Applewood-Smoked Brisket with Coffee and Chili Rub

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy smoked beef brisket coated in a robust coffee and chili spice rub, smoked low and slow over applewood for a deep smoky flavor. This beef recipe, ready in about 1260 minutes, pairs beef brisket (whole packer, 10 pounds), kosher salt, coarse black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 420 min Cook: 840 min Serves 12 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, mix 3 tablespoons kosher salt, 2 tablespoons coarse black pepper, 2 tablespoons ground coffee, 1 tablespoon chili powder, 1 tablespoon garlic powder, 1 tablespoon smoked paprika, and 1 teaspoon onion powder to create a dry rub. Apply the rub generously to all sides of the 10-pound beef brisket.
  2. Step 2: Wrap the brisket in plastic wrap and refrigerate for at least 6 hours or overnight to let the flavors penetrate.
  3. Step 3: Preheat your smoker to 225°F and add 3 cups of applewood chips for smoke. Place the brisket fat side up on the smoker grate.
  4. Step 4: Smoke the brisket for approximately 12-14 hours until the internal temperature reaches 200°F, maintaining a steady 225°F smoker temperature.
  5. Step 5: Remove the brisket and wrap it tightly in butcher paper or foil, resting it for 1 hour to allow juices to redistribute.
  6. Step 6: Slice the brisket against the grain into 1/4-inch thick slices and serve with your favorite BBQ sauce or as is to enjoy the deep smoky and coffee-infused flavors.

Frequently asked questions

How long does Applewood-Smoked Brisket with Coffee and Chili Rub take to make?

Total time is about 1260 minutes (420 min prep + 840 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Applewood-Smoked Brisket with Coffee and Chili Rub?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep kosher salt from drying out.

Can I substitute ingredients in Applewood-Smoked Brisket with Coffee and Chili Rub?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Applewood-Smoked Brisket with Coffee and Chili Rub for a different number of people?

The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Applewood-Smoked Brisket with Coffee and Chili Rub?

BBQ & Smoked beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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