Ingredients
- 5 lbs flat-cut brisket
- 2 tbsp ground coffee
- 2 tbsp brown sugar
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
Instructions
Method: Low and slow smoking
- Set the EGG for indirect cooking at 250°F/121°C.
- Mix coffee, brown sugar, salt, pepper, paprika, and garlic powder.
- Rub the mixture all over the brisket.
- Smoke for 6-8 hours until internal temp reaches 200°F.
- Rest for 30 minutes before slicing.
