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Smoked Brisket Flavored With Coffee

by Ray
(The Emerald City)

Hi,

I've heard of smoked brisket recipes that are flavored with coffee. I'm not sure how to use coffee in the recipes. Should I marinate in it, use ground coffee, or maybe use instant coffee? I'm lost here.

Do you have any recipes like that I could try?

Thanks,

Ray S.

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Smoked Brisket Flavored With Coffee

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starstarstarstarstar 		Brisket Rub Recipe
by: Bill

Here's one of my brisket dry rub recipes you can try.

The coffee in this dry rub recipe adds a subtle, unique flavor to the finished brisket. When I use my water smoker, I add several cups of brewed coffee to the water pan, along with a sliced onion, some celery, and enough water to fill.

1 Tablespoon of each of these:

Paprika
Garlic Powder
Onion Powder
Black Pepper
Brown Sugar
Salt
Ground Coffee (not used coffee grounds, but fresh, dry ground coffee)

1 Teaspoon of each of these:

Mustard Powder
White Pepper
Chili Powder

½ Teaspoon of:

Cayenne Pepper Powder (more or less, to taste)

Start with an untrimmed brisket. Trim off some of the thick fat layer, but leave a good half-inch where you can. The night before smoking the brisket, rub on the dry rub. Wrap it in plastic wrap and keep it refrigerated overnight. This’ll allow time for the flavors to permeate the meat.
You’ll need to figure on smoking the brisket 1, to 1 ½ hours per pound, depending on the smoker temperature. I like using a water smoker, which keeps it from drying out. If you don’t have a water smoker, you can wrap the brisket in foil after 5 or 6 hours. Finish it to an internal temperature of 190 degrees, or until fork tender.
You might have a pot of coffee to wash this one down! Enjoy!

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