Slow-Smoked Beef Brisket with Applewood and Coffee Rub

By AislePrompt Editorial · Published 2026-08-09 · Updated 2026-08-09

Tender beef brisket infused with smoky applewood flavor and a rich coffee-spiced crust, slow-cooked to perfection for a melt-in-your-mouth experience. This American-inspired barbecue recipe, ready in about 560 minutes, pairs beef brisket, applewood chips, ground coffee for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 8, 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

• 5 lbs beef brisket
• 2 cups applewood chips
• 2 tbsp ground coffee
• 2 tbsp paprika
• 2 tbsp brown sugar
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tbsp olive oil

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: Combine 2 tbsp ground coffee, 2 tbsp paprika, 2 tbsp brown sugar, 1 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp garlic powder, and 1 tbsp onion powder in a bowl to create the rub. Rub 2 tbsp olive oil evenly over the 5 lbs beef brisket, then coat it thoroughly with the spice mixture, pressing it into the meat.
2. Step 2: Preheat your smoker to 225°F and add 2 cups of soaked applewood chips to the smoke box. Place the brisket fat side up on the smoker grate and smoke for about 6 hours, maintaining 225°F and replenishing chips as needed to keep a steady smoke.
3. Step 3: After 6 hours, wrap the brisket tightly in aluminum foil and continue smoking for an additional 3 hours until the internal temperature reaches 205°F and the meat is tender when probed.
4. Step 4: Remove the brisket from the smoker and let it rest in the foil for 1 hour to redistribute juices before slicing against the grain into 1/4-inch thick slices and serving.