Mesquite-Smoked Beef Brisket with Coffee Rub

By AislePrompt Editorial · Published 2026-07-06 · Updated 2026-07-06

Tender beef brisket slow-smoked over mesquite wood with a bold coffee and spice rub, delivering deep smoky and rich flavors. This American-inspired barbecue recipe, ready in about 750 minutes, pairs beef brisket (flat cut), kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 700 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.

Ingredients

• 6 lbs beef brisket (flat cut)
• 3 tbsp kosher salt
• 2 tbsp black pepper
• 2 tbsp ground coffee
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tbsp brown sugar
• 3 cups mesquite wood chunks

The instant-read thermometer we’d check this beef with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: In a bowl, mix 3 tbsp kosher salt, 2 tbsp black pepper, 2 tbsp ground coffee, 1 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, and 2 tbsp brown sugar to create a dry rub.
2. Step 2: Trim excess fat from the 6 lbs beef brisket flat cut, leaving about 1/4 inch of fat. Rub the spice mixture evenly all over the brisket, pressing it firmly into the meat.
3. Step 3: Preheat your smoker to 225°F and add 3 cups of mesquite wood chunks to the firebox or charcoal for strong smoke flavor.
4. Step 4: Place the brisket fat side up on the smoker grate and smoke for approximately 10-12 hours, or until the internal temperature reaches 200°F, spritzing with water every hour after 6 hours to maintain moisture.
5. Step 5: Once done, wrap the brisket tightly in butcher paper and let it rest for 1 hour to allow juices to redistribute.
6. Step 6: Slice the brisket thinly against the grain and serve with your favorite BBQ sauce or as-is to savor the smoky coffee crust flavor.