Coffee & Spice Rubbed Brisket

Groceries |

• 1 whole beef brisket (4 to 6 pounds), trimmed

• 2 tablespoons finely ground Foodie Tasting Room Roots Coffee

• 1 tablespoon dark brown sugar

• 1 tablespoon smoked paprika

• 1 tablespoon Foodie Tasting Room Hickory Smoked Salt

• 2 teaspoons cracked black pepper

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½ teaspoon ground cumin

• ¼ teaspoon cayenne pepper (optional, for heat)

• 3 tablespoons Foodie Tasting Room Smoked Extra Virgin Olive Oil

• 3 tablespoons Foodie Tasting Room Bourbon Balsamic Vinegar

• 2 tablespoons Foodie Tasting Room Cherry Jam

The steps to follow |

1. Make the rub: In a small bowl, mix coffee, brown sugar, smoked paprika, hickory smoked salt, pepper, garlic powder, onion powder, cumin, and cayenne.

2. Prep the brisket: Pat brisket dry with paper towels. Rub generously with the Smoked EVOO, coating all sides. Press the dry spice mix firmly onto the meat, massaging it in for full coverage. Let sit at room temperature for 30 minutes or refrigerate overnight for deeper flavor.

3. Balsamic glaze prep: In a saucepan, combine Bourbon Balsamic Vinegar and Cherry Jam. Simmer on low heat for 5–8 minutes until slightly thickened and glossy. Set aside.

4. Cook the brisket:

   • Smoker method: Smoke at 225°F for 8–10 hours until internal temp reaches 200°F, spritzing occasionally with water or broth to keep moist.

   • Oven method: Preheat oven to 275°F. Place brisket fat-side up in a roasting pan, cover tightly with foil, and roast for 5–6 hours until fork tender.

5. Glaze and finish: In the final 30 minutes of cooking, uncover and brush generously with the balsamic-cherry glaze. Let the glaze caramelize slightly.

6. Rest and slice: Remove from heat, tent with foil, and let rest 30 minutes. Slice against the grain and serve with extra glaze on the side.

Serving tip: Pairs beautifully with roasted sweet potatoes, grilled vegetables, or cornbread. Leftovers make an unforgettable brisket sandwich or taco.