Lunch: Summermoon Coffee-Rubbed Brisket

Ingredients

Three 12-pound beef briskets
About 1 1/2 cups yellow mustard
2 cup light brown sugar
2 cups ground black pepper
1 cup kosher salt
1/2 cup chili powder
1/2 cup garlic powder
1/2 cup onion powder
1/3 cup ground Summermoon coffee

Instructions

Special equipment: a smoker or ovenPreheat a smoker or oven to 225 degrees F. Brush each brisket with a thin layer of yellow mustard. Combine the brown sugar, pepper, salt, chili powder, garlic powder, onion powder and coffee. Liberally sprinkle the briskets with the dry rub and massage it into the meat. Smoke the briskets for 8 hours, then wrap in foil and continue smoking 4 hours more.
NotesThis recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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