Slow-Smoked Beef Brisket with Dark Roast Coffee Infused Olive Oil

Slow-smoked brisket gets a deeper, richer edge when you rub it with garlic, black pepper, paprika, and Dark Roast Coffee Infused Olive Oil, then let it ride low and slow until the bark turns dark and the slices stay juicy. The coffee notes add a roasted, earthy layer that plays beautifully with the beef and the smoke, making this a centerpiece-worthy dinner for weekends, holidays, and long, relaxed entertaining.

Garden Infuzions

Slow-Smoked Beef Brisket with Dark Roast Coffee Infused Olive Oil

Tender brisket slow-smokes until deeply savory, then gets a rich finish of dark roast coffee–infused olive oil, garlic, and black pepper for a bold Sunday dinner with serious smoky character.

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Prep Time 25 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 25 minutes mins

Servings: 8 people

Course: Dinner, Main Course

Cuisine: American, South American

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 5 to 6 pounds beef brisket trimmed
• 2 tablespoons Dark Roast Coffee Infused Olive Oil
• 2 tablespoons kosher salt
• 1 tablespoon coarse black pepper
• 2 teaspoons smoked paprika
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon light brown sugar
• 1 cup beef broth
• 1 yellow onion sliced
• 4 cloves garlic smashed
• 2 tablespoons apple cider vinegar

Equipment

• 1 Smoker Set to 250 F
• 1 Meat thermometer For checking doneness
• 1 Disposable aluminum pan For broth, onion, and garlic
• 1 Basting Brush For the olive oil rub
• 1 Sharp slicing knife For clean slices
• 1 Cutting board Large enough for resting and slicing

Method

 

Instructions

1. Pat the brisket dry and let it sit at room temperature for 30 minutes.
2. In a small bowl, mix the kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and brown sugar.
3. Rub the brisket all over with the Dark Roast Coffee Infused Olive Oil, then coat it evenly with the spice mixture.
4. Preheat the smoker to 250 F and set the brisket fat side up on the grate.
5. Smoke for about 4 hours, spritzing lightly with the beef broth every 60 to 90 minutes if the surface looks dry.
6. Place the sliced onion and smashed garlic in a disposable pan with the remaining beef broth and apple cider vinegar, then set the brisket over the pan and continue smoking until the thickest part reaches 195 to 203 F and a probe slides in with little resistance.
7. Remove the brisket from the smoker, tent loosely with foil, and rest for at least 30 minutes before slicing against the grain.
8. Spoon a little of the pan juices over the slices before serving.

Notes

Keep the seasoning layer balanced so the coffee-infused olive oil adds richness without overpowering the beef. Slice only after resting, and always cut against the grain for the cleanest texture. Leftovers make excellent sandwiches the next day.

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Recipe Tips

• Trim the brisket to an even layer of fat so it cooks more evenly.
• Let the seasoning sit on the meat while the smoker comes up to temperature.
• Use a probe or thermometer and give the brisket time to rest before slicing.

Serving Suggestions

• Serve with coleslaw and potato salad for a classic cookout plate.
• Pair with roasted onions, pickles, and toasted buns for leftover sandwiches.
• Slice it thick for dinner or thin for piled-high sandwiches.

Storage

• Cool leftovers, then store in an airtight container in the refrigerator for up to 4 days.
• Rewarm gently with a splash of pan juices to keep the slices tender.
• Freeze sliced brisket in a sealed freezer bag for longer storage.

Variations

• Add a little brown sugar to the rub for a sweeter bark.
• Swap smoked paprika for chipotle powder if you want more heat.
• Finish the sliced brisket with a light extra drizzle of the featured blend before serving.

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