Cherrywood-Smoked Brisket with Coffee and Cocoa Rub

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

A robust smoked beef brisket coated with a bold coffee and cocoa dry rub, smoked low and slow over cherrywood for deep flavor and tender texture. This bbq & smoked-inspired beef ready in about 750 minutes pairs beef brisket (whole packer, 10 lbs), kosher salt, coarsely ground black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 10, 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: 30 min Cook: 720 min Serves 10 650 cal/serving
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Ingredients

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Instructions

  1. Step 1: Trim excess fat from the 10 lb beef brisket, leaving about 1/4 inch fat cap. Combine 3 tbsp kosher salt, 2 tbsp coarsely ground black pepper, 2 tbsp ground coffee, 1 tbsp unsweetened cocoa powder, 1 tbsp brown sugar, and 1 tbsp garlic powder in a bowl. Rub this mixture evenly over the entire brisket.
  2. Step 2: Preheat your smoker to 225°F and add 3 cups of cherrywood chips for smoke. Place the brisket fat side up on the smoker grate.
  3. Step 3: Smoke the brisket for about 10-12 hours, or until an internal temperature of 195°F is reached, spritzing every 2 hours with a mixture of 1 cup apple cider vinegar and 1 cup water to maintain moisture.
  4. Step 4: Remove the brisket from the smoker and wrap tightly in butcher paper. Let rest in a cooler or warm place for 1 hour.
  5. Step 5: Slice the brisket against the grain into 1/4 inch slices and serve with your favorite barbecue sauce or au jus.

Frequently asked questions

How long does Cherrywood-Smoked Brisket with Coffee and Cocoa Rub take to make?

Total time is about 750 minutes (30 min prep + 720 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 Cherrywood-Smoked Brisket with Coffee and Cocoa 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 Cherrywood-Smoked Brisket with Coffee and Cocoa 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 Cherrywood-Smoked Brisket with Coffee and Cocoa Rub for a different number of people?

The recipe is written for 10 servings. Multiply each ingredient by (your serving target / 10). 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 Cherrywood-Smoked Brisket with Coffee and Cocoa 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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