My coffee steak rub is awesome. I wanted to take it to the next level. So, when my buddies and I gathered recently for a "boys' weekend," it was time to put it to the test with a low-and-slow smoked beef brisket!
Depending on the size of the brisket, you might need to double the recipe.
1 of 1
3 tablespoons brown sugar
1 tablespoon Kosher salt
1 tablespoon ground coffee (use your favorite)
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon unsweetened cocoa powder
If the brisket is frozen, I like to thaw it a couple of days ahead of cooking it, rubbing it down with the coffee rub, and placing it in the fridge for about 24 hours to rest. I bring it out about an hour before smoking, to let the meat come back to room temperature, and then I place it in the smoker for about 12 hours at 225 degrees, smoking it with hickory wood.
When it's done, remove it from the smoker, and wrap in foil and let it rest at least 30 minutes before slicing diagonally against the grain of the meat.