Hoot’s Coffee Smoked Brisket
This is the king of BBQ. A perfectly smoked brisket, seasoned with Hoot’s Black Gold Coffee Rub, delivers deep flavor, a rich bark, and melt-in-your-mouth tenderness. Whether for a backyard gathering or a special event, this recipe will have everyone coming back for seconds.
Ingredients:
- 12–14 lb brisket
- Mustard (or mayo/oil) binder, optional
- Hoot’s Black Gold Coffee Rub
- Butcher paper (for wrapping)
- Beef tallow, water, or apple cider vinegar (for moistening wrap)
- Hoot’s Sauce (Original, Sweet, or Sweet Heat) for serving
Instructions:
- Trim the brisket: Remove the “mohawk,” round the edges and ends, and cut away hard fat, leaving about ¼” of fat on the fat side. (Tip: trimming is easiest straight from the fridge.) Save trimmed fat to render into beef tallow for cooking.
- Allow the brisket to come to room temperature.
- Apply a thin coat of binder (mustard, mayo, or oil) if desired to help seasoning stick.
- Season generously with Hoot’s Black Gold Coffee Rub. For best results, season one side, let it sit 15–30 minutes to “sweat in,” then flip and season the other side.
- Preheat your smoker to 200°F. Place the brisket on the top shelf, fat side up.
- Smoke until internal temperature reaches 175°F (about 12 hours).
- Wrap the brisket tightly in butcher paper, moistening the paper with beef tallow, water, or an apple cider vinegar mix.
- Increase smoker temperature to 225°F and continue cooking until brisket is probe tender (about 203°F internal), usually 2–2.5 more hours.
- Remove brisket from smoker and let it rest for 1 hour to stop cooking and redistribute juices.
- Slice against the grain and serve with your favorite Hoot’s Sauce.
Pro Tip: Rested brisket can be kept warm in a cooler or oven until serving—making it perfect for gatherings.