Smokey Hazelnut Brisket

The Rub


8 tablespoons ground hazelnut coffee beans
2-1/2 tablespoons brown sugar
2-1/2 tablespoons sea salt
2-1/2 tablespoons Hungarian paprika
2-1/2 tablespoons freshly ground peppercorns
1/8 tablespoon cayenne pepper
2-1/2 tablespoon garlic powder
3/4 tablespoon cumin
1 tablespoon cocoa powder
1-1/2 tablespoons coriander
2-1/2 tablespoons garlic powder


Combine all ingredients and transfer to an airtight container. Generously but evenly, sprinkle both sides of the meat with the rub and let stand 15 minutes.

Cooking Brisket: Soak wood chips or chunks in water. Bring the temperature of your smoker to somewhere between 220 degrees and 250 degrees F. Do not add hardwood chunks until you put in the brisket. Once your smoker has been up to temperature at least 30 minutes, you are ready to cook. Place brisket in smoker, fat side up. Add some of the smoking wood, which should have been soaked at least 1 hour. Over the next 2 or 3 hours, regularly add wood to keep a steady stream of smoke coming from the smoker. At the 6- or 7-hour point, remove the brisket from the cooker, wrap it tightly in aluminum foil, and return to the smoker, carefully keeping the fat side up. Periodically check the internal temperature of the brisket. When your brisket is done (190 degrees to 200 degrees F), remove from cooker and let set 10 to 15 minutes, still wrapped. Unwrap your brisket, cut against the grain into ¼” slices, and serve with mild tomato-based BBQ sauce.

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