.

The key to an awesome smoked brisket is the crust and this coffee based rub recipe will not only give you an awesome dark-barked crust, it will give you an incredibly spicy, yet robust flavor you have never experienced with brisket before.

It is flat out awesome!

*We know some die-hard meat smokers out there don’t like to use meat injectors on their briskets.  After tasting this, we can tell you that you won’t regret it.  Don’t knock it till you try it!

Coffee-Rubbed Competition Level Smoked Beef Brisket

8-12 Servings

Coffee-Rubbed Competition Level Smoked Beef Brisket

Ingredients

  • 1 CUP KOSHER SALT
  • 3/4 CUP BLACK PEPPER (18 MESH)
  • COFFEE RUB (Recommend High Octane Rub)
  • 12-16 LB WHOLE PACKER BRISKET
    INJECTION: (Recommend this Injector: Ofargo Injector)
  • 3 CUPS WATER
  • 1/4 CUP BUTCHERS BEEF INJECTION
  • 1 TSP WHITE PEPPER
  • 1 TSP ONION POWDER
  • 1 TSP GARLIC POWDER
  • 1 TBSP BEEF BULLION

Instructions

  1. When ready to cook, get your smoker temperature to 225 degrees F and preheat, lid closed, for 10 to 15 minutes. *Recommend using PECAN Hardwood for the smoke.
  2. Trim all the fat off the top of the brisket and leave 1/4 inch of fat across the bottom.
  3. Mix all the ingredients for the injection. Inject the brisket in a 1-inch checkerboard pattern across the top of the brisket using an injector.
  4. Season the brisket with the salt and pepper and a layer of the Coffee Rub.
  5. Place brisket on the smoker and leave alone for 4 hours. After 4 hours, check the internal temperature of the brisket, it should be at 160 degrees F. If not yet to temperature, check again in 30 minutes.
  6. When the temperature reaches 160 degrees F, wrap the brisket in a double layer of heavy duty aluminum foil. Pour 2 cups beef broth in the foil packet with brisket and place back on the smoker.
  7. Increase the smoker temperature to 250 degrees F and cook for another 4 hours. Check the internal temperature; desired temperature is 204 degrees F. If the brisket is not up to temperature, check back every 30 minutes until it reaches 204 degrees F. The entire cook time should be between 8-10 hours depending on the size of the brisket.
  8. When brisket reaches an internal temperature of 204 degrees F, pull it off the smoker and wrap it in a towel. Set it on the counter for 1 hour before slicing.

Make this and let us know if this isn’t one of the best beef brisket recipes you have ever made!

Enjoy!

Get an incredible beef brisket when you use this coffee rub and meat injector recipe for an awesome smoked beef brisket with a dark bark and incredible flavor.

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