Slow-Smoked Texas Brisket with Dry Rub and Coffee Bark

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

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.

Tender, smoky beef brisket rubbed with a bold Texas-style spice blend and finished with a coffee-infused bark for depth. This American-inspired beef recipe, ready in about 520 minutes, pairs beef brisket, kosher salt, black pepper 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.

Prep: 40 min Cook: 480 min Serves 8 American cuisine 450 cal/serving

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Ingredients

4 lbs beef brisket
2 tbsp kosher salt
2 tbsp black pepper
1 tbsp paprika
1 tbsp brown sugar
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp ground coffee
1 tsp smoked paprika
2 cups soaked apple wood chips

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Instructions

Step 1: Combine 2 tbsp kosher salt, 2 tbsp black pepper, 1 tbsp paprika, 1 tbsp brown sugar, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp ground coffee, and 1 tsp smoked paprika in a bowl to create the dry rub.
Step 2: Pat dry 4 lbs beef brisket with paper towels, then evenly coat the entire surface with the dry rub, pressing it into the meat; let rest at room temperature for 30 minutes.
Step 3: Preheat your smoker to 225°F and add 2 cups soaked apple wood chips for smoke.
Step 4: Place the brisket fat side up on the smoker grate and smoke for 6-8 hours, maintaining 225°F, until the internal temperature reaches 195°F and the coffee-spice bark forms a dark crust.
Step 5: Remove the brisket and wrap it tightly in butcher paper; let rest for 1 hour before slicing against the grain into 1/4-inch thick slices for serving.