Slow-Smoked Brisket with Coffee and Brown Sugar Rub

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

Tender, smoky brisket infused with a rich coffee and brown sugar rub, slowly smoked to perfection for deep flavors and a melt-in-your-mouth texture. This American-inspired barbecue recipe, ready in about 465 minutes, pairs beef brisket, ground coffee, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 pounds beef brisket
• 2 tablespoons ground coffee
• 3 tablespoons brown sugar
• 1 tablespoon paprika
• 2 tablespoons kosher salt
• 1 tablespoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 2 tablespoons olive oil
• 2 cups, soaked in water for 1 hour apple wood chips

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Instructions

1. Step 1: In a small bowl, combine 2 tablespoons ground coffee, 3 tablespoons brown sugar, 1 tablespoon paprika, 2 tablespoons kosher salt, 1 tablespoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon smoked paprika. Mix thoroughly to create the rub.
2. Step 2: Rub 2 tablespoons olive oil evenly over the entire 5-pound beef brisket, then generously apply the coffee and brown sugar rub, pressing it into the meat to cover all surfaces. Let the brisket rest at room temperature for 30 minutes.
3. Step 3: Preheat your smoker to 225°F using indirect heat and add 2 cups of soaked apple wood chips to the smoker box for aromatic smoke.
4. Step 4: Place the brisket fat side up on the smoker grate and smoke for approximately 6-7 hours, maintaining the temperature at 225°F, until the internal temperature reaches 195°F and the brisket is tender.
5. Step 5: Remove the brisket from the smoker and wrap it tightly in butcher paper. Rest for 1 hour before slicing against the grain into 1/4-inch thick slices to serve.