Brisket Dry Rub

Odd? Maybe. Tasty? Yep! The coffee in this beef brisket dry rub recipe adds a subtle, unique flavor to the finished brisket.

If you are using a water smoker, add several cups of brewed coffee to the water pan, along with a sliced onion, some celery, and enough water to fill. These flavors will baste the brisket as it smokes.

If you don't want to fire up the smoker, you can oven-bake this one. Set the oven to 225 degrees, and place the brisket on a rack in large pan. Add one tablespoon of Wright's Liquid Smoke to the brisket mopping sauce, and mop it every hour until it's done.

Here's what you'll need...

2 Tbs. paprika
2 Tbs. garlic powder
2 Tbs. onion powder
2 Tbs. black pepper
2 Tbs. brown sugar
2 Tbs. ground coffee (not used coffee grounds)
2 Tbs. kosher salt 1 Tbs. mustard powder
1 Tbs. white pepper
1 Tbs. chili powder
1 Tsp. cayenne pepper powder

Mix this rub well and store in a closed container. It makes enough brisket dry rub for one large beef brisket. Enjoy this one with a pot of fresh-brewed mountain grown Columbian!

For information about smoking brisket, check out How to Smoke a Brisket . You'll find tips and techniques that will make brisket smoking easy!

You can also use this mopping sauce for even more flavor and moistness.