Dive into deep, smoky flavor with this Coffee Crusted Brisket recipe! Made from beef brisket, chipotle, ancho, red wine, and coffee, this is the perfect full meal for an unforgettable dinner.
WHAT YOU’LL LOVE
- Injected flat, uninjected point: Injecting about a cup of ancho chipotle bath into the lean flat adds moisture where the brisket needs it, and the fattier point is left alone.
- Chile solids as a paste: The strained solids from the injection mix get rubbed over the point, which turns them into a flavorful layer under the seasoning.
- Bark first, then a vegetable bed: About 5 1/2 hours of bare smoke builds the bark before the brisket is wrapped over potatoes, mushrooms, onions, and carrots to braise.
- Jus for dipping: The reserved bath, beef stock, and red wine cook with the vegetables and brisket drippings into a jus that’s strained and served on the side.
Coffee Crusted Brisket
Tom Jackson
Rated 3.2 stars by 10 users
Category
Entree
Cuisine
American
Servings
60
Prep Time
1 hour
Cook Time
8 hours
Calories
174
Brisket. Coffee. Chipotle. Ancho. Red wine. Smoke. This Coffee Crusted Brisket recipe features all the above AND MORE! It’s not just brisket. It’s a full meal! If you’re ready for a truly down to earth brisket with incredible flavors, read on!
Ingredients
- 15 lb whole packer brisket
-
1/2 cup Sweetwater Spice Ancho Chipotle Brisket Bath
- 2 cups beef stock
-
Cattleman’s Grill Smoky Chipotle Steak Seasoning
- 24 oz baby bella mushrooms, halved
- 24 oz baby potatoes
- 16 oz yellow onions, cut into wedges
- 16 oz carrots, large dice
- 8 cloves garlic
-
1 cup diluted Sweetwater Spice Ancho Chipotle Brisket Bath/beef stock mixture from injection
- 1/2 cup beef stock
- 1/2 cup red wine
-
Noble Saltworks Pecan Smoked Flaked Finishing Salt
- fresh ground black pepper
For the braising liquid:
Directions
Preheat your Yoder Smokers YS640 Pellet Grill to 250ºF.
- Trim the fat cap completely off of the point muscle. Trim the fat down to 1/4” thickness over the flat muscle. Trim excess fat from the surface of the opposite side of the brisket.
Measure out 1/2 cup Sweetwater Spice Ancho Chipotle Brisket Bath. Add the 2 cups beef stock. Mix well. Strain the liquid. Pour off 1 cup of the liquid and reserve for the braising liquid, later in the cook.
Using a marinade injector, inject the brisket flat in a grid pattern. You should be able to get about 1 cup of liquid into the flat. We will not inject the point meat.
Spread the excess injection liquid across the surface of the brisket. Rub the solids that were strained off from the injection liquid all over the point meat. Season all surfaces generously with Cattleman’s Grill Smoky Chipotle Steak Seasoning.
- Place the brisket in the grill. Smoke until the bark is developed, about 5 1/2 hours.
- Line a full sized foil pan with two sheets of heavy-duty foil, crisscrossing to allow overlapping foil on all four sides of the pan. Fill the foil lined pan with the halved mushrooms, baby potatoes, quartered onions, diced carrots and whole cloves of garlic.
Combine the 1 cup of reserved injection liquid, 1/2 cup beef stock and 1/2 cup red wine. Pour the liquid over the veggies. Season with Noble Saltworks Pecan Smoked Flaked Finishing Salt and fresh ground black pepper. Place the brisket on top of the bed of veggies. Wrap tight with the foil. Return to the grill.
Turn the grill temperature up to 300ºF. Continue cooking until the brisket is very tender and offers almost little resistance when probed with an instant read thermometer, about 2-3 more hours. The internal temperature will likely be in the 200ºF to 210ºF range, in the deepest part of the brisket.
- Let brisket rest at least 30 minutes before slicing. Strain off the jus from the veggies. Season the veggies, as desired. Slice your Coffee Crusted Brisket across the grain of the muscle and serve with the veggies and a cup of jus for dipping.
Recipe Note
Recipe FAQ
Why inject only the flat and not the point?
The flat is the leaner muscle and dries out more easily, so it benefits most from the added moisture. The point has plenty of its own fat, so it's left uninjected.
Why trim the point's fat cap completely and leave 1/4" over the flat?
Removing the fat on the point lets the seasoning and smoke reach the meat directly. A 1/4" layer over the flat protects the leaner muscle from drying out while rendering during the cook.
Why rub the strained solids onto the point?
The bits of chile and spice left behind after straining the injection mix carry a lot of flavor. Rubbing them on the point puts that flavor onto the one muscle that isn't injected.
Why smoke for about 5 1/2 hours before wrapping?
That long, bare stretch builds the dark bark. Wrapping any earlier would soften the crust before it sets.
Why wrap the brisket on a bed of vegetables?
The foil pan traps steam and drippings, so the mushrooms, potatoes, onions, carrots, and garlic cook in the beef juices and braising liquid underneath the brisket.
How do I know the brisket is done?
It should be very tender, with almost no resistance when probed, typically at an internal temperature of 200-210°F in the deepest part. That is far above the 145°F USDA minimum for whole-muscle beef, and it's what breaks down the connective tissue.
Why rest the brisket for at least 30 minutes before slicing?
Resting lets the juices settle, so they stay in the meat when it's sliced instead of running onto the cutting board.
How should I serve it?
Slice across the grain, strain the jus from the pan, and serve the brisket with the seasoned vegetables and a cup of jus for dipping.
How should I store leftovers?
Refrigerate the sliced brisket and vegetables within 2 hours of cooking. They keep for about 3-4 days, and reheating them in the jus keeps the meat moist.
How indoor-friendly is this recipe?
2 out of 5. A 250-300°F oven can cook and braise the brisket to the same tenderness, but you'd lose the smoke and bark that define the recipe.
Recipe Highlights
Injected flat: Adds moisture where the brisket needs it most.
Chile solids on the point: Add a flavorful layer under the rub.
Vegetable-bed braise: Cooks sides in the brisket's drippings.
Strained jus: Gives a savory dipping sauce.
Recommended Recipes
Nutrition
Nutrition
- Nutrition Serving Size
- 5.35 oz
- per serving
- Calories
- 174
- Carbs
- 3 grams
- Protein
- 24 grams
- Fat
- 6 grams
- Sodium
- 40 milligrams
