INGREDIENTS
1 (5-8 pound) center cut brisket
6 cups hickory wood chips
2 tablespoon ground coffee
2 tablespoon kosher salt
2 tablespoon brown sugar
4 teaspoon paprika
4 teaspoon chili powder
2 teaspoon garlic powder
2 teaspoon onion powder
2 teaspoon ground cumin
2 teaspoon oregano
2 teaspoon course ground black pepper
PREPARATION
Indirect Smoking
Lightly coat grates with vegetable oil spray. Close cooking chamber lids.
Place 3-5 lbs. of charcoal, in center of the firebox. Open the firebox air vent approximately 1-2″, and smokestack damper halfway. With firebox lid open, stand back, carefully light charcoal and allow to burn until covered with a light ash. (Approximately 20 minutes)
Once coals have ashed over, add wood chunks. Do not shut firebox lid until the smoke is clean, often called Blue Smoke.
Close firebox lid. Adjust the firebox air vent and smokestack damper to regulate cooking temperature. The ideal smoking temperature is between 200°F-250°F.
Place brisket on cooking grate, fat side up, in the cooking chamber. Maintain a consistent cooking temperature by adding wood chunks as needed. Monitor the internal temperature of the brisket throughout the cooking process. The ideal finished internal temperature is 195°F-205°F.
Remove brisket from smoker and allow to rest. (Minimum 3o minutes)
Water Smoking
Lightly coat grate with vegetable oil or vegetable oil spray. Close cooking chamber lids.
Place 3-5 lbs. of charcoal, in center of the firebox. Open the firebox air vent approximately 1-2″, and smokestack damper halfway. With firebox lid open, stand back, carefully light charcoal and allow to burn until covered with a light ash. (Approximately 20 minutes)
Once coals have ashed over, add wood chunks. Do not shut firebox lid until the smoke is clean, often called Blue Smoke.
Close firebox lid. Adjust the firebox air vent and smokestack damper to regulate cooking temperature. The ideal smoking temperature is between 200°F-250°F.
Place water pan under brisket grate. One gallon of water will last 2-3 hours.
Place well-seasoned brisket on cooking grate. fat side up, in the cooking chamber.
Maintain a consistent cooking temperature by adding wood chunks as needed. Monitor internal temperature of the brisket throughout the cooking process. The ideal finished internal temperature is 195°F-205°F.
Remove brisket from smoker and allow to rest. (Approximately 30 minutes)
Indirect Grilling
Soak wood chips in water at least one hour. Drain and set aside.
In a bowl combine coffee and remaining 9 ingredients. Generously rub brisket with coffee and spice mixture.
Prepare grill for indirect grilling. Remove grill rack; set aside. Heating one side of grill to high and leaving one side with heat off. Pierce bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heat element on heated side of grill; add 1 and 1/2 cups soaked wood chips to pan. Place another disposable aluminum foil pan on unheated side of grill. Pour 2 cups water in pan. Let chips stand for about 15 minutes or until smoking; reduce heat to medium-low. Maintain temperature at 225°F. Place grill rack on grill.
Place brisket in a small roasting pan, place pan on grill rack on unheated side. Close lid; cook for 6 hours or until internal temperature registers 190°F. Add 1 and 1/2 cups wood chips every hour for the first 4 hours; cover pan with foil for remaining 2 hours. Remove from grill. Let stand, covered, 30 minutes.
Unwrap brisket, reserving juices; trim and discard fat. Using a large strainer, drain drippings into a bowl reserving liquid. Skim any fat from the top of the liquid. Serve with reserved liquid.
