Barbecue is a staple of Texas Cuisine and the king of the cuisine is Brisket! It is how a judge the quality of a BBQ joint, it is the cut of meat we all want to master, some have, and some of us are still trying. We fall in the latter, but through years of attempts, we have a method we like and can build on. Introducing our Rye and Coffee Brisket. Give it a try and let us know what you think.
Our recipe fits into the Central Texas style of BBQ that focuses on the rub but we do use a mop sauce while cooking. The quality of brisket is paramount if you want your neighbor’s jaw to drop in jealousy. Find a local butchers shop that specializes in high-quality meats, in Austin we use Salt and Time.

Rye and Coffee Brisket



1 Whole Packer Brisket (14-18 lbs)
Rub Ingredients
  • 1/2 cup coarse salt
  • 1/2 cup coarse pepper
  • 1 kcup of coffee grounds
Mop Sauce Ingredients
  • 1 cup of coffee – preferably the same as the grounds used
  • 1 cup of Balcones Texas Rye 100
  • 2 tbs brown sugar
  • 1 tbs chili powder
  • 1 tsp of garlic salt

Making the Rub

Place all ingredients in a bowl and mix.

Making the Mop Sauce

Combine all the ingredients into a blender and mix until all the sugar dissolves.

Time to Cook the Rye and Coffee Brisket

Trim the excess fat off the top of the brisket and down to ¼” inch on the bottom. Coat the brisket with a heavy coating of the rub mixture. Let it set in the refrigerator overnight (24 hours is best).
When you are ready to cook heat the smoker to 250 degrees. Unless you are using a Traeger like me, then turn the smoker to the smoke setting. After about 3 hours raise the temperature to 250 degrees.
Place the brisket on the grate fat side up and gently apply the mop sauce every hour. If you have a spray bottle that works best. Sometimes the spray bottles get clogged up though.
Once the brisket gets to an internal temp of 170, wrap the brisket in butcher paper or foil with the fat side down (we prefer butcher paper). Pour a bit of the mop in the packet. Try to pour it on the outside of the brisket and not over the top.
Place the brisket back on the smoker, fat side down until it gets to 205 degrees.
Remove it from the smoker, place it in a cooler, and let it rest for at least 40 minutes.

Ready to Serve

The brisket will be piping hot so use proper gloves the handle. First, you want to separate the Point from the Flat. This article will walk you through the steps. It is showcasing it on an uncooked brisket but the principals still apply. Second, cut against the grain in 1/4″ slices. Serve, enjoy, and accept the compliments.

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