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Flavorful Smoked Brisket Recipe with Coffee Rub and Bourbon Glaze

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A rich and smoky smoked brisket featuring a bold coffee rub and a sweet bourbon glaze, perfect for BBQ fans seeking a flavorful and tender meat experience.

Ingredients

Scale
  • 5–6 pounds whole packer brisket, trimmed of excess fat (leave about ¼-inch fat cap)
  • 2 tablespoons finely ground dark roast coffee
  • 1 tablespoon smoked paprika
  • 1 tablespoon brown sugar
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon cayenne pepper (optional)
  • ½ cup bourbon whiskey
  • ¼ cup brown sugar
  • 2 tablespoons unsalted butter
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • Pinch of salt and black pepper
  • Wood chips or chunks (hickory or oak preferred)

Instructions

  1. Trim excess fat from the brisket, leaving about a ¼-inch fat cap. Pat dry with paper towels.
  2. In a mixing bowl, combine ground coffee, smoked paprika, brown sugar, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper if using. Mix well.
  3. Rub the coffee mixture generously all over the brisket, including sides and fat cap. Let sit at room temperature for 30 minutes or refrigerate overnight for more flavor.
  4. Preheat smoker or grill for indirect heat at 225°F. Add wood chips or chunks.
  5. Place brisket fat side up on smoker grate. Maintain 225°F and smoke for 4-6 hours, wrapping in butcher paper or foil after about 3 hours to push through the stall.
  6. While smoking, prepare bourbon glaze by combining bourbon, brown sugar, butter, Dijon mustard, Worcestershire sauce, salt, and pepper in a saucepan over medium heat. Stir until sugar dissolves and glaze thickens, about 8 minutes. Set aside.
  7. About 30 minutes before brisket is done, unwrap if wrapped and brush bourbon glaze generously over the meat. Return to smoker and cook until internal temperature reaches 195°F and glaze is caramelized.
  8. Remove brisket from smoker and loosely wrap in foil. Rest for 30-45 minutes to redistribute juices.
  9. Slice brisket thinly against the grain and serve with desired sides.

Notes

Use a digital instant-read thermometer to ensure perfect doneness at 195°F. Wrapping the brisket after 3 hours helps push through the stall and retain moisture. Resting the meat before slicing is essential for juicy results. For alcohol-free glaze, substitute bourbon with apple juice or strong black tea. For gluten-free, use tamari instead of Worcestershire sauce.

Nutrition

Keywords: smoked brisket, coffee rub, bourbon glaze, BBQ, barbecue, smoked meat, brisket recipe, smoked beef, coffee seasoning, bourbon sauce

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