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250ml Dark Roast Coffee Infused Olive Oil – coffee-infused olive oil
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
Cook Time 7 hours
Total Time 7 hours 25 minutes
Servings: 8 people
Course: Dinner, Main Course
Cuisine: American, South American
Ingredients Equipment Method Notes

Ingredients
  

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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