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Smoked Beef Brisket

Amazing smoke flavour, fall apart in your mouth, beef brisket! You will need to start this recipe the night before, and set aside 8 hours for the smoking day - all this time and planning is worth it!!
Cook Time 8 hours
Author Chews and Brews

Ingredients

  • 4 pound beef brisket

Rub

  • 1/2 cup ground coffee we use a dark roast
  • 1/2 cup chili powder
  • 1/3 cup smoked paprika
  • 2/3 cup brown sugar
  • 3 tbsp sugar
  • 2 tbsp garlic powder
  • 1.5 tbsp cumin
  • 1/2 tsp cayenne powder

Mop Sauce

  • 1/4 cup coffee rub
  • 1 can cola

Instructions

The night before

  1. The night before you are going to smoke your brisket, rub the beef all over with the coffee rub. To make the rub, simply add all rub ingredients into a bowl and mix to combine. After rubbing the beef, cover it in plastic wrap and let it sit in the fridge overnight.

Set up the smoker

  1. Start by soaking your choice wood chunks in a bucket of water for 20 minutes.
  2. While the wood chunks are soaking, start the charcoal using a charcoal chimney and electric charcoal starter. You will need about three batches of charcoal.
  3. Put the burning charcoal into the smoker box. Add several of the soaked wood chunks ontop of the charcoal and open up the air vent on the side of the smoker box to get the temperature up.

Start smoking the beef brisket

  1. Once the smoker is ready and at a temperature of 225 degrees F, the beef brisket is ready to go on. The beef needs to be on the smoker for at least 6 hours. Keep the smoker going with smoke for at least two of those hours, and the temperature steady around 225 degrees F. After about two hours of smoke, you can just keep the beef brisket cooking using the charcoal for heat.
  2. Every hour or two mop the brisket with a mop sauce mix of 1/4 cup of the coffee rub and a can of cola. Keep in mind that every time you open the smoker you are loosing smoke and heat! Try not to open it any more than you have to.

Stalling

  1. After about six hours, the beef will hit it's stalling point on the smoker, where it won't increase in temperature any longer, usually around 150 to 160 degrees F. Take the beef brisket off the smoker, wrap it tightly in aluminum foil and put it in the oven at 250 degrees F for another two hours.
  2. The brisket is done when the beef is very tender. This could be around an internal temperature of 190 degrees F, but it is really more of "the brisket is done when it is done", as opposed to an actual internal temperature. The brisket should be almost fall apart tender. If you feel resistance inserting a fork, keep cooking.

Resting

  1. Let the beef brisket rest for at least 20 minutes. If you have the time, take it out of the oven, wrap it in towels and place it in a cooler for around two hours.
  2. Slice brisket and serve with your favourite sides such as coleslaw, baked beans and corn bread.