Smoked Flat-Cut Brisket with Coffee

  • Yield: 8 servings

The flat cut of brisket makes for those long, beautiful slices that look so good on the plate. This cut has a lot less fat on it than a whole brisket, though, so it needs a little added moisture during the cooking process. A brisket flat is a simpler piece of meat to cook than a big whole brisket so this is probably a good place to start for a new barbecue cook. Just don’t get one any smaller than 5 pounds.


1 USDA Choice flat-cut brisket (5 to 6 pounds), fat left on
Barbecue Rub #67 (linked below)
1/2cup strong brewed coffee


  1. Prepare your cooker to cook indirect at 235F using medium hickory wood for smoke flavor.
  2. Season the brisket liberally with Barbecue Rub #67. Cook the brisket fat-side down for 1 hour and then flip it to fat-side up. Cook to an internal temperature of 160F, about another 3 to 4 hours.
  3. Lay out a big double-thick layer of heavy-duty aluminum foil and lay the brisket on it fat-side up. Pull up the sides of the foil and pour on the coffee as you close up the package. Be careful not to puncture it or you’ll have to start over. Return the brisket to the cooker. After another hour, begin checking the internal temperature. When it reaches 200F, remove the brisket and let it rest for 30 minutes, wrapped. Remove the brisket from the foil. If desired, skim the fat from the liquid and serve the remaining juices as a sauce. Slice the brisket about 1/4 inch thick to serve.
Recipe reprinted with permission from Ray “Dr. BBW” Lampe’s Slow Fire: The Beginner’s Guide to Barbecue (Chronicle, 2012).