Beef Brisket with Coffee Rub
- 1 Beef Brisket whole
- Kosher Salt (Enough to coat the brisket)
- 6 Tbsp Coffee (finely ground)
- 4 Tbsp garlic powder
- 4 Tbsp smoked paprika
- 4 Tbsp brown sugar
- 4 Tbsp chili powder
- 2 Tbsp coriander
- 2 Tbsp onion powder
- 2 tsp crushed red pepper flake
- 2 tsp cayenne
- Trim Brisket of excess fat and square it up so it cooks more evenly.
- Coat brisket so that it is covered with kosher salt but not caked on.
- Allow brisket to dry brine for 12-24 hours in the fridge in a pan with a rack under the brisket to remove it out of its on juices while dry brining.
- Meanwhile mix the remaining ingredients in a bowl.
- Before putting the brisket in the smoker, coat it with the rub thoroughly.
- Smoke brisket at 235 degrees until it hits an internal temperature of 183 degrees.
- Pull the brisket out of the smoker and wrap it in butcher paper. Make sure that the brisket is completely covered and that juices will be held in the butcher paper and not drip out.
- Return brisket to the smoker until it reaches an internal temperature of 203 degrees. At this time pull the brisket out of the smoker and put it in a cooler to rest for 30 minutes.
- After the 30 minute rest time pull the brisket out of the cooler and move to a cutting board. Remove the deckle from the flat because the two muscle groupings have a different grain.
- Cut the flat against the grain in about ¼” to ½” slices. Do the same thing with the deckle.
- Serve with a BBQ sauce of your choosing.