Smoked Brisket (Trevor's Method)

Buy 12–15 lbs prime brisket.

• Trim excess fat off the brisket leaving only a thin layer, but save the fat you remove for later use.
• Prepare the 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 the seasoning into the meat on all sides.

Smoking Instructions

• Prepare smoker with a full hopper of pellets and bring to ~225°F.
• Place brisket on the grill fat side down (use the trimmed fat placed under the meat to add flavor throughout the cooking process).
• Monitor brisket internal temperature — when it reaches ~165°F, place in a tin tray, pour ½ cup of fresh espresso over the meat, and seal with a foil cover.
• Return brisket to grill, encased in foil, and continue cooking until it reaches ~195°F.
• Estimate 1 hour per pound, but it depends on other factors — keep an eye on the internal temp always.
• When pulling from the grill, immediately place in an insulated cooler to keep warm until ready to serve.