Sweet and Tangy Smoked Brisket with Coffee Rub

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

Slow-smoked beef brisket rubbed with a robust blend of coffee and spices, finished with a tangy homemade barbecue sauce for deep flavor. This American-inspired barbecue recipe, ready in about 570 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 560 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, trimmed beef brisket
• 2 tbsp, finely ground ground coffee
• 2 tbsp brown sugar
• 1 tbsp paprika
• 1 tbsp garlic powder
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp chili powder
• 1/2 cup apple cider vinegar
• 1/2 cup ketchup
• 2 tbsp honey
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• as needed wood chips for smoking (oak or hickory)

The instant-read thermometer we’d check this beef with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: In a small bowl, mix 2 tbsp ground coffee, 2 tbsp brown sugar, 1 tbsp paprika, 1 tbsp garlic powder, 2 tsp salt, 1 tsp black pepper, and 1 tsp chili powder to create the rub. Pat dry the 5 lb beef brisket, then rub the spice mix evenly over all surfaces. Let rest at room temperature for 1 hour.
2. Step 2: Prepare your smoker to 225°F using oak or hickory wood chips. Place the brisket fat side up on the smoker grate and smoke for about 6 hours, maintaining temperature and replenishing wood chips as needed.
3. Step 3: Meanwhile, combine 1/2 cup apple cider vinegar, 1/2 cup ketchup, 2 tbsp honey, 1 tbsp Worcestershire sauce, and 1 tsp smoked paprika in a saucepan. Simmer over medium heat for 15 minutes until thickened.
4. Step 4: After 6 hours, brush the brisket generously with the tangy barbecue sauce and smoke for an additional 2 hours until the internal temperature reaches 195°F and the meat is tender.
5. Step 5: Remove brisket from smoker and let rest covered with foil for 30 minutes before slicing thinly against the grain and serving with remaining sauce.