Go Back
smoked brisket on a cutting board

No Wrap Brisket with Ultimate Coffee Rub

Whole packer brisket smoked unwrapped for 16-18 hours with coffee rub for maximum crunchy bark and deep smoke flavor.
Print Recipe Pin Recipe
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

Brisket:
  • 1 whole packer brisket 12-16 lbs
  • Yellow mustard or beef tallow optional binder
Ultimate Coffee Rub:
  • 1/4 cup coarse black pepper
  • 1/4 cup kosher salt
  • 2 tablespoons finely ground dark roast coffee
  • 2 tablespoons brown or turbinado sugar
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon ancho chile powder
  • 1 teaspoon chipotle powder
  • 1 teaspoon cumin
  • 1 teaspoon cocoa powder optional

Method
 

  1. Trim the brisket to 1/4 inch fat cap. Remove hard fat between point and flat. Clean edges and remove silver skin. Pat completely dry.
  2. Apply thin coat of mustard or beef tallow if using binder. Mix all rub ingredients thoroughly. Apply rub generously to all surfaces, pressing it into the meat. Let sit 20-30 minutes until tacky.
  3. Preheat pellet smoker to 225°F with post oak, hickory, or cherry wood. Place foil drip pan on lower grate under where brisket will sit. Don't add water to pan.
  4. Place brisket fat side up on smoker grate. Insert probe thermometer into thickest part of flat if using. Close lid and smoke for 16-18 hours without opening, spritzing, or wrapping.
  5. At 16 hours, check internal temperature in flat. When it reaches 203°F and probes like warm butter throughout with zero resistance, brisket is done.
  6. Remove from smoker and rest uncovered or loosely tented for 1 hour minimum. Don't wrap tightly or the bark will soften.
  7. Separate point from flat. Slice flat against the grain into 1/4 inch slices. Slice or cube point as desired. Serve immediately.

Notes

This is a long smoke requiring 16-18 hours depending on brisket size. Start the night before if serving for lunch. Never wrap, spritz, or open the smoker during cooking for maximum bark development. The probe test is more reliable than temperature for determining doneness. Brisket should probe like room-temperature butter throughout the flat with zero resistance. Use dark roast coffee finely ground for best bark color and flavor. Rest time is critical for moisture retention but keep brisket uncovered so bark stays crunchy.

Tried this recipe?

Let us know how it was!