Description
Master the art of low-and-slow BBQ with this melt-in-your-mouth smoked brisket. Infused with a bold coffee-chili rub and hickory smoke, this recipe delivers a tender, juicy center and a caramelized bark that’ll make you the hero of any cookout.
Ingredients
Scale
- 1 whole beef brisket (12–14 lbs, untrimmed)
- ¼ cup yellow mustard (binder)
- ½ cup coarse kosher salt
- ½ cup freshly ground black pepper
- ¼ cup chili powder
- ¼ cup dark brown sugar
- 2 tbsp finely ground coffee
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cayenne pepper (optional, for heat)
- 2 cups apple juice (for spritzing)
Instructions
- Trim the brisket: Remove excess fat, leaving a ¼-inch layer on the fat cap.
- Apply binder: Coat all sides of the brisket with yellow mustard.
- Make the rub: Mix salt, pepper, chili powder, brown sugar, coffee, garlic powder, onion powder, and cayenne.
- Season generously: Sprinkle the rub evenly over the brisket, pressing it into the meat.
- Preheat pellet grill: Set to 225°F using hickory pellets. Add a water pan to the grill for moisture.
- Smoke the brisket: Place brisket fat-side up on the grill. Insert a meat probe into the thickest part.
- Spritz hourly: After 3 hours, spritz with apple juice every 60 minutes to keep the surface moist.
- Wrap at 165°F: Once the internal temp hits 165°F, wrap the brisket tightly in butcher paper.
- Finish cooking: Return to the grill until the internal temp reaches 203°F (about 12–14 hours total).
- Rest and slice: Let rest in a cooler for 2 hours, then slice against the grain.
Notes
- Bark tip: Avoid wrapping too early—wait until the bark is deep mahogany.
- Pellet choice: Hickory adds boldness, but oak works for a milder flavor