BBQ Beef Brisket with Coffee Cure Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


Coffee Rub:
  • 1/3 cups - Dark-Roast Coffee, finely ground
  • 1/3 cups - Dark Chili Powder
  • 1/3 cups - Smoked Paprika
  • 1/2 cups - Kosher Salt
  • 2/3 cups - Dark Brown Sugar, packed
  • 3 tablespoons - Sugar
  • 2 tablespoons - Garlic Powder
  • 1 tablespoons - Ground Cumin
  • 1 teaspoons - Cayenne Pepper
  • Brisket:
  • 12 pounds - Whole Beef Brisket
  • Tomato-and-Molasses Barbecue Sauce:
  • 2 cups - Ketchup
  • 2 cups - Diced Tomatoes
  • 1 tablespoons - Tomato Paste
  • 1 1/3 cups - Distilled White Vinegar
  • 5 tablespoons - Dijon Mustard
  • 4 teaspoons - Granulated Garlic
  • 4 teaspoons - Kosher Salt
  • 2 teaspoons - Black Peppercorns, crushed
  • 1/2 pounds - Brown Sugar
  • 2/3 cups - Molasses
  • - Salt and Black Pepper
  • Directions:

    1. Make rub: Mix all ingredients in a bowl, using your hands to break up any clumps.

    2. Pat brisket dry with a towel. Massage 2 cups rub into brisket. (The rub will soak up any remaining liquid from beef and form a crust.) Place brisket on a large plate, cover with plastic wrap and marinate in the refrigerator at least 2 hours.

    3. Prepare a smoker for smoking according to manufacturer's instructions, maintaining a steady temperature of 225 degrees. Place brisket, fat-side up, on center rack of smoker and smoke 12 hours, or 1 hour per pound. Leave smoker closed throughout; there is no need to check meat as it smokes.

    4. After 12 hours, insert a meat thermometer into the thickest part of brisket. Internal temperature should read 185 degrees. Once that temperature is reached, open door of smoker and let meat rest 30 minutes.

    5. Meanwhile, make barbecue sauce: Combine all ingredients except molasses in a large stockpot set over medium heat. Cook, stirring, until sauce thickens slightly, about 20 minutes. Whisk in molasses, then carefully transfer to a blender or use an immersion blender to purée until smooth. Season with salt and pepper to taste.

    6. Transfer smoked brisket to a cutting board and cut according to instructions above. Serve sliced brisket with sauce on the side, and serve chopped brisket topped with sauce and a sprinkling of additional coffee rub on a toasted bun.

    Brief Description

    Tim Byres of Smoke in Dallas takes 14 hours to prepare this version of a brisket

    Main Ingredient:


    Category:  Beef

    Cuisine:  American

    Prep Time: 30 min
    Cook Time: 13 hour(s) 30 min


    WSJ Off Duty, 5/18/2013, adapted from "Smoke: New Firewood Cooking" by Tim Byres (Rizolli)

    Posted By:


    Posted On:

    May 22, 2013

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