How many people are you serving?
I absolutely love the combo of a good coffee rub and beef. And some would say the pinnacle of BBQ is a great brisket. So this is a match made in heaven. The earthy bitterness from the coffee is great to cut through the rich fattiness of the brisket. It pairs well with any staple BBQ side dishes such as baked beans, mac and cheese, braised greens, pickled veggies, etc. Drink suggestions are a hoppy an bitter IPA, bourbon, or a bold and acidic red wine.
The night before, trim your brisket (separate the point/flat if working with a whole brisket) and coat all sides with a binder of Dijon mustard. Season all sides with the coffee rub and place it on a warming rack in a tray, uncovered in the fridge overnight.
- 1 Brisket flat, approx. 8 pounds (can separate the flat and point from a whole brisket)
- 2 tablespoons Dijon Mustard
- 1/2 cup Coffee BBQ rub of your choice
The next morning, set the meat out for an hour to get closer to room temperature while you prep your smoker to 250°-275°F. Mesquite, oak, and red oak will work well.
Fill a water pan with most of the beer and apple cider vinegar and place it under the grate, closest to the firebox. This will provide a more humid environment that will distribute the heat more evenly in the smoker.
- 1 cup Apple cider vinegar
- 1 bottle/can Beer
Put the remaining beer and apple cider vinegar in a spray bottle.
Smoke the brisket, spritzing with the spray bottle every hour, until it hits the stall, anywhere from 140°-165°F internally.
Brush all sides of the brisket with melted tallow and wrap it in butcher paper.
- 1/4 cup Melted beef tallow
Place the brisket back into the smoker until the internal temperature reaches 203°F.
Take the brisket off, still wrapped, and put it in an empty cooler to rest for a minimum of one hour. The longer you allow it to rest, the better.
After the rest, unwrap the brisket, slice against the grain, and enjoy with your favorite BBQ sides.