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Flavorful Coffee Dry Rub Smoked Brisket Flat Recipe with Tangy BBQ Sauce

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A unique smoked brisket flat recipe featuring a coffee-infused dry rub paired with a tangy BBQ sauce, delivering a smoky, tender, and flavorful BBQ experience.

Ingredients

Scale
  • 2 tablespoons ground coffee (dark roast, finely ground)
  • 2 tablespoons brown sugar (light or dark)
  • 1 tablespoon paprika (smoked or regular)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1 tablespoon salt (kosher salt preferred)
  • 1 teaspoon black pepper (freshly ground preferred)
  • 4 to 5 pounds beef brisket flat cut (trimmed of excess fat, leaving a thin layer)
  • 1 cup ketchup
  • 1/4 cup apple cider vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. Trim the brisket by removing any hard fat and silver skin, leaving about 1/8 inch of fat for moisture. Pat dry with paper towels. (15 minutes)
  2. In a bowl, combine ground coffee, brown sugar, paprika, garlic powder, onion powder, chili powder, salt, and black pepper. Mix well. (5 minutes)
  3. Generously coat the brisket flat with the coffee dry rub, pressing it into the surface. Cover and refrigerate for at least 1 hour or overnight for deeper flavor. (5 minutes)
  4. Preheat smoker to 225°F (107°C) using hardwoods like oak, hickory, or pecan. Ensure steady smoke before placing brisket inside. (30 minutes)
  5. Place brisket fat side up on smoker grate. Insert meat thermometer probe into thickest part. Smoke maintaining 225°F until internal temp reaches about 160°F (71°C), approximately 4-5 hours. (6-8 hours total smoking time)
  6. Optionally, wrap brisket tightly in butcher paper or aluminum foil (Texas Crutch) to retain moisture. Return to smoker until internal temp reaches 200-205°F (93-96°C) and meat feels tender. (1-2 hours)
  7. Remove brisket from smoker and let rest wrapped in cooler or warm place for at least 1 hour to redistribute juices.
  8. While brisket rests, prepare tangy BBQ sauce: whisk together ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, salt, and pepper in a saucepan. Simmer on low heat for 10 minutes, stirring occasionally until slightly thickened.
  9. Slice brisket thinly against the grain. Serve with BBQ sauce brushed over or on the side.

Notes

Use a digital probe thermometer for accurate temperature monitoring. Maintain steady smoker temperature at 225°F to avoid tough meat. Wrapping the brisket (Texas Crutch) helps push through the stall and retain moisture. Resting the meat after smoking is essential for juicy slices. The dry rub and BBQ sauce can be prepared ahead and stored. For gluten-free, verify Worcestershire sauce brand. Oven method can be used if no smoker is available.

Nutrition

Keywords: coffee dry rub, smoked brisket, BBQ sauce, smoked meat, brisket flat, coffee rub, tangy BBQ sauce, smoked brisket recipe, low and slow smoking, Texas brisket

Find it online: https://blixfood.com/flavorful-coffee-dry-rub-smoked-brisket-flat-recipe-with-tangy-bbq-sauce/