COFFEE-RUBBED TEXAS-STYLE BRISKET

Coffee-Rubbed Texas-Style Brisket image

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

Provided by mhodge18

Time 22m

Yield 1 brisket, 6 serving(s)

Number Of Ingredients 11

Ingredients

6 cups oak wood chips or 6 cups hickory chips
1 tablespoon ground coffee
1 tablespoon kosher salt
1 tablespoon dark brown sugar
2 teaspoons smoked paprika
2 teaspoons dried ancho chile powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon ground black pepper
1 (4 1/2 lb) flat cut beef brisket (about 3 inches thick)

Steps:

Soak the wood chips in water at least 1 hour.
Combine coffee, salt, brown sugar, paprika, chile powder, garlic powder, onion powder, cumin and black pepper 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 : Calories 546.1, Fat 25.4, SaturatedFat 8.9, Cholesterol 210.9, Sodium 1448.7, Carbohydrate 4.2, Fiber 0.8, Sugar 2.4, Protein 71