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Coffee-Rubbed Smoked Brisket
Earthy, slow-cooked brisket with a coffee bark. Myrcene's couch-locking warmth pairs with low-and-slow comfort.
Earthy · Musky · Calming
Total time
570 min
Servings
8
THC
5mg
E
Elias O.
Posted 4/25/2026
31
Ingredients
- •5 lb beef brisket, fat trimmed
- •1/4 cup ground coffee
- •1/4 cup brown sugar
- •2 tbsp smoked paprika
- •2 tbsp kosher salt
- •1 tbsp coarse black pepper
- •1 tbsp garlic powder
Method
- 1
Mix dry rub. Coat brisket generously, refrigerate uncovered overnight.
- 2
Smoke at 225°F until internal hits 165°F, about 6 hours.
- 3
Wrap in butcher paper, return to smoker until 203°F internal, 3-4 hours more.
- 4
Rest 1 hour wrapped before slicing across the grain.
Curator’s tips
Patience is the only seasoning you can't substitute. Pair with a hearty myrcene-led indica afterwards, not before.