Slow-Smoked Beef Brisket with Coffee and Ancho Chili Rub

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

Tender brisket infused with deep smoky flavors, enhanced by a bold coffee and ancho chili dry rub. This American-inspired barbecue recipe, ready in about 620 minutes, pairs whole beef brisket, ground coffee, ancho chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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

• 5 lbs whole beef brisket
• 2 tbsp, finely ground ground coffee
• 2 tbsp ancho chili powder
• 1 tbsp brown sugar
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp smoked paprika
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 2 tbsp olive oil
• 1 cup water

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Instructions

1. Step 1: In a small bowl, combine 2 tbsp finely ground coffee, 2 tbsp ancho chili powder, 1 tbsp brown sugar, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp smoked paprika, 2 tbsp kosher salt, and 1 tbsp black pepper to create the dry rub.
2. Step 2: Rub 2 tbsp olive oil evenly over the entire surface of the 5 lb whole beef brisket, then massage the dry rub generously all over the meat, ensuring every inch is coated.
3. Step 3: Preheat your smoker to 225°F and add your choice of wood chips (hickory or oak recommended).
4. Step 4: Place the brisket fat side up on the smoker grate and smoke for approximately 8-10 hours, adding 1 cup water to a drip pan beneath the brisket every 2 hours to maintain moisture.
5. Step 5: Smoke until internal temperature reaches 195°F and the brisket is tender when pierced with a fork, about 8-10 hours.
6. Step 6: Remove brisket from smoker, wrap tightly in butcher paper or foil, and let rest for at least 1 hour before slicing thinly against the grain for service.