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Coffee Rub Brisket

Cooked a 8.3 lb brisket for New Years Eve get together.  Cooked for 17 hours at 220 dome temp.  Couldn't get brisket to the magic "200" temp so I increased temperature to 300-325 for last hour and pulled it at 18 hours total smoking time.  Fork Tender.  Used a coffee rub with ground espresso, gave it a very rich and full flavor.  Getting ready to have leftovers for New Years Day with Black-Eyed Peas.  Lesson Learned:  Don't pull it until its done.  Was getting frustrated that my math (1.5 hours per pound) didn't work and the brisket was still on the BGE after 15 hours.  Best Practice: This brisket had a large fat cap, it was pretty thick so I scored it, the ridges were like a built-in baster to the meat.


  • Nice lookin briskie ya got there!


    Flint, Michigan.  If the lead bullets don't kill you, the leaded water will.

  • MickeyMickey Posts: 17,624
    Do you mail?
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • Mickey thats great - I would be glad to mail you one!  Just need to figure out packing & shipping.  Happy new year!

  • MickeyMickey Posts: 17,624
    Thanks Miles. When you get stationed back at Ft Hood I expect it on the menu.
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

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