Description
A rich, tender No Wrap Smoked Coffee Crusted Brisket cooked low and slow to develop a bold coffee infused bark, deep smoky aroma, and melt in your mouth texture. This brisket requires no wrapping, allowing the crust to form naturally while staying incredibly juicy and flavorful.
Ingredients
Scale
- 1 whole beef brisket, 4 to 5 kg
- 3 tbsp coarse black pepper
- 2 tbsp kosher salt
- 3 tbsp finely ground coffee
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp brown sugar
Instructions
- Trim excess fat from the brisket, keeping a thin layer for moisture. Pat the brisket dry.
- Combine black pepper, salt, ground coffee, smoked paprika, garlic powder, onion powder, and brown sugar in a bowl to form the rub.
- Coat the entire brisket evenly with the rub, pressing it in to help it adhere.
- Preheat the smoker to 110 to 120°C and add wood such as oak or hickory.
- Place the brisket fat side up onto the smoker grates and smoke without wrapping.
- Maintain temperature and smoke until the internal temperature reaches 90 to 95°C and the brisket feels tender when probed.
- Remove from the smoker and rest for 45 to 60 minutes to allow juices to redistribute.
- Slice against the grain and serve warm.
Notes
- Allow the brisket to reach room temperature before smoking for even cooking.
- Keep smoker temperature steady to prevent dryness.
- Leftovers can be wrapped tightly and reheated gently with steam to maintain tenderness.
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 26 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 44 g
- Cholesterol: 125 mg
Keywords: coffee crusted brisket, smoked brisket, no wrap brisket, BBQ brisket, coffee rub, smoked beef