After making pulled pork recently, I felt inspired to create a similar recipe using brisket. I love the combination of roasted coffee notes with beef, and I managed to get my hands on some smoked salt which, in addition to the smoked paprika, added great smoky notes. The inclusion of lemon zest is crucial to brightening the flavors (as the intense flavors of the coffee and smoked spices can feel a bit muddied without it). The rub I used here is very simple, but you could experiment with adding more spices; I think I might include cumin and oregano next time or use my chili powder instead of ancho chile powder. I served this pulled brisket with a quick oil and vinegar slaw (too simple for a recipe – just combine 1/2 head shredded cabbage with red wine vinegar, olive oil, salt, and pepper).
Coffee-Rubbed Pulled Brisket
Yield: 6 – 8 servings
Ingredients:
- 1/4 cup ground coffee
- 1/4 cup smoked paprika
- 1/4 cup dark brown sugar
- 2 Tbsp coarse salt*
- 1 Tbsp ground ancho chile powder**
- 1 Tbsp lemon zest
- 1 (3 – 4 lb) brisket
- 1/4 cup apple cider vinegar
*Kosher salt and sea salt both work, and if you have smoked salt, now is the perfect time to use it.
**Or your favorite chili powder.
Method:
- In a small bowl, combine 1/4 cup ground coffee, 1/4 cup smoked paprika, 1/4 cup coarse salt, 1/4 cup dark brown sugar, 1 Tbsp ground ancho chile powder, and 1 Tbsp lemon zest, then mix thoroughly.
- Thoroughly rub 1 (3 – 4 lb) brisket with this spice mix, then wrap tightly in plastic wrap, and refrigerate for at least 3 hours and up to 3 days.
- Unwrap the brisket, place in a slow cooker, and pour in 1/4 cup apple cider vinegar. Cook on low for 8 – 10 hours, or until the brisket can be easily shredded. Serve with barbecue sauce.
