Smoked Brisket (Trevor’s method)

buy 12 -15 lbs prime brisket

• Trim excess fat off of the brisket leaving only a thin layer, but save the fat you remove for later use.
• Prepare Rub
  • 3 Tbsp fresh ground coffee
  • 3 Tbsp sea salt
  • 3 Tbsp coconut sugar
  • 6 tsp smoked paprika
  • 6 tsp ancho chili powder
  • 3 tsp garlic powder
  • 3 tsp onion powder
  • 3 tsp ground cumin
  • 3 tsp fresh ground black pepper
• fully rub seasoning into the meat on all sides

Smoking Instructions:

• prepare smoker with full hopper of pellets and bring to desired heat (~225)
• place brisket on the grill fat side down (be sure to use the fat you trimmed off and place under meat to add flavor throughout the cooking process)
• monitor brisket internal temperature, when it reaches ~165 place in tin tray and pour 1/2 cup of fresh espresso over meat and seal in with top cover plate of foil
• return brisket to grill, encased in foil, and continue cooking until it reaches ~195
• Estimate 1 hour per pound but it depends on other factors, so keep an eye on the internal temp always
• When pulling from grill immediately place in an insulated cooler to keep warm until ready to serve