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Perfect Smoked Beef Brisket Recipe with Coffee Rub and Bourbon Glaze

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A soulful smoked beef brisket recipe featuring a bold coffee rub and a rich bourbon glaze, perfect for backyard barbecues and special occasions. This recipe is forgiving, flavorful, and easy to follow for pitmasters of any skill level.

Ingredients

Scale
  • 5–6 pounds beef brisket, preferably flat cut
  • 2 tablespoons coarse kosher salt
  • 1 tablespoon freshly cracked black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons smoked paprika
  • 2 tablespoons instant coffee granules
  • 1 tablespoon brown sugar
  • ½ cup bourbon whiskey
  • ¼ cup packed brown sugar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce
  • Hot sauce, optional, a few dashes

Instructions

  1. Trim the brisket, removing excess fat but leaving about ¼ inch for flavor and moisture (about 10 minutes).
  2. In a bowl, combine kosher salt, black pepper, garlic powder, onion powder, smoked paprika, instant coffee granules, and brown sugar to make the coffee rub.
  3. Pat the brisket dry with paper towels and rub the spice mixture evenly over the entire surface. Cover and refrigerate for at least 4 hours or overnight.
  4. Preheat the smoker to 225°F (107°C) using hardwoods like oak or hickory; allow about 30 minutes to stabilize.
  5. Place the brisket fat side up on the smoker grate and insert a meat thermometer into the thickest part. Smoke until internal temperature reaches 165°F (74°C), about 5-6 hours.
  6. Wrap the brisket tightly in butcher paper or aluminum foil and continue smoking until internal temperature reaches 203°F (95°C), about 3 more hours.
  7. While smoking, prepare the bourbon glaze by simmering bourbon, brown sugar, Dijon mustard, apple cider vinegar, Worcestershire sauce, and optional hot sauce in a saucepan over medium heat for about 10 minutes until slightly thickened.
  8. Unwrap the brisket and brush the bourbon glaze all over. Return to the smoker for 30 minutes to 1 hour to set the glaze and develop a sticky crust.
  9. Remove the brisket from the smoker and let it rest for at least 30 minutes before slicing against the grain.

Notes

Keep a spray bottle with apple juice or water handy to spritz the brisket during smoking to prevent dryness. Let the rub rest on the brisket overnight for best flavor penetration. Use a probe thermometer to avoid undercooking or drying out the meat. Wrap during the stall phase to retain moisture. Apply bourbon glaze near the end to avoid burning sugars. Rest the brisket before slicing to seal in juices.

Nutrition

Keywords: smoked brisket, coffee rub, bourbon glaze, BBQ, smoked beef, backyard barbecue, slow cooked brisket

Find it online: https://dahliadishes.com/perfect-smoked-beef-brisket-recipe-with-coffee-rub-and-bourbon-glaze-easy-step-by-step-guide/