This barbecue beef brisket recipe — brisket seasoned with a coffee-and-chile dry rub and finished with a rich barbecue sauce — is a true Texas-style brisket prepared on a smoker.
Meat. Fire. Smoke. For lovers of real barbecue, a properly smoked beef brisket is as elemental as it gets. This version pairs a bold coffee-and-chile rub with slow, low smoking and a tangy-sweet barbecue sauce for classic Texas-inspired results. — David Leite
BBQ Beef Brisket FAQs
Coffee adds depth and a subtle bitterness that balances sweet and spicy rubs. Its acidity and enzymes can help tenderize beef, and finely ground coffee contributes to a deeply caramelized crust on the brisket.
Classic summer sides are ideal: creamy coleslaw, macaroni salad, potato salad or simple pickles. Brisket also pairs well with cornbread, baked beans and light, crisp greens to cut the richness.
Barbecue Beef Brisket
Equipment
- Smoker
Ingredients
For the coffee rub
- 1/3 cup finely ground dark roast coffee
- 1/3 cup dark chile powder (ground dark chiles such as ancho)
- 1/3 cup smoked paprika
- 1/2 cup kosher salt
- 2/3 cup packed dark brown sugar
- 3 tablespoons granulated sugar
- 2 tablespoons granulated garlic
- 1 tablespoon ground cumin
- 1 teaspoon cayenne pepper
For the BBQ beef brisket
- One (about 12-pound) whole beef brisket
For the barbecue sauce
- 2 cups ketchup
- 2 cups diced tomatoes
- 1 tablespoon tomato paste
- 1 1/3 cups distilled white vinegar
- 5 tablespoons Dijon mustard
- 4 teaspoons granulated garlic
- 4 teaspoons kosher salt
- 2 teaspoons crushed black peppercorns
- 1 cup plus 2 tablespoons packed brown sugar
- 1 1/3 cups cold water
- 2/3 cup molasses
Instructions
Make the coffee rub
- Combine all rub ingredients in a medium bowl. Use your hands to break up any clumps and mix thoroughly. Store in an airtight container in a cool, dry place; do not refrigerate.
Make the BBQ beef brisket
- Pat the brisket dry. Generously rub the meat with about 1 cup of the coffee rub, massaging it into the surface. Repeat with another cup so the rub forms a good coating. Place the brisket on a plate, cover, and refrigerate for at least 2 hours.
- Prepare your smoker and bring it to a steady smoking temperature. Maintain a low, consistent heat and keep a supply of wood or pellets ready. Use a drip pan under the brisket to reduce flare-ups and a water pan nearby to help keep the environment humid.
- Place the brisket on the smoker, fat side up, and smoke for roughly 12 hours. The conventional guideline is about 1 hour per pound at 225°F (107°C), but times vary—use the meat’s internal temperature as your guide.
- When the thickest part of the brisket reaches about 185°F (85°C), open the smoker and allow the brisket to rest for 30 minutes; the internal temperature should rise to around 190°F (88°C) as it rests. Resting lets the juices redistribute for juicier slices.
Make the barbecue sauce
- While the meat rests, combine ketchup, diced tomatoes, tomato paste, vinegar, mustard, granulated garlic, salt, crushed pepper, brown sugar and water in a large pot over medium heat. Simmer, stirring occasionally, for about 20 minutes until slightly thickened.
- Stir in the molasses near the end of cooking to prevent burning, then blend with an immersion blender until smooth. Adjust seasoning to taste.
- Move the rested brisket to a cutting board. Trim the cap if desired and save fatty pieces for chopping. Slice the center flat into 1/4-inch-thick slices across the grain. Chop the point and any end pieces into chunks if you like “burnt ends.”
- Serve sliced brisket immediately with the barbecue sauce on the side. Chopped pieces make excellent sandwiches or can be reheated and finished with a little extra rub and sauce.
Adapted From
Smoke: New Firewood Cooking
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Recipe Testers’ Reviews
This brisket passed a rigorous blind testing process and earned Leite’s Culinaria’s approval. Below are condensed notes from recipe testers who cooked the brisket in a variety of smokers and ovens.
Deitra Walter
As a Texan who runs a barbecue restaurant, I was pleasantly surprised. The rub was excellent and the brisket came out juicy with a good smoke ring. I used dark roast coffee ground very fine and mesquite pellets in a Traeger smoker. The chopped point made excellent sandwiches, and simmering the sauce for a long time produced a thick, smooth finish. Overall this recipe is a keeper.
Jackie Gorman
My husband lived in Texas, and after tasting this brisket we felt no urge to travel for BBQ—the rub was outstanding. I used ancho chile powder and chile de árbol, and substituted regular paprika for smoked paprika without losing much. I smoked a 6.88-pound brisket at 225°F for 8 1/4 hours and enjoyed leftovers for several meals. The sauce is good when simmered, and it pairs nicely with classic coleslaw on sandwiches.
Adrienne Lee
The rub and sauce are both flavorful and easy to prepare. The rub produced a great crust and the sauce blended smoothly with an immersion blender. Use an internal thermometer rather than time alone; my brisket took longer than the one-hour-per-pound guideline but finished extremely moist when it reached the correct temperature.
Melissa Maedgen
I cooked this brisket in a ceramic cooker for steady heat and used a combination of guajillo, New Mexican and cayenne for the dark chile powder. The finished meat was excellent with or without sauce. I prefer to leave the fat cap intact after cooking so guests can choose whether to eat it; the rendered fat is flavorful and not unpleasant.
Bette Fraser
I make rubs frequently and this coffee-based rub is lovely—balanced and versatile. It worked wonderfully on brisket and also on other cuts, like flat-iron steak. It will likely be used up long before any suggested storage date.