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Flavorful Smoked Brisket Recipe with Easy Bold Espresso Dry Rub

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A bold and tender smoked brisket featuring a unique espresso dry rub that balances smoky and earthy flavors, perfect for gatherings and family dinners.

Ingredients

Scale
  • 5–6 pounds whole packer brisket, preferably USDA Choice or Prime
  • 2 tablespoons finely ground espresso coffee
  • 1 tablespoon brown sugar
  • 1 tablespoon smoked paprika
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper (optional)
  • 1/4 cup apple cider vinegar
  • Wood chips or chunks for smoking (oak, hickory, or pecan)

Instructions

  1. Trim the brisket, leaving about 1/4 inch of fat cap and removing thick or hard fat (10-15 minutes).
  2. Mix espresso grounds, brown sugar, smoked paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper in a small bowl until evenly combined (about 2 minutes).
  3. Pat brisket dry with paper towels and coat evenly with the dry rub. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
  4. Preheat smoker to 225°F (107°C). Add wood chips or chunks to the heat source and place a water pan inside if possible.
  5. Place brisket fat side up on smoker grate away from direct heat. Insert meat thermometer probe into the thickest part. Close lid and smoke low and slow.
  6. Starting after the first 2 hours, spritz brisket every hour with apple cider vinegar to keep moist and develop bark.
  7. Smoke until internal temperature reaches about 195°F (90°C), approximately 8-10 hours depending on brisket size.
  8. Remove brisket from smoker, wrap tightly in foil, and let rest for at least 1 hour to redistribute juices.
  9. Slice brisket thinly against the grain and serve.

Notes

If short on time, wrap brisket in butcher paper at 160°F (71°C) to speed cooking while preserving bark. Resting the brisket is essential for juicy slices. Use oak, hickory, or pecan wood for best smoke flavor. Spritz regularly with apple cider vinegar to maintain moisture and develop bark. The espresso dry rub can be prepared ahead and stored up to a month.

Nutrition

Keywords: smoked brisket, espresso dry rub, barbecue, smoked meat, brisket recipe, bold flavors, low and slow smoking

Find it online: https://goldensimmer.com/flavorful-smoked-brisket-recipe-with-easy-bold-espresso-dry-rub/