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Coffee-Rubbed Smoked Brisket Recipe with Whiskey BBQ Sauce

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A flavorful smoked brisket rubbed with coffee and spices, paired with a sweet and tangy whiskey BBQ sauce. Perfect for gatherings and easy to prepare with simple ingredients.

Ingredients

Scale
  • 4–5 pounds beef brisket, preferably flat cut
  • 2 tablespoons finely ground coffee (medium roast)
  • 1 tablespoon brown sugar, packed
  • 1 tablespoon smoked paprika
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper, freshly ground
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 cup ketchup
  • 1/4 cup whiskey (bourbon recommended)
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar, packed
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • Wood chips for smoking (hickory or oak, soaked for 30 minutes)

Instructions

  1. Trim the brisket, leaving about a 1/4-inch fat cap for moisture (about 10 minutes).
  2. In a medium bowl, combine ground coffee, brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper to make the coffee rub.
  3. Pat the brisket dry with paper towels and generously coat all sides with the coffee rub. Let rest at room temperature for 30-45 minutes.
  4. Preheat smoker or grill to 225°F (107°C). Add soaked wood chips for smoke flavor.
  5. Place brisket fat side up on smoker grate away from direct heat. Smoke until internal temperature reaches 165°F (74°C), about 6 hours.
  6. Wrap brisket tightly in butcher paper or aluminum foil and return to smoker.
  7. Continue smoking until internal temperature reaches 203°F (95°C), about 3-4 more hours. Check tenderness with a meat thermometer.
  8. Remove wrapped brisket and let rest for at least 1 hour.
  9. While brisket rests, combine ketchup, whiskey, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, salt, and pepper in a saucepan. Simmer on low for 15-20 minutes until slightly thickened.
  10. Slice brisket thinly against the grain and serve with warm whiskey BBQ sauce.

Notes

Maintain smoker temperature steady at 225°F (107°C). Let brisket rest for at least 1 hour, up to 2 hours if needed for tenderness. Slice against the grain for best texture. Soak wood chips for at least 30 minutes before use. For oven method, cook wrapped brisket at 225°F (107°C) for 6-8 hours and finish under broiler for bark. Whiskey can be substituted with apple brandy, dark rum, or non-alcoholic alternatives.

Nutrition

Keywords: coffee rub, smoked brisket, whiskey BBQ sauce, BBQ, smoked meat, brisket recipe, easy BBQ, whiskey sauce

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