Rating: 4 stars
7 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

This delicious Texas-style beef brisket features a coffee-based dry rub that adds deep, smoky flavor to the meat. 

Steven Raichlen
Recipe by Cooking Light August 2011

Gallery

Credit: Charles Masters; Styling: Alma Melendez

Recipe Summary

hands-on:
1 hr
total:
7 hrs 15 mins
Yield:
18 servings (serving size: 3 ounces)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Soak the wood chips in water at least 1 hour; drain.

    Advertisement
  • Combine coffee and the next 8 ingredients in a bowl. Pat brisket dry; rub with coffee mixture.

  • Remove grill rack, and set aside. Prepare grill for indirect grilling, heating one side to high and leaving one side with no heat. Pierce bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heat element on heated side of grill; add 1 1/2 cups wood chips to pan. Place another disposable aluminum foil pan (do not pierce pan) on unheated side of grill. Pour 2 cups water in pan. Let chips stand for 15 minutes or until smoking; reduce heat to medium-low. Maintain temperature at 225°. Place grill rack on grill. Place the brisket in a small roasting pan, and place pan on grill rack on unheated side. Close lid; cook for 6 hours or until a meat thermometer registers 195°. Add 1 1/2 cups wood chips every hour for first 4 hours; cover pan with foil for remaining 2 hours. Remove from grill. Let stand, covered, 30 minutes.

  • Unwrap brisket, reserving juices; trim and discard fat. Place a large zip-top plastic bag inside a 4-cup glass measure. Pour juices through a sieve into bag; discard solids. Let drippings stand for 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a bowl, stopping before fat reaches opening; discard fat. Cut brisket across grain into thin slices; serve with juices.

Nutrition Facts

156 calories; fat 4.4g; saturated fat 1.6g; mono fat 1.8g; poly fat 0.2g; protein 24.9g; carbohydrates 2.3g; fiber 0.2g; cholesterol 47mg; iron 2.4mg; sodium 414mg; calcium 25mg.
Advertisement