Coffee Rubbed Roast Brisket

Nothing beats a beef brisket if it is cooked right!!

I had heard about a coffee rubbed brisket in a few conversations over the past year and boy did they sound good to me. So I did a little research, found a good many recipes on-line, whittled through them and then came up with my own based on that select few that stood out to me.

OMG! Beyond delicious!! I urge you to go out and purchase one (preferably a grass finished brisket) and try this recipe… As one of my meal prep clients Krisztina said, “Wow Brock, hands down best brisket I have ever had in my life. AMAZING!”

It doesn’t get much better than that 🙂


  • 1 Beef Brisket (4 to 6 lbs)
  • 3 lrg Carrots (peeled and cut into pieces)
  • 2 Onions (peeled and cut into wedges)
  • 1 lrg Fennel (peeled and cut into wedges)
  • 1 cup Port
  • 1/2 cup Rum
  • Coffee Rub

The Rub:

  • 1 cup chili powder
  • 1/4 cup paprika
  • 1/4 cup kosher salt
  • 1/2 cup medium ground black pepper
  • 1/4 cup finely ground dark roast coffee
  • 2 tbsp Black Strap Molasses


  1. Combine chili powder, paprika, salt, pepper and coffee in a medium bowl.
  2. Preheat oven to 275°.
  3. Rub the brisket all over with the molasses.
  4. Now rub the coffee spice mix all over and set aside for 30 minutes.
  5. Arrange carrots, fennel and onions in the bottom of a roasting pan.
  6. Place the brisket on top of vegetables.
  7. Pour the port and rum over brisket and roast for 3 to 5 hours or until the brisket is tender and falling apart. (Allow for about 45 minutes per pound of brisket)
  8. You will know the brisket is done when you can separate the meat into shreds easily with a fork.
  9. Remove meat from the roasting pan and let it rest 10 to 15 minutes.
  10. Pour the pan juices and vegetables into a saucepan skimming the fat off the top and discarding it.
  11. Slice meat across the grain and arrange on a platter.
  12. Serve juices and vegetables with meat.

You can store the leftover coffee rub in an airtight container at room temperature.

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