This show-stopping brisket features a bold coffee and spice rub that forms a dark, flavorful bark, balanced by a subtle maple glaze. Low and slow cooking transforms tough brisket into melt-in-your-mouth perfection. Ideal for weekend gatherings, this recipe rewards patience with incredible depth of flavor.
Ingredients
For the Rub
- 3 tbsp finely ground coffee
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tbsp chili powder
- 2 tsp garlic powder
- 1 tsp black pepper
- 1 tsp salt
For the Brisket
- 1 whole beef brisket (4-5 lbs)
- 3 tbsp olive oil
For the Glaze
- ¼ cup pure maple syrup
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
Instructions
- Prepare rub: Mix coffee, brown sugar, paprika, chili powder, garlic powder, pepper, and salt in a bowl.
- Season brisket: Trim excess fat to ¼-inch thickness. Rub olive oil all over, then coat generously with coffee rub. Let sit at room temperature for 30 minutes.
- Set up grill: Prepare for indirect heat at 225-250°F. Add wood chips (hickory or oak) for smoke.
- Cook: Place brisket fat-side up on the cooler side. Cover and cook for 5-6 hours, maintaining steady temperature.
- Glaze: Mix maple syrup, mustard, and vinegar. Brush over brisket during the last hour.
- Check doneness: Brisket is done when internal temp reaches 195-205°F and a probe slides in easily.
- Rest: Wrap in foil and rest for 30 minutes before slicing against the grain.
Pro Tips
- Use a meat thermometer for accuracy—texture matters as much as temp.
- Rest is crucial for redistributing juices.
Variations
- Bourbon twist: Add 2 tbsp bourbon to the glaze.
- Extra heat: Include 1 tsp cayenne in the rub.