Mesquite-Smoked Beef Brisket with Coffee Dry Rub

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A richly flavored beef brisket smoked low and slow over mesquite wood, enhanced by a bold coffee and spice dry rub. This American-inspired barbecue recipe, ready in about 740 minutes, pairs beef brisket, mesquite wood chunks, ground coffee for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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: 20 min Cook: 720 min Serves 10 American cuisine 520 cal/serving

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Ingredients

5 lbs beef brisket
3 cups mesquite wood chunks
2 tbsp ground coffee
2 tbsp brown sugar
1 tbsp kosher salt
1 tbsp black pepper
1 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tsp cayenne pepper

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Instructions

Step 1: In a bowl, mix 2 tbsp ground coffee, 2 tbsp brown sugar, 1 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, and 1 tsp cayenne pepper to create the dry rub. Pat the 5 lbs beef brisket dry and apply the rub evenly all over the meat. Let it rest in the fridge for 4 hours or overnight.
Step 2: Preheat your smoker to 225°F and add 3 cups of mesquite wood chunks for a strong smoky aroma. Place the brisket fat side up on the smoker grate.
Step 3: Smoke the brisket for approximately 10-12 hours, maintaining a steady temperature of 225°F, until the internal temperature reaches 195°F and the meat is tender.
Step 4: Remove the brisket from the smoker and wrap it tightly in butcher paper or foil. Let it rest for 1 hour before slicing thinly against the grain. Serve with your favorite BBQ sauce or au jus.