Description
This no wrap smoked coffee crusted brisket delivers bold, smoky flavor with a rich, crackly bark and a tender, juicy interior. The coffee rub adds earthy depth that perfectly complements the low and slow smoke.
Ingredients
Scale
- 12–14 pound whole packer brisket
- 1/4 cup ground coffee
- 1/4 cup brown sugar
- 2 tablespoons smoked paprika
- 2 tablespoons kosher salt
- 2 tablespoons freshly ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper (optional)
- 2 tablespoons olive oil
Instructions
- Preheat your smoker to 225°F using oak, hickory, or mesquite wood.
- In a bowl, mix together the coffee, brown sugar, paprika, salt, pepper, garlic powder, onion powder, and cayenne.
- Rub olive oil over the brisket, then apply the rub generously across all surfaces.
- Place a drip pan with water in the smoker to maintain moisture and temperature.
- Lay the brisket directly on the grates, fat side up, point end toward the heat.
- Smoke for 10–12 hours until internal temp reaches 200–203°F. Do not wrap during cooking.
- Remove from smoker and rest for at least 1 hour, loosely tented with foil.
- Slice against the grain and serve hot.
Notes
- Use a meat thermometer for accurate doneness.
- Let brisket come to room temperature before smoking.
- Rub can be applied the night before for deeper flavor.
- Leftovers store well and freeze beautifully.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 3g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 110mg
Keywords: smoked brisket, coffee crusted brisket, no wrap brisket, BBQ brisket, Texas brisket