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Coffee Rub Brisket
milesbrown4
Posts: 314
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.
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