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Flavorful Brown Sugar Smoked Brisket Flat with Coffee Rub

brown sugar smoked brisket flat - featured image
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A smoky, sweet, and bold smoked brisket flat recipe featuring a brown sugar and coffee rub that creates a caramelized crust and tender meat. Perfect for gatherings and easy to prepare with simple pantry staples.

Ingredients

Scale
  • 3 to 4 pounds brisket flat, trimmed of excess fat but leaving about 1/4 inch fat layer
  • 1/4 cup (50 grams) brown sugar, packed
  • 2 tablespoons finely ground coffee (medium roast recommended)
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon freshly ground black pepper
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 tablespoon olive oil

Instructions

  1. Trim any silver skin or overly thick fat from the brisket flat, leaving about 1/4 inch of fat intact. Pat dry with paper towels. (10 minutes)
  2. In a mixing bowl, combine brown sugar, ground coffee, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, and cayenne pepper if using. Mix thoroughly. (5 minutes)
  3. Brush the brisket flat all over with olive oil, then apply the rub generously on all sides, pressing it in firmly. (5 minutes)
  4. Preheat smoker or grill to 225°F (107°C). If using a grill, set up for indirect heat with soaked wood chips for smoke. (15-20 minutes)
  5. Place brisket flat fat side up on smoker grate. Smoke for about 3 to 4 hours or until internal temperature reaches 160°F (71°C). Avoid opening the smoker frequently. (3-4 hours)
  6. Wrap brisket tightly in butcher paper or aluminum foil and return to smoker. Continue cooking until internal temperature reaches 200°F (93°C). (2-3 hours)
  7. Remove brisket from smoker and let rest wrapped for at least 30 minutes to redistribute juices. (30-45 minutes)
  8. Slice brisket thinly against the grain and serve with desired sides.

Notes

Use a wireless thermometer to avoid opening the smoker frequently. Rest the brisket for at least 30 minutes after smoking to lock in juices. If no smoker is available, use an oven at 275°F wrapped after 2-3 hours until 200°F internal temperature. Adjust wood chips for flavor preference. Rub can be made ahead and stored up to 2 weeks.

Nutrition

Keywords: smoked brisket, coffee rub, brown sugar brisket, barbecue, smoked meat, brisket flat, easy brisket recipe, smoked beef

Find it online: https://eliplate.com/flavorful-brown-sugar-smoked-brisket-flat-with-coffee-rub-recipe-easy-and-perfect/