Gunpowder & Coffee Brisket
Here’s a recipe for a Smoked Brisket Point that combines the bold flavors of Ranch & Rifle’s Gunpowder seasoning with a touch of ground coffee for depth and richness.
Ingredients:
5-7 lb brisket point (trimmed of excess fat)
3 tbsp Ranch & Rifle Gunpowder seasoning
2 tbsp ground coffee (medium or dark roast)
1 tbsp kosher salt (if seasoning blend is unsalted)
1 cup beef broth mixed with Black Coffee (for spritzing)
Instructions:
Prepare the Brisket: Pat the brisket point dry with paper towels. Trim any excess fat, leaving about 1/4 inch of fat cap for moisture and flavor.
Make the Rub: In a small bowl, mix together Ranch & Rifle’s Gunpowder and ground coffee.
Season the Brisket: Apply a thin coat of mustard to the brisket to help the rub stick, then generously rub the seasoning mix over all sides of the brisket. Be sure to press the rub firmly into the meat to form a good coating.
Prepare the Smoker: Preheat your smoker to 225°F (107°C) with your choice of wood—oak, hickory, or mesquite work well for brisket. Set up the smoker for indirect cooking, and allow it to reach a steady temperature before adding the meat.
Smoke the Brisket: Place the brisket point fat-side down on the smoker grates. Close the smoker lid and let it smoke undisturbed for about 3-4 hours. Every hour or so, spritz the brisket with beef broth and coffee mixture to keep it moist.
Check for the Stall: Around 160°F (71°C), the brisket may hit a “stall” where the internal temperature stops rising. At this point, wrap it in butcher paper, spritzing the inside of the paper with the beef broth and coffee mixture. Wrapping will keep it moist.
Finish Cooking: Continue smoking until the brisket reaches an internal temperature of 200°F to 205°F (93°C to 96°C). This should take about 6-8 hours total, but times may vary. The brisket is ready when a thermometer probe or fork slides in with little resistance.
Rest the Brisket: Remove the brisket from the smoker and let it rest, wrapped in foil or butcher paper, for at least 30 minutes to an hour. This helps retain juices and makes slicing easier.
Serve: Slice the brisket against the grain into thick slices. The crust will be rich with the bold flavors of the Gunpowder seasoning and coffee, while the interior will be tender and juicy.
Enjoy your deliciously smoky, richly seasoned brisket point!
