Home - Recipes - Coffee-Rubbed Smoked Brisket, Chuck Roast, or Spoon Roast

Coffee-Rubbed Smoked Brisket, Chuck Roast, or Spoon Roast

Worcestershire sauce and a coffee rub bring a flavorful zing to beef in just two ingredients. The low-and-slow cooking in this recipe makes the meat tender and juicy.

Serves 6
Ready in 270 mins
Prep time 30 mins
Cooking time 240 mins
660 calories per serving

Your Choice of Beef:

> 1 (3- 4 lb) Angus beef spoon roast
> 1 (3- 4 lb) Angus Beef Chuck Roast
> 1 (3- 4 lb) Angus Beef Brisket

For the Rub:

> 2 tbsp Worcestershire sauce
> 2 tbsp ground coffee
> 2 tbsp chili powder
> 2 tsp garlic powder


Place the beef in an aluminum pan and pat dry with paper towels. Rub the Worcestershire sauce all over beef. Season with salt and pepper. In a small bowl, combine the ground coffee, chili powder, and garlic powder. Thoroughly coat beef with the coffee rub and let sit at room temperature 1 hour.
Set up smoker with pecan, oak, or apple wood or chips and maintain heat to stay between 225°F–250°F. Place aluminum pan with beef fat side-up in smoker and close lid. Cook 2 hours, maintaining heat between 225°F–250°F. Baste beef with juices from bottom of pan. Cook beef 2 more hours, depending on desired doneness. Remove beef from grill and cover loosely with foil. Let rest 1 hour before slicing against the grain and serving.


For brisket, maintaining cooking temperature between 210°F-250°F, the cooking time is 1½ hours per pound. Basting it during cooking will keep it from drying out. Internal temperature ranges from 180°F–210°F. For chuck and spoon roast, cook to a minimum internal temperature of 145°F.

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