Vent: My brisket came out tough after trying a new rub with coffee grounds

I smoked a 14-pound packer brisket last weekend and used a rub I mixed myself that had a quarter cup of finely ground dark roast in it. After 16 hours on my offset smoker, the bark looked amazing but the meat was like shoe leather inside. I think the coffee grounds might have drawn out too much moisture or something during the cook. Has anyone else had a bad result with coffee in a rub, or did I just mess up the ratio?

3 comments

3 Comments

rowan65811d ago

Man, a quarter cup is way too much, try just a tablespoon next time.

the_emery12d ago

Coffee grounds are super acidic, man. That much in a rub can basically start cooking the meat like a marinade before it even hits the heat. Might have tightened up all the proteins real bad. Next time, try just a tablespoon or use instant espresso powder, it's way less harsh.

kellyjones12d ago

Wait, it can start cooking the meat before the heat? That's wild, I had no idea coffee could do that. I just figured it was a flavor thing. So if the proteins tighten up early from the acid, that's why my brisket came out so tough last time. I used a whole cup of grounds in the rub. Makes total sense now. Gonna switch to the instant powder like you said.