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Flavorful Smoked Brisket Burnt Ends with Coffee Rub

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A smoky, sweet, and richly flavored smoked brisket burnt ends recipe featuring a bold coffee rub that balances savory and sweet perfectly. Ideal for gatherings and easy to prepare with simple pantry ingredients.

Ingredients

Scale
  • 4–5 pounds brisket point cut, trimmed of excess fat but leaving some for moisture
  • 2 tablespoons coarse ground coffee, fresh and dark roast preferred
  • 3 tablespoons brown sugar, packed
  • 2 tablespoons paprika, smoked if available
  • 1 tablespoon kosher or sea salt
  • 1 tablespoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder (optional)
  • 1 cup BBQ sauce, tangy or slightly sweet
  • 2 tablespoons apple cider vinegar

Instructions

  1. Trim the brisket point of excess fat, leaving about ¼-inch for moisture. Cut into roughly 1.5-inch cubes.
  2. In a bowl, combine coarse ground coffee, brown sugar, paprika, salt, pepper, garlic powder, onion powder, and chili powder if using. Stir until well mixed.
  3. Toss the brisket cubes in the rub mixture until every piece is coated well. Let the cubes rest for 30 minutes at room temperature to absorb the flavors.
  4. Preheat your smoker to 225°F (107°C). Use hardwood like oak or hickory for authentic smoke flavor. If using a charcoal grill, set up for indirect heat and add soaked wood chips.
  5. Place the cubes on the smoker grate in a single layer. Smoke for about 2 to 3 hours, or until the internal temperature reaches around 165°F (74°C). Spritz with apple cider vinegar every hour to keep moist.
  6. Transfer the cubes to a foil pan, toss with BBQ sauce, and cover tightly with foil. Return to the smoker for another 1 to 1.5 hours until the meat is tender and caramelized.
  7. Remove the foil and let the burnt ends cook uncovered for 30 minutes to develop a sticky, caramelized crust. Watch closely to prevent burning.
  8. Let the burnt ends rest for 10 minutes before serving to allow juices to redistribute.

Notes

Use fresh coarse ground coffee for best flavor. Spritz with apple cider vinegar every hour to keep meat moist. Let burnt ends rest before serving to retain juiciness. For faster cooking, wrap cubes earlier at 150°F (65°C), but slower smoke yields better flavor. Oven method can be used as an alternative.

Nutrition

Keywords: smoked brisket, burnt ends, coffee rub, barbecue, smoked meat, brisket recipe, coffee barbecue rub, smoked brisket burnt ends

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