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Patriotic Fourth of July Smoked Brisket Flat Recipe with Coffee Ancho Rub

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A flavorful and easy smoked brisket flat recipe featuring a unique coffee ancho rub that delivers a smoky, spicy, and slightly sweet crust perfect for summer barbecues and patriotic celebrations.

Ingredients

Scale
  • 4–5 pounds brisket flat, trimmed of excess fat but leaving a thin layer for moisture (USDA Choice preferred)
  • 2 tablespoons finely ground coffee (medium roast)
  • 2 tablespoons ancho chili powder, freshly ground if possible
  • 1 tablespoon packed brown sugar
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1 tablespoon kosher salt (Diamond Crystal or Morton’s)
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil or neutral cooking oil
  • Hickory or pecan wood chips, soaked for at least 30 minutes before smoking
  • Optional for serving: pickled red onions, fresh cilantro, barbecue sauce

Instructions

  1. Trim and prepare the brisket flat by removing any thick fat cap exceeding ¼ inch thickness, leaving a light layer for moisture. Pat dry with paper towels. (10 minutes)
  2. Make the coffee ancho rub by combining coffee, ancho chili powder, brown sugar, smoked paprika, garlic powder, onion powder, ground cumin, kosher salt, and black pepper in a bowl. Mix well.
  3. Drizzle olive oil over the brisket flat and rub evenly on both sides. Generously coat the meat with the coffee ancho rub, pressing it into the surface. Wrap in plastic wrap and refrigerate for at least 2 hours, ideally overnight. (5 minutes prep + marinating time)
  4. Soak wood chips in water for 30 minutes. Set up smoker or grill for indirect heat at 225°F. Drain chips and place on coals or in smoker box to generate smoke.
  5. Place brisket flat fat side up on smoker grate. Close lid and maintain steady temperature around 225°F. Smoke for about 4 hours, checking every hour and adding wood chips as needed.
  6. When internal temperature reaches 160°F and bark looks set, wrap brisket tightly in butcher paper or aluminum foil. Return to smoker.
  7. Continue smoking until internal temperature reaches 195-205°F, about 2-3 more hours. Test tenderness with probe or skewer; it should slide in with little resistance.
  8. Remove from smoker and let rest wrapped for at least 45 minutes to redistribute juices.
  9. Slice brisket flat thinly against the grain and serve warm with your choice of sides.

Notes

Keep a spray bottle with apple cider vinegar and water to spritz the brisket every hour before wrapping to prevent drying and add subtle tang. Do not rush resting; let brisket rest for at least 45 minutes wrapped to redistribute juices. Maintain consistent temperature around 225°F for best results. Use butcher paper for crisper bark or foil for more moisture retention. Experiment with wood types like hickory, pecan, or fruit woods for different smoke flavors.

Nutrition

Keywords: smoked brisket, coffee ancho rub, Fourth of July, barbecue, smoked meat, summer grilling, brisket flat, easy smoked brisket

Find it online: https://spoonluma.com/patriotic-fourth-of-july-smoked-brisket-flat-recipe-with-coffee-ancho-rub-easy-and-flavorful/