Smoky Coffee-Infused Texas Brisket
Prepare to impress your guests with this Smoky Coffee-Infused Texas Brisket! The recipe showcases a succulent beef brisket enhanced with a rich, flavorful coffee dry rub and slow-cooked to perfection. This Texas-style brisket boasts a balance of smoky, sweet, and spicy flavors, creating a mouthwatering dish that’s ideal for gatherings or family dinners. The integration of oak or hickory wood chips infuses the meat with a depth of flavor that makes each bite unforgettable. Serve it sliced with a drizzle of its own savory juices, and let the aroma fill your backyard with hints of Texas barbecue tradition.
6
Servings
700
Calories
11
Ingredients
Ingredients
Wood chips (oak or hickory)
6 cups (Soaked in water for at least 1 hour)
Ground coffee
1 tablespoon (None)
Kosher salt
1 tablespoon (None)
Dark brown sugar
1 tablespoon (None)
Smoked paprika
2 teaspoons (None)
Dried ancho chile powder
2 teaspoons (None)
Garlic powder
1 teaspoon (None)
Onion powder
1 teaspoon (None)
Ground cumin
1 teaspoon (None)
Ground black pepper
1 teaspoon (None)
Flat cut beef brisket
4 1/2 lbs (About 3 inches thick)
Instructions
1
Begin by soaking the wood chips in water for at least 1 hour to prepare them for smoking.
2
In a medium bowl, combine ground coffee, kosher salt, dark brown sugar, smoked paprika, ancho chile powder, garlic powder, onion powder, ground cumin, and ground black pepper to create the dry rub.
3
Pat the brisket dry with paper towels and then rub the coffee mixture evenly over the surface of the meat, ensuring full coverage.
4
Remove the grill rack and set it aside. Configure your grill for indirect grilling by preheating one side to high while leaving the other side unheated. Take a disposable aluminum foil pan and pierce the bottom with a knife several times, then place this pan on the heated side of the grill. Fill the pan with 1 1/2 cups of the soaked wood chips.
5
On the unheated side of the grill, place another foil pan (unpierced) and fill it with 2 cups of water. Let the wood chips sit for 15 minutes or until they start to smoke, then reduce the heat to medium-low, maintaining a temperature of 225°F.
6
Once the grill is ready, place the grill rack back in position. Set the brisket in a small roasting pan and place it over the unheated side of the grill. Close the lid and cook the brisket for approximately 6 hours, or until a meat thermometer reads 195°F in the thickest part of the meat.
7
During the first 4 hours of cooking, add 1 1/2 cups of wood chips to the smoking pan every hour. In the last 2 hours, cover the roasting pan with aluminum foil to retain moisture.
8
When the brisket reaches the desired temperature, remove it from the grill and allow it to rest, covered, for 30 minutes.
9
After resting, unwrap the brisket and reserve the juices. Trim off any excess fat from the brisket, then in a large zip-top plastic bag placed inside a 4-cup glass measuring cup, pour the reserved juices through a sieve to remove solids.
10
Allow the drippings to stand for 10 minutes so the fat can rise to the top. Seal the bag, carefully snip off one corner, and drain the drippings into a bowl, discarding the fat.
11
Slice the brisket against the grain into thin pieces and serve with the reserved juices drizzled on top for added flavor.
Nutrition Information
5g
Carbs
48g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of the Smoky Coffee-Infused Texas Brisket?
This brisket features a rich balance of smoky, sweet, and spicy flavors, highlighted by a unique coffee-infused dry rub and hickory or oak wood smoke.
What cut of beef is required for this recipe?
The recipe calls for a 4 1/2 pound flat cut beef brisket, approximately 3 inches thick.
How long does the brisket need to cook?
The brisket should be slow-cooked for approximately 6 hours, or until it reaches an internal temperature of 195°F.
What is the target internal temperature for the brisket?
The meat thermometer should read 195°F in the thickest part of the meat when it is fully cooked.
What types of wood chips are recommended for smoking?
Oak or hickory wood chips are recommended to provide the best depth of flavor.
How long should the wood chips be soaked before grilling?
The wood chips should be soaked in water for at least 1 hour before you begin smoking.
What ingredients are in the coffee dry rub?
The rub consists of ground coffee, kosher salt, dark brown sugar, smoked paprika, ancho chile powder, garlic powder, onion powder, ground cumin, and ground black pepper.
How do I set up the grill for indirect grilling?
Preheat one side of the grill to high while leaving the other side unheated. Place the brisket over the unheated side.
What temperature should the grill be maintained at?
The grill should be maintained at a steady temperature of 225°F.
How do I create the smoke on a standard grill?
Place a disposable aluminum foil pan with holes pierced in the bottom on the heated side of the grill and fill it with soaked wood chips.
What is the purpose of the water pan on the grill?
A second foil pan filled with 2 cups of water is placed on the unheated side to help maintain moisture during the long cooking process.
How often should I add more wood chips?
During the first 4 hours of cooking, you should add 1 1/2 cups of soaked wood chips to the smoking pan every hour.
When should I cover the brisket with aluminum foil?
Cover the roasting pan with aluminum foil during the last 2 hours of the 6-hour cooking time to retain moisture.
How long should the brisket rest after cooking?
The brisket should rest, covered, for 30 minutes before slicing.
What is the best way to slice the brisket?
Slice the brisket against the grain into thin pieces to ensure maximum tenderness.
How do I handle the pan juices for serving?
Sieve the juices to remove solids, let the fat rise to the top, then drain the juices into a bowl while discarding the fat.
What is the total calorie count per serving?
Each serving contains approximately 700 calories.
How much protein is in one serving of this brisket?
There are 48 grams of protein per serving.
Is this recipe low in carbohydrates?
Yes, it is relatively low in carbohydrates, containing only 5 grams per serving.
How many people does this 4.5 lb brisket serve?
The recipe is designed to serve 6 people.
Should I pat the meat dry before applying the rub?
Yes, patting the brisket dry with paper towels ensures the coffee dry rub adheres better to the surface.
Can I use light brown sugar if I don't have dark brown sugar?
While dark brown sugar is preferred for its deeper molasses flavor, light brown sugar can be used as a substitute.
What kind of coffee is best for the dry rub?
Standard ground coffee is used; you do not need to use instant coffee or espresso powder.
Do I need to trim the fat before cooking?
The recipe suggests trimming off excess fat after the meat has finished cooking and resting.
What tools are needed for the fat-separating technique?
You will need a large zip-top plastic bag, a 4-cup glass measuring cup, and a sieve.
How long should the drippings stand for the fat to separate?
Allow the drippings to stand for 10 minutes to let the fat rise to the top.
What type of chili powder is specified in the recipe?
The recipe specifies dried ancho chile powder for a smoky, mild heat.
Is the brisket placed directly on the grill rack?
No, the brisket is placed in a small roasting pan which is then set on the grill rack over the unheated side.
Does this recipe include a barbecue sauce?
This recipe focuses on a dry rub and serves the meat with its own savory juices (au jus) rather than a thick sauce.
Can I substitute the wood chips with other flavors?
While oak and hickory are traditional for Texas brisket, you can use fruitwoods like apple or cherry for a milder smoke profile.