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Flavorful Coffee-Rubbed Beef Brisket Recipe with Easy Fresh Chimichurri

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A bold and smoky coffee-rubbed beef brisket paired with a fresh, herbaceous chimichurri sauce. Perfect for gatherings and easy to prepare with simple ingredients.

Ingredients

Scale
  • 4 to 5 pounds whole packer beef brisket, trimmed of excess fat (leave some fat for flavor)
  • 2 tablespoons finely ground coffee (medium roast)
  • 1 tablespoon smoked paprika
  • 1 tablespoon brown sugar
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon cayenne pepper (optional)
  • 1 cup fresh parsley leaves, packed (flat-leaf preferred)
  • ½ cup fresh cilantro leaves, packed (optional)
  • 3 cloves garlic, minced
  • 2 tablespoons red wine vinegar
  • ½ teaspoon red pepper flakes
  • ½ cup extra virgin olive oil
  • Salt and pepper to taste

Instructions

  1. Trim the brisket: Remove any large chunks of excess fat, leaving about ¼ inch of fat cap intact. Takes about 10 minutes.
  2. Make the coffee rub: Combine coffee grounds, smoked paprika, brown sugar, kosher salt, black pepper, garlic powder, and cayenne pepper in a mixing bowl. Mix well.
  3. Apply the rub: Pat brisket dry with paper towels. Generously coat both sides with the coffee rub, pressing it into the meat. Let sit at room temperature for 30 minutes.
  4. Preheat oven or smoker to 250°F (120°C). If using oven, place a rack inside a roasting pan.
  5. Cook the brisket: Place brisket fat side up on the rack. Insert meat thermometer into thickest part. Roast or smoke until internal temperature reaches about 195°F (90°C), approximately 6 to 8 hours.
  6. Optional: When brisket reaches 160°F (71°C), wrap tightly in butcher paper or foil to keep moist and help push through stall phase.
  7. Rest the meat: Remove from heat at 195°F (90°C) and let rest wrapped for at least 45 minutes.
  8. Prepare chimichurri: Combine parsley, cilantro (if using), garlic, red wine vinegar, red pepper flakes, olive oil, salt, and pepper in a food processor or blender. Pulse until finely chopped but still vibrant. Adjust seasoning to taste.
  9. Slice brisket against the grain into thin slices. Serve topped with a generous spoonful of fresh chimichurri.

Notes

Use a meat thermometer to monitor internal temperature for best results. Wrapping the brisket at 160°F helps retain moisture and speed cooking through the stall. Resting the meat for at least 45 minutes is essential for juicy slices. Chimichurri is best made fresh or a few hours ahead. Adjust spice levels in rub and chimichurri to taste.

Nutrition

Keywords: beef brisket, coffee rub, chimichurri, smoked brisket, BBQ, easy brisket recipe, low and slow cooking, fresh herbs, bold flavors

Find it online: https://sagestirs.com/flavorful-coffee-rubbed-beef-brisket-recipe-with-easy-fresh-chimichurri/