Going out for barbecue is an American tradition, but some people don’t realize how easy it is to grill your own barbecue feast at home. Although a smoked brisket takes time and patience, the steps are incredibly simple to replicate from the comfort of your own backyard.
Brisket is the best meat that a BBQ joint has to offer. Most people go for the brisket knowing it is something they wouldn’t make at home due to time constraints and the amount of effort it takes. But not anymore! This coffee-rubbed beef brisket recipe is simple and perfect for a day off spent at home.
The trick to a restaurant-worthy brisket recipe is capitalizing on multiple flavor opportunities. In this beef brisket injection recipe, flavor comes from the outside coffee rub and also from a homemade liquid injection. The injection ensures juicy and tender meat but also adds a layer of dimension thanks to rich beer and savory beef broth, with a little acidity from apple cider vinegar.
Coffee rubs are classic in American barbecue, and this one is completely homemade. Sure, you can buy a pre-mixed coffee rub, but making spice mixes at home ensures a tastier and healthier end result. You can control how much salt, sugar, or spice goes into your rub. The flavor possibilities are endless!
This rub uses savory elements such as garlic powder, onion powder, paprika, cayenne, cumin, and ground coffee. Dark brown sugar is also added for a rich sweetness, which gives a molasses-like lacquer on the brisket bark. The injection liquid has some acidity from apple cider vinegar just to cut through the sweet and spicy elements. You know the recipe is great when fat, acid, salt, and spice are all a part of the flavor profile.
Using beer is preferable in the injection, and you can use any beer you like. The darker the beer, the more concentrated the flavor is. Ales, lagers, or even IPAs would be a great addition to the liquid. A deep coffee IPA can be used to mimic the coffee in the rub. Just be sure to use a beer that you like, as the meat will take on this flavor inside and out.
While brisket may take 10-12 hours to cook, it is the perfect all-day dish to babysit while you enjoy a leisurely weekend off. Begin in the morning when you wake up to let the brisket smoke all day long. There is nothing like smoking meat at the crack of dawn to wake you up!
While the brisket is smoking away on the grill, assemble some scrumptious sides to go along with your barbecue feast. Some great sides to brisket are mac and cheese, potato salad, cole slaw, baked beans, cornbread, or mashed potatoes.
In 10-12 hours, you can cook the most delicious brisket and also spend time in the sun. Tackle that lawn work that you’ve been putting off. Clean the leaves out of the pool filter. This mouthwatering brisket is the perfect reward for spending a day in the yard.
First, prepare the grill. Both gas grills and charcoal grills will work, but you can also use a home smoker. Turn your gas grill to 250F with indirect heat. If using charcoal, heat that to the same temperature with indirect heat. Allow the grill to come to temperature while you continue with the next steps.
Begin by making the coffee rub. In a small bowl, mix together the garlic powder, onion powder, paprika, coffee, cumin, cayenne, brown sugar, and salt. Mix thoroughly and set aside.
Next, in a medium bowl or large measuring cup, add the beef broth, beer, and apple cider vinegar. Mix together and add carefully to your meat injector.
Place your brisket on a large plate with sides or in a large pan. Rub the meat with the entirety of the coffee rub. Be sure that all the nooks and crannies are totally and evenly covered with the rub. Massage the meat well to disperse those flavors.
Next, inject the meat with the injection liquid. Inject about 6 tablespoons at a time, making about 10-12 injections evenly dispersed across the meat. Save the leftover liquid and add to a food-safe spray bottle.
Place the meat on the grill over indirect heat. Add some wood chips directly to the coals. If using gas, add wet wood chips to a heatproof pan, covering them with water. Place the pan on top of the grill grates. (This creates a makeshift smoker out of your gas grill.)
Cook the brisket for 10-12 hours, or until the internal temperature is about 205F tested with a meat thermometer. Periodically spray the meat down with your leftover injection liquid to keep the brisket moist. Keep the lid closed tightly when you are not spraying the meat to trap the smoke inside the grill chamber.
Once the brisket reads at 205F, remove from the grill. Tent with foil for one hour before slicing across the grain in ¼-inch slices.
Serve with your favorite sides and enjoy! You can eat plain, with sauce, or serve on a sandwich.