Smoked Brisket with a Coffee Rub

RECIPES BEEF

Smoked Brisket with a Coffee Rub

This is a weekend brisket for a covered barbecue, not a smoker-only recipe. Low heat, a water pan and a proper rest do more than any sauce. Plan on feeding eight, with leftovers for rolls the next day.

Prep Time
30m
Cooking Time
8h
Serves
8
Fuel
Charcoal or gas

Ingredients

Serves 8

  • 1 beef brisket point-and-flat, about 2.5kg
  • 2 tablespoons coarse salt
  • 2 tablespoons coarsely ground black pepper
  • 1 tablespoon freshly ground coffee
  • 2 teaspoons brown sugar
  • 1 teaspoon garlic powder
  • 500ml water, for the drip pan

Method

  1. Step 01

    Trim the brisket to a 5mm fat cap. Mix the salt, pepper, coffee, sugar and garlic powder, then coat the meat. Leave it uncovered in the fridge for at least 1 hour.

  2. Step 02

    Set up the barbecue for indirect heat at 120–135°C. Put a pan of water under the meat so the surface does not dry out.

  3. Step 03

    Cook fat-side up until the thickest part reaches 90–93°C, usually 7 to 9 hours. If the colour is set and the stall drags on, wrap loosely in butcher's paper.

  4. Step 04

    Rest the wrapped brisket in a turned-off warm oven or an esky for at least 1 hour. Slice across the grain and serve the point and flat separately.

Everything you need to cook this recipe