Smoked Coffee-Rubbed Beef Brisket with Charred Scallion Sauce

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

Tender smoked beef brisket infused with a bold coffee and spice rub, served with a tangy charred scallion sauce that cuts through the richness. This American-inspired beef recipe, ready in about 500 minutes, pairs beef brisket (flat cut), ground coffee, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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

• 4 lbs beef brisket (flat cut)
• 2 tbsp ground coffee
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tbsp ground black pepper
• 2 tbsp kosher salt
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 6 stalks scallions
• 2 tbsp apple cider vinegar
• 3 tbsp olive oil
• 1 tbsp honey

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Instructions

1. Step 1: In a small bowl, combine 2 tbsp ground coffee, 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tbsp ground black pepper, 2 tbsp kosher salt, 1 tbsp garlic powder, and 1 tbsp onion powder to create the coffee rub.
2. Step 2: Pat dry 4 lbs beef brisket and rub the coffee spice mix evenly over all sides. Cover and refrigerate for at least 4 hours or overnight to let the flavors penetrate.
3. Step 3: Preheat your smoker to 225°F. Place the brisket fat side up on the smoker grate and smoke for 6-8 hours, maintaining a steady temperature, until the internal temperature reaches 195°F and the meat is tender.
4. Step 4: While the brisket smokes, prepare the charred scallion sauce by heating a cast iron skillet over high heat. Char 6 whole scallions until blackened and softened, about 3-4 minutes per side.
5. Step 5: Transfer the charred scallions to a blender with 3 tbsp olive oil, 2 tbsp apple cider vinegar, and 1 tbsp honey. Blend until smooth and season with salt to taste.
6. Step 6: Let the brisket rest for 30 minutes after smoking, then slice thinly against the grain and serve drizzled with the charred scallion sauce.