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