Ingredients:

• 1 Beef brisket
• 3 Tbsp fresh ground Coffee
• 2 Tbsp Cocoa Powder
• 3 Tbsp Brown Sugar
• 1½ tsp Salt
• 1 tsp Paprika
• ½ tsp Cinnamon
• ½ tsp Cayenne Pepper
• Bradley Flavour Bisquettes – Mesquite

Directions

1. Make the rub by mixing together the ground coffee, cocoa powder, brown sugar and spices.
2. If desired, cut diagonal slits along the fat cap of the brisket.
3. Generously rub the spice mixture all over the brisket.
4. Set the Smoker to 107°C (225°F) using Bradley Mesquite Flavor Bisquettes.
5. Smoke the brisket until it reaches an internal temperature of 90°C (195°F).
6. Slice and serve.

Recipe Compliments Steve Cylka and Bradley Smoker