How To Smoke AMAZING Texas Style Brisket with a Coffee Rub

[@randelaxe5914]

Bury me in that brisket. Wow.

[@kathleencollier9121]

This is the best brisket demonstration I’ve ever watched. I will definitely be using your techniques. Thanks for providing such detailed instructions.

[@delbert9357]

I have never tried a Brisket and this video is amazing. I'm going to give it a shot. Again, great video!!

[@Heygrillhey]

Thank you!

[@edwardburd6338]

I made this once. It was awesome.

[@captjim97]

Sounds wonderful!!!

[@markszablewski6619]

That looks amazing!..

[@falconsinput2226]

Great Video Suz, love ya work mate.👍🍺

[@Heygrillhey]

Thank you!

[@sleaverbar3717]

I am going to be trying this rub on a chuck steak on the pit. Thanks Susie

[@CasksnQue]

Looks delicious! Coffee rub is delicious with beef

[@carsgunsandguitars]

I might try this

[@judiwilder8260]

I’ve been doing a very similar coffee rub on Tri-Tips and Sirloin Tip Roasts for a while and it’s everyone’s favorite. I’m doing two briskets this weekend, one with the coffee rub I mentioned for the first time and the other with my traditional rub. I was very excited to see this video as the timing is perfect. I’m even more excited now for the cook, it looks great!! Thx!!! Keep it up

[@rodneylalonde6382]

Cant wait to try this. Always wanted to try a coffee rub

[@jessejames1395]

I will be trying this, this week!!

[@deangustafson7533]

I’m usually a salt, pepper, garlic rub (1 part ea. S+P, 1/2 part garlic ), but I might have to give this one a go. Nice post, Susie!

[@julieshafto5484]

Looks delicious!!

[@bretkoesser]

I love adding coffee to my brisket cooks. The rub that I have used has sugar in it so I have to use it sparingly, but I think your rub recipe will allow me to get the desired amount of coffee and peppers added to the seasoning without adding unwanted sweetness to the flavor profile. Thanks for the content and keep it up!

[@29madmangaud29]

thanks so much!

[@mikepfeifer1753]

Geez that looks amazing

[@SanJoseDale]

You didn’t mention, but the age old debate on pellet grill, fat side up or down? Looked like far up?

[@goofsaddggkle7351]

I think really fat side down is mostly if you have a direct heat cooker (like a Komodo Joe without soapstone or all the weird accessories, or Pit Barrel style). That’s my understanding anyways - just fat down to protect against direct heat.

[@JeffryK13]

Before Oakridge BBQ went out of business, their Black Ops Brisket Rub (had coffee in it) was the best brisket rub I ever had. Still haven’t found anything better.

[@29madmangaud29]

I have "thought" about using instant coffee,, so, now you have, so maybe I'll try this again?

[@Railroad_Bbq]

Been using coffee rubs for years. Much better than just salt and pepper

[@goofsaddggkle7351]

Can I ask - do you make them yourself using instant coffee as well?

[@Railroad_Bbq]

@@goofsaddggkle7351 I have been buying Sucklebusters Expresso Rub and Spiceology Brisket bomb for a long time

[@Railroad_Bbq]

@@goofsaddggkle7351 i buy Sucklebusters Expresso Rub and Spiceology Brisket Bomb

[@DRAGON-ld9yb]

What do think about no trim brisket.

[@12ozbuds]

Hey girl hey, a couple of questions. Does the caffeine have any effect on the person eating it. Also does this rub work well on a pork shoulder.

[@3eggerfpv397]

That does look amazing! I noticed you temped that brisket in the flat and not the thick part of the point, is that pretty much where it should be probed? Thank you!

[@scottcarter9975]

Nice job! Question please: What do you do when the point probes tender but the flat does not? Sometimes it seems to take forever for the flat to get there, and then the point gets crumbly. Thanks! Scott

[@Heygrillhey]

Usually it's the opposite! The flat normally cooks much faster than the point. But, if you find one side cooking quicker than the other, you can always wrap that part in foil or paper and leave the other part exposed. It will speed up the cook on the wrapped part. Be careful though. You may not have a probe tender flat because you're overcooking it.

[@scottcarter9975]

Thanks for replying! Follow-up: should the flat probe like butter? Even up toward the end of the flat?

[@kerrywedge6977]

Another " something different " recipe from Susie! Fyi i used your chicken breast brine recipe cooking chicken parmesan last night. Blew the family's doors off! Thanks Susie!

[@brentdoerksen5467]

I used your homemade coffee rub and then Maple bourbon in the brazing and added the touch of honey when I made the Maple bourbon sauce. I also substituted sriracha instead of ketchup. Gone in 5 minutes at a Superbowl party 🎉🎉

[@mikefalle7910]

Nice ! Would it be better or worst to apply the rub earlier say the night before or later close to placing it on the Smoker?

[@Heygrillhey]

I find that it doesn’t make much of a difference. I prep the night before if I know I won’t have time the next day.

[@thedispatcher-sb2887]

Are you cooking fat side up or down?

[@Heygrillhey]

It depends on the style of cooker I'm using. If the heat comes from above like an offset tends to, I'll cook fat side up. Below; fat side down. It's all about using that fat to protect the meat from the heat!

[@64katsonabus]

Do you sell a coffee bbq sauce? I’ve had others, this sounds interesting.

[@Heygrillhey]

I don’t, but I do have a recipe for some! heygrillhey.com/coffee-bbq-sauce/

[@IBribeCops]

I'd suggest adding in some chocolate. Coffee and chocolate goes amazing with beef.

[@29madmangaud29]

I've heard about "COFFEE RUB " some time ago, tried it with real coffee grounds, didn't do it for me.

[@coolair671]

Hopefully you're OK. It looks like you dropped a lot of weight, keep healthy my favorite KZbin smoker

[@delbert9357]

This is a cooking video not a Doctor visit. Please keep comments like that to yourself please.

[@Heygrillhey]

I’m great!!

[@coolair671]

@@delbert9357 🤣

[@hoosierflatty6435]

gross, leave coffee alone with meat. Don't mix it with liquor either