Recipe: Smoked Brisket with Coffee Spice Rub

We’ve done a few beef briskets but this Smoked Brisket with Clutch Coffee Roasters Coffee Spice Rub really nails it!


  • Clutch Coffee Roasters Coffee Spice Rub
  • Seasoning Paste
    • 1/2 cup Dijon mustard
    • 1/2 cup dark brown sugar
    • 2 whole cloves garlic, minced
    • apple juice
  • Mop sauce
    • 1 quart apple juice
    • 1 cup apple cider vinegar
    • 1 tablespoon salt
  • Wood for smoking

Notes: This is an advanced recipe for those familiar with smoking meats and the length of time it takes. When you get to the foil stage use a double layer on the bottom to make sure you don’t lose the juices.


  • Get a brisket of about 12 pounds. Trim excess fat from the brisket, leaving a layer of about 1/4″.
  • Mix the paste adding just enough apple juice (if needed at all) to make a paste.
  • Place the brisket in a glass or ceramic roasting pan fat side up and coat with the paste mixture then liberally sprinkle with Clutch Coffee Roasters Coffee Spice Rub.
  • Turn the brisket over and do the same on the other side, cover with plastic wrap and refrigerate over night.
  • The next day get the brisket out of the fridge a couple hours before putting it in the smoker.
  • Set up your smoker cooker, bbq or whatever you’re using with wood chunks or pellets and stabilize at 275 degrees.
  • Whisk together the mop sauce ingredients.
  • Place the brisket in the smoker over indirect heat fat side up and cook until well browned, about 3 1/2 to 4 hours, shooting for an internal temp of 165.
  • Baste with the mop sauce every hour during smoking.
  • Remove the brisket, wrap in heavy duty foil and cook another 3 1/2 to 4 hours.
  • Carefully open the foil just enough to check the internal temp and add  a couple more hits of mop sauce, being careful not to spill the juices.
  • When the brisket reaches 190 degrees it’s done!
  • Carefully remove the package from the smoker, open the foil, remove the brisket to a cutting board and tent it to rest for 20 to 30 minutes.
  • Pour the juices into a bowl.
  • After resting slice the brisket across the grain and layer it on a serving platter with some juices poured over and some reserved for the table.

Credit: Jerry Schwanke