The Recipe: Coffee-Rubbed Brisket Dip
Coffee: Fishtown seasonal blend (find here)

brisket coffee dip 5

How much coffee is too much coffee? That’s a question we don’t even understand. Because we not only drink coffee, we cook with it. In this case, the coffee gave us a spicy brine that tenderized the meat but also provided enough astringency to keep the brisket from becoming too rich. It is just the right sort of thing to get you through these last days of what has been a long winter, filled with our discontent.
2 Tablespoons fresh ground coffee (on the coarse side)
2 teaspoons ground black pepper
1 teaspoon dried orange zest
1 Tablespoon dark brown sugar
1 three finger pinch crushed red chili flakes
3.5 pound brisket
1 onion, peeled, quartered and sliced
4 cloves garlic, peeled and thinly sliced
2 cups chicken stock
Some kind of pickled something
A soft but substantial hoagie-style roll, split (not too crusty)

Mix the spices together, and coat the brisket evenly all over, even on the sides.

brisket coffee dip 1

Add the onion, garlic and chicken stock to a crock pot. (We have a six-quart oval so the brisket fits perfectly.) Place the brisket on top of the onions in stock, cover, and cook for about 9 hours.

brisket coffee dip 2

Remove the brisket, and slice against the grain into ¼-inch thick slices.

brisket coffee dip 3

Skim some of the fat off of the surface of the resulting coffee infused broth (how much will depend on the cut of brisket, leaving a little sheen on top is advised), and pour into a bowl to go into the center of the table.

Lay the meat onto the split roll, and top with your pickled item of choice. Close and eat.

Here’s where softer bread works well. Not only does it soak up a lot of the jus, but you can squeeze it together easily when dive-bombing in for the dip.

brisket coffee dip 4


  1. its kinda funny ,my wife for the 17 years we been together and ckking my meals she has used coffee when cooking her beef roasts. Oh so good!!!yum!!!!

  2. Tried it a couple days after recipe was posted. The flavor was great and I completely agree with the ‘pickled something” – I happened to have pickled peppers. Only adjustment I will make is to reduce the cooking time by about 2 hours. Nine hours produced a dry mouth feel and an OVERLY fall-apart texture – yep that’s a thing.
    For those wondering, the coffee brings an earthy bitterness, in the best possible way, but does not make the jus taste like a cup of coffee.

    1. We did it in a crock pot on “low”
      If you are looking to make it in an oven we would say 300 for probably 4 hours, test is when it’s fork tender it’s done.

  3. I am always in search of new recipes and flavor combinations, and this recipe, by far, works well with the brisket. I have a dry rub, that incorprates coffee, for grilling ribeye steaks as well. The brisket was very juicy and flavorful. 10 hours on low worked perfectly in the crockpot and it finished with a nice crust on the top. I made a batch of homemade spicy/sweet pickles to top the sandwiches. Needless to say the brisket was a big hit with the family. For an extra rich flavor I drizzled a small amount of homemade garlic butter on the brisket before slicing. Keep the recipes coming.

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