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Flavorful Smoked Brisket Recipe with Coffee Rub and Bourbon Glaze

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A bold and addictive smoked brisket recipe featuring a coffee rub and a sticky bourbon glaze, perfect for BBQ fans seeking a rich, smoky, and sweet flavor combination.

Ingredients

Scale
  • 5-pound beef brisket, trimmed of excess fat
  • 2 tablespoons finely ground coffee (freshly ground or leftover brewed grounds, dried)
  • 1 tablespoon smoked paprika
  • 1 tablespoon brown sugar
  • 1 teaspoon ground black pepper
  • 1 teaspoon kosher salt
  • ½ teaspoon cayenne pepper (optional)
  • 1 teaspoon garlic powder
  • ½ cup bourbon (e.g., Maker’s Mark)
  • ¼ cup brown sugar
  • 2 tablespoons unsalted butter
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • Pinch of salt
  • Wood chips for smoking (hickory or oak recommended)

Instructions

  1. Trim the brisket by removing any thick fat cap, leaving about ¼-inch layer for moisture. Trim silver skin if present.
  2. In a bowl, mix coffee grounds, smoked paprika, brown sugar, black pepper, kosher salt, cayenne pepper, and garlic powder to prepare the coffee rub.
  3. Pat the brisket dry with paper towels. Generously coat all sides with the coffee rub, massaging it into the meat. Let it rest at room temperature for 30 minutes.
  4. Preheat the smoker to 225°F (107°C). Add wood chips (hickory or oak) and let smoke build for 15 minutes before placing the meat.
  5. Place brisket fat side up on the grate. Insert meat thermometer probe into the thickest part. Smoke undisturbed for about 4 hours or until internal temperature reaches 160°F (71°C).
  6. While smoking, combine bourbon, brown sugar, butter, apple cider vinegar, Dijon mustard, and salt in a saucepan. Simmer on low heat for 15 minutes until slightly thickened, stirring occasionally.
  7. Once brisket reaches 160°F, wrap it tightly in foil or butcher paper. Return to smoker and continue cooking until internal temperature reaches 200°F (93°C), about 3-4 more hours.
  8. During the last 30 minutes of cooking, brush the bourbon glaze on the brisket every 10 minutes to build a sticky, flavorful bark.
  9. Remove brisket from smoker and let rest wrapped for at least 1 hour to allow juices to redistribute.
  10. Slice brisket against the grain into thin pieces and serve with extra bourbon glaze on the side.

Notes

Maintain a steady smoker temperature of 225°F to avoid drying out the meat. Rest the brisket for at least 1 hour after smoking to keep it juicy. Apply glaze in thin layers during the last 30 minutes to prevent burning. Slice against the grain for tender pieces. For non-alcoholic glaze, substitute bourbon with apple juice or strong brewed coffee. Use coconut sugar or maple syrup as brown sugar alternatives.

Nutrition

Keywords: smoked brisket, coffee rub, bourbon glaze, BBQ, smoked meat, brisket recipe, coffee brisket, bourbon BBQ, smoked brisket recipe

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