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Submitted by: Bill

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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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