Smokey Hazelnut Brisket

After experimenting with a number of brisket recipes, The Bastey Boys found that a coffee-based rub is a favorite.

Prepping for Brisket:
Brisket, like many parts of the steer, can be tough and unappealing, but if cooked slowly it can be a wonderful, flavorful experience. The Boys use a “flat cut” – the trimmed back cut of the whole brisket, which is commonly used for corned beef – but this recipe will work with any cut.

First, clean the meat. Trim excess fat and any stray tissue, being careful to leave ⅛ to ¼ inch of fat on one side (the extra fat helps in the basting process). Perforate the brisket several dozen times on both sides. If you don’t have a meat perforator, use a small knife or fork. Rinse the meat in warm water; pat dry. In a large nonreactive container, immerse the brisket in a marinade of cola. Cover and refrigerate 6 to 8 hours. Brisket takes approximately 1-½ hours per pound to cook, with an ideal internal temperature between 190 degrees and 210 degrees F. About 2 hours before cooking, remove the brisket from the refrigerated marinade, pat dry, and let the meat come to room temperature before putting it in the smoker.

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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