Brisket with Coffee Rub
Brisket is king of the party and rightfully so. When done right brisket is moist and flavorful, but it tends to be intimidating for people to cook themselves because of the trimming, seasoning ratios, and cooking time. Chef Drew is a brisket man and has brought a sweet, bitter, and savory seasoning combo to Cooking Creations! Clear out some space in your refrigerator and countertop because we’re all in with the brisket recipe.
1 16 lb. 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 Flakes
2 tsp Cayenne
- Trim your brisket of fat and even out the shape. Leave 1/8” of fat on top to help keep your meat moist and flavor contained during cooking. If you’d like a step-by-step on how to trim a brisket, Chef Drew has you covered.
- 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 move it out of its own juices while dry brining. Also, if you forgot to start your brisket 24 hours in advance, you can do this brining process in 2-4 hours, just note the flavor and tenderness will not be as great as a 24-hour process.
- Meanwhile create your coffee rub by mixing the remaining ingredients in a bowl. You’ll notice Chef Drew does not include salt in this mixture because you already have the salt in your brine.
- Before putting the brisket in the smoker, coat it with the rub thoroughly.
- Smoke brisket at 235°F until it hits an internal temperature of 183°F. This takes about 4-5 hours per pound. When testing your meat temperature, test the thick part of the meat for the best readings.
- 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°F. 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, also known as the rib car or fat cap that sits atop the whole brisket, 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. Chef Drew suggests a BBQ Caroline Dipping Sauce.
Are you ready to be king of the party? Don’t expect any leftovers because we are sure you rocked this cooking Creations recipe. Chef Drew paired his brisket with Brined Fries. Share your photos by using #FourWindsCasino or emailing photos to firstname.lastname@example.org. Tune in to more Cooking Creations on our Instagram, Facebook, and YouTube accounts for step by step videos.