Note: This recipe is written for a charcoal grill (Weber Master-Touch 26") using mesquite wood chips, but you can adapt it to any charcoal setup. If you’re using a pellet or kamado-style grill, just maintain the same low-and-slow temperature (230°F) and follow the same steps.
Ingredients
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8–9 lb brisket, trimmed
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4oz Char Crust® Java Coffee Rub
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Mesquite wood chips, soaked 30 minutes
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Charcoal briquettes
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½ cup apple juice + ½ cup water (for spritzing)
Instructions
1. Prepare the Grill
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Set up your charcoal grill for indirect heat at 230°F.
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Bank charcoal on one side; leave the other side clear.
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Add a handful of soaked mesquite wood chips to the hot coals.
2. Season the Brisket
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Dredge brisket generously with Char Crust® Java Coffee Rub until fully coated.
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Let rest at room temperature while the grill stabilizes.
3. Smoke Low & Slow
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Place brisket fat side up on the indirect side.
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Close lid and maintain 230°F.
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Spritz lightly with the apple juice–water mix every hour.
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Replenish charcoal and wood chips as needed.
4. Wrap
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When bark is set and internal temp hits 170°F, wrap brisket tightly in butcher paper or foil.
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Return to grill and cook until internal temp reaches ~204°F.
5. Test for Doneness
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Probe the brisket; if it slides in “like butter,” it’s ready.
6. Rest
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Wrap in towels and place in a cooler for at least 2 hours.
7. Slice & Serve
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Slice against the grain.
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Admire that bark. Serve and enjoy.
