Sweet & Smoky Beef Brisket

Beef

Brisket Rub

  • ¼ cup paprika
  • 3 tablespoons maple sugar
  • 2 tablespoons kosher salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 teaspoon cumin
  • 1 teaspoon cayenne pepper

Brisket

  • 5 to 6 pounds beef brisket

Braising Liquid

  • ¼ cup black coffee
  • ¼ cup liquid smoke
  • 2 tablespoons blackstrap molasses
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Worcestershire sauce

Directions

  1. Apply the dry drub. Preheat your oven to 250°F. Liberally apply the dry rub on both sides of the brisket. If the brisket is refrigerated, let it sit for 30 minutes or until it comes to room temperature.
  2. Mix roasting liquid. Whisk all of the liquid ingredients together and pour into a roasting pan. Add the brisket to the roasting pan and cover tightly with aluminum foil.
  3. Cook the brisket. Cook for about 6 hours or until an instant-read thermometer reaches 195°F to 200°F.
  4. Slice the brisket. Remove the brisket from the oven and let it rest for 30 minutes before slicing. Then, slice against the grain for the most tender pieces of brisket.