Slow Smoked Brisket with The Grind Coffee Rub
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Brisket is the king of BBQ. It takes time, patience, and a little love, but when done right, nothing compares. With The Grind Coffee Rub, you’ll get a rich bark and deep flavor that makes this slow-smoked classic worth every hour.
🧾 Ingredients
- 1 whole choice brisket
- Whiskey Bent BBQ The Grind Coffee Rub
🔪 Prep & Trim
- If frozen, thaw brisket slowly in the refrigerator.
- Using a sharp knife, trim as desired:
- Remove most of the thick fat from the point on the fat-cap side.
- Leave some fat on the flat to keep it moist during the cook.
- Note: trimming is optional — cook it how you like it!
🧂 Season & Dry Brine
- Coat brisket generously with The Grind Coffee Rub, covering all sides.
- Place on a wire rack over a tray in the refrigerator, uncovered, overnight. This “dry brine” helps build flavor and set the bark.
🔥 Smoking the Brisket
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Fire up your smoker and settle between 225–250°F (250°F is ideal).
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Place the brisket on the smoker and let it go 6–8 hours unbothered.
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Transfer the brisket into a foil boat or a large pan and continue smoking uncovered.
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After 2 hours, it should begin rendering fat and juices — baste with these juices once or twice to keep the bark moist.
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Around 9–10 hours, start checking internal temp. At about 196°F, begin probing for tenderness. Continue checking every 30–45 minutes until it’s buttery soft.
⏱️ Rest & Slice
- Rest the brisket for at least 1 hour, but 2–3 hours is ideal.
- Slice against the grain for maximum tenderness.
🕒 Time & Yield
- Prep Time: 30 minutes (plus overnight dry brine)
- Cook Time: 10–12 hours
- Rest Time: 1–3 hours
- Total Time: ~12–16 hours
- Servings: 12–16
🌟 Pro Tip
Don’t rush the rest! After all that work, letting the brisket settle makes the difference between “good” and “legendary.”
👉 Grab your bag of The Grind Coffee Rub at whiskeybentbbq.com and smoke a brisket worth bragging about.
