Will I taste the coffee?
Tired of Wasting $100+ on Brisket?
The Brisket Box Solves This
How It Works
Step 1: Apply Rubs
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Apply Base Layer: Start with a heavy coat of Steak Rub and a medium coat of Java Rub.
The coffee in both of these rubs creates a rich, earthy base that tenderizes the meat, enhances its flavor naturally and enables crust formation.
Don't worry you won't taste the coffee at all, just the incredible depth beef brings.
Smoke at 225-250 degrees until you get that dark mahogany crust to form. Spray occasionally with water. For me it usually takes 5-7 hours and the brisket will be close to 150-160 degrees internal temperature.
Step 2: Apply Last Rub & Wrap
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Apply Finishing Layer: Apply a heavy coat of BBQ Rub and wrap the brisket completely in tin foil. Then place the wrapped brisket in a tin tray.
Place back in the smoker at 250 degrees.
This is when the magic happens. The sweet and smokey BBQ rub penetrates during the last half of the cook.
Depending on the size of the brisket it will take between 5-7 hours to cook. You know the brisket is done by inserting your temperature probe into the brisket and if it goes in without any resistance (like warm butter) its done.
Step 3: Rest & Slice
-------------------------------------- Pull the wrapped brisket off the smoker and let it rest in the wrap and tin pan for 30 minutes to an hour. After the rest, unwrap the brisket wearing a pair of gloves to insulate from the heat.
Place the brisket on a cutting board and separate the flat* from the point*. Slice across the grain of the flat similar to the picture above. I like to cut the point into 1 inch cubes and serve like burnt ends since this is the portion that has the most marbling.
The brisket will leave a few cups of drippings in the pan. Save that for your au jus sauce to add to the brisket slices when you serve it. Enjoy!
*Flat - long, flat and lean portion of the brisket
*Point - shorter, thicker, marbled portion of brisket
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