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Smoked Flat-Cut Brisket with Coffee
Dr. BBQ
Beef & Lamb
Roast
Dr. BBQ’s Coffee Brisket recipe combines the bold flavors of coffee, brown sugar, and spices to create a deliciously smoky, tender brisket. Slow-cooked on the Big Green Egg, this dish offers a perfect balance of savory and slightly sweet flavors, making it a standout choice for barbecue lovers looking to elevate their cooking with a unique twist.
Ingredients
- 1 USDA Choice flat-cut brisket (5 to 6 pounds), fat left on
- Barbecue Rub #67 (below)
- ½ cup strong brewed coffee
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½ cup Sugar in the Raw
½ cup kosher salt
3 tablespoons chili powder
3 tablespoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon black pepper
½ teaspoon lemon pepper
½ teaspoon ground coffee
¼ teaspoon cayenne pepper
Directions
Set the Egg for indirect cooking at 235°F/113°C using medium hickory wood for smoke flavor
- Season the brisket liberally with the rub
- Cook the brisket fat-side down for 1 hour and then flip it to fat-side up
- Cook to an internal temperature of 160°F/71°C
- Lay out a big double-thick layer of heavy-duty aluminum foil and lay the brisket on it fat-side up
- Pull up the sides of the foil and pour on the coffee as you close up the package
- Be careful not to puncture it or you’ll have to start over
- Return the brisket to the cooker
- After another hour, begin checking the internal temperature
- When it reaches 200°F/93°C, remove the brisket and let it rest for 30 minutes, wrapped
- Remove the brisket from the foil
- It desired, skim the fat from the liquid and serve the remaining juices as a sauce
- Slice the brisket about ¼ inch thick to serve
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