Slow-Smoked Beef Brisket with Coffee Rub

By AislePrompt Editorial · Published 2026-06-03 · Updated 2026-06-03

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 drafted and published.

A robustly seasoned beef brisket rubbed with ground coffee and spices, slowly smoked until tender and bursting with deep smoky flavor. This American-inspired barbecue recipe, ready in about 620 minutes, pairs beef brisket (flat cut), 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 550 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: 600 min Serves 10 American cuisine 550 cal/serving

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Ingredients

5 lbs beef brisket (flat cut)
2 tbsp kosher salt
2 tbsp coarsely ground black pepper
2 tbsp ground coffee
1 tbsp smoked paprika
2 tsp garlic powder
2 tsp onion powder
2 tbsp brown sugar
2 cups apple wood chips (for smoking)
1 cup beef broth

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Instructions

Step 1: In a small bowl, combine 2 tbsp kosher salt, 2 tbsp coarsely ground black pepper, 2 tbsp ground coffee, 1 tbsp smoked paprika, 2 tsp garlic powder, 2 tsp onion powder, and 2 tbsp brown sugar to make the coffee rub.
Step 2: Pat dry 5 lbs of beef brisket and rub the coffee spice mixture evenly all over the meat. Wrap in plastic wrap and refrigerate for at least 4 hours or overnight.
Step 3: Preheat your smoker to 225°F and add 2 cups of soaked apple wood chips for smoke.
Step 4: Place the brisket fat side up on the smoker grate and smoke for approximately 8-10 hours, spritzing every hour with 1 cup beef broth to keep it moist, until the internal temperature reaches 203°F and the brisket is tender.
Step 5: Remove the brisket and wrap tightly in foil. Let it rest for 1 hour before slicing thinly against the grain to serve.