Coffee Brisket Rub

Ingredients & ratio

tbsp = tablespoon / cucchiaio

Apply 12–24 h before; coffee accelerates bark formation on the crust

Preparation

1. Mix all dry ingredients thoroughly in a bowl.
2. Apply generously on all surfaces of the cold brisket straight from the fridge.
3. Leave uncovered in the fridge for at least 12 hours — the surface will dry out and form a tacky pellicle for better bark.
4. Cook straight from cold — do not rest at room temperature before the pit.

Notes

The coffee amplifies the Maillard reaction on the bark without adding a strong coffee flavor. Use dark espresso roast — never flavored or aromatic varieties.