Coffee Crusted Brisket

Brisket. Coffee. Chipotle. Ancho. Red wine. Smoke. This Coffee Crusted Brisket recipe features all of 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!

Coffee Crusted Brisket


For the braising liquid:


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, criss-crossing 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.

You might also enjoy: Brisket Tacos with Smoked Salsa

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 we 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.

Yoder Smokers YS640 Pellet Grill


  1. Jef Smith
    November 28, 2018

    Thank you Chef Tom for providing me with 20m of slack time and another reason to cook a brisket!

  2. Glen McCall
    December 22, 2018

    Got all the ingredient, gonna serve this Christmas Day! Wish me luck! I’ll let you know how it went.

  3. G Adaire
    December 23, 2018

    Just tried on the YS640 and it was tremendous. Very unique brisket treatment. The rub and marinade stood out. Great backend heat and both the veggies and jus were killer.

  4. Andy
    April 12, 2019

    Looks great, can’t wait to try it.

  5. Ed S
    May 23, 2019

    I just did my first brisket last weekend and used your BBQ brisket recipe from last year. It was a huge hit so thank you for that! I am going to attempt this coffee crusted recipe in a couple of weeks and have a question about burnt ends. In this recipe, you did not do burnt ends but my wife loved that part of the other recipe the most so I think that she would kill me if I did not do them again. My question are: would you do burnt ends with this cook and if so what BBQ sauce would you recommend with the coffee rub? Thank you for all the information that you put out!

  6. Edward
    June 6, 2019

    I am going to attempt to do burnt ends on this cook. What BBQ sauce would you recommend to go with the coffee rub?


Leave a Reply

Your email address will not be published. Required fields are marked *