Slow-Smoked Texas-Style Beef Brisket with Coffee Rub

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

Tender beef brisket infused with a bold coffee and spice rub, slowly smoked to achieve deep smoky flavor and a tender, melt-in-your-mouth texture. This American-inspired barbecue recipe, ready in about 510 minutes, pairs whole beef brisket, coarse kosher salt, coarse 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.

Ingredients

• 5 lbs whole beef brisket
• 2 tbsp coarse kosher salt
• 2 tbsp coarse black pepper
• 1 tbsp, finely ground ground coffee
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• for smoking apple wood chips

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Instructions

1. Step 1: In a small bowl, combine 2 tbsp coarse kosher salt, 2 tbsp coarse black pepper, 1 tbsp finely ground coffee, 1 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp brown sugar, and 1 tsp smoked paprika. Mix thoroughly to create the coffee rub.
2. Step 2: Pat dry a 5 lb whole beef brisket with paper towels. Rub the spice mixture all over the brisket evenly, covering all sides. Wrap tightly in plastic wrap and refrigerate for at least 4 hours or overnight to let flavors penetrate.
3. Step 3: Prepare your smoker and preheat to a steady 225°F using apple wood chips for smoke flavor. Remove brisket from refrigerator 30 minutes before smoking to come to room temperature.
4. Step 4: Place brisket fat side up on the smoker grate. Smoke for approximately 1.5 hours per pound (about 7-8 hours) until internal temperature reaches 200°F and the brisket is tender when probed.
5. Step 5: Remove brisket from smoker and wrap tightly in butcher paper or foil. Let rest for 1 hour to allow juices to redistribute before slicing against the grain into thin slices for serving.