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Coffee bbq blend brisket pairing

Hi Folks I currently have a small bit of brisket on the smoker and I’m looking to pair a glass of wine with it. It’s more of a challenge in that I’m trying a new coffee rub on the brisket. I would be grateful if you could give me some suggestions of wines or grape varieties that you think might pair well. Many thanks.


I’d go something like a right bank claret or Argentine Malbec.

Actually I’m planning on opening a 2011 Pomerol tonight if you want to pop round with some brisket when it’s ready :grinning:


Haha Thanks Dan, was also thinking of Argentinian Malbec, but looked at my wine racks and sadly must’ve had the last one with steak midweek. So went left field, not as in left bank, but Chilean Concha Y Toro.

I saw the excellent wine society video on Concha Y Toro with Marcelo and Max. The wine is inexpensive and very nice on its own. It has flavours of cassis and black cherry and hints of coffee and dark chocolate. Can’t tell you how it pairs as the brisket is taking longer than usual 🤦😂

Had a chance to taste with the brisket, it worked really well with the coffee rub and brought out the black cherry in the wine :+1:t2:


Pinotage? It should stand up well to the meat flavours and can often display “espresso” aromas that could work well.


Thanks Matt I’ll add Pinotage to the my list😀

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Feel free to share the brisket recipe :slight_smile:

How strong was the coffee taste? I’ve finished brisket with a shot of espresso a few times and it hasn’t really tasted of coffee at all. Very nice though

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Hi Nick I’m a firm fan of Malcolm Reed (How to BBQ Right) and he seasons his briskets with SPG (salt, pepper, garlic) I like to add a little onion granules too. In order for seasonings to stick to meat I use American mustard or olive oil.

I do like to make up my own rubs, but my BBQ forum friend Poppy Hewitt (Norfolk Smoke Pit) has produced a new rub called Brew and Briskets So I wanted to give it a try… As it was my first attempt I went lightly with it, but I really liked the taste so I’ll be bolder next time.

I used a chunk of oak and some hickory chips as I’d run out of chunks🤦. Got temp to about 120ç stuck the meater+ in the meat and let it ride. This was a very small brisket as we can’t socialise atm and it was a trial run with a new rub.

I’ve done many briskets before but this one seemed to go on for ever, normally I buy unrolled briskets from butcher but due to time this was not possible I guess the thickness of meat determined the long length of the cook.

Anyhow very pleased with first attempt and will definitely be doing it again :grin:


Looks great! I was interested in how much it tasted of coffee, as in my experience the overt coffee taste very much mellows, but certainly adds something to it. I’m a big fan

I also like a simple seasoning although have had some success with spice rubs. Quite like making my own up but I should probably try some pre mixed. Dizzy Pig have a good reputation in my bbq circles for more general rubs

We’re in the lockdown “can’t overcater” conundrum too. Best thing I found is a brisket chilli recipe

(To be fair, I adapted this one quite heavily)

That way we can cook a half brisket (tend to go for a point end, plenty of fat), eat what we can and chilli the rest. Really seriously good!!

No pics of the chilli, I’ll have to get some next time. Turner and George are good for these kind of BBQ cuts, although I’m reading the online suppliers thread with interest too


Ooh looks incredible, love the BGE too, I’ve heard lots of great things about it. Good idea re splitting the brisket in two, I too have had brisket in chilli it’s amazing.

I’ll take a look at Turner and George and Dizzy Pig, thanks for post and suggestions, looking forward to seeing many more of your great cooks.

If you haven’t tried pineapple feta bites and you like pineapple, they are definitely worth a try, they make a great appetisers. Feta cheese cubes sprinkled with homemade rub, placed on top of a cube of fresh pineapple wrapped in bacon and brushed with homemade BBQ sauce. Delicious :yum:


That sounds like something I could get on board with!!

You won’t be disappointed and there’s you tube videos for guidance if needed. Just followed your chilli link that chilli looks incredible, I love leftover brisket chilli, not sure whether it’s the added smoke or the texture of the brisket chunks, but it’s so much better than ground beef chilli.

Speaking of great ideas for leftovers we normally have Mac n cheese or Nachos, cheese and Salsa with pulled pork, but I really love pulled pork enchiladas, it works a treat and now I intentionally buy a larger pork shoulder just to make up the enchiladas :joy:

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Oh that sounds good, and we’ve always got too much pulled pork too!

Yeah it’s that extra smokiness that makes the chilli so good. I’ve also made left over pork rib chilli which was good, but the brisket is a winner!


Just to bump this as keen to compare notes on brisket smoking. Just did the following:

  1. Warrendale Wagyu 2.6kg brisket cut - somehow had both point and flat parts. This arrived pretty much trimmed - I took c. 150g of hard fat off it
  2. homemade rub of salt, pepper, garlic granules and cumin applied the night before
  3. Weber kettle bbq set up with long-burn lump wood charcoal and two sizeable mesquite chunks in a snake. Water pan with boiling water in centre.
  4. meat went on at 6:30am - fat up, foil underneath, probe in hottest part
  5. grill kept at around 225F
  6. meat got to 140F at 10:20 and I decided to wrap - given this was meant to be lunch!. Had sprayed with water a couple of times
  7. got to 186F at 13:30 and I decided to pull it - the crowd were baying for meat. I then succumbed to peer pressure (and my own stomach) and part carved at 14:00 - internal temp was 180F

It was pretty tender and very tasty although the parts carved about 30 minutes later were even better. I think this is definitely one to do for an evening meal - ideally would have left it to get to 195F but it was really slowing down and it could easily have been another hour. I would also try not using foil underneath - there was only bark on one side - but going fat down. However again all credit to Warrendale - this was £37, great marbling and a generous 6 - 8 portions given the weight sold was post trimming.

Any other thoughts welcome - it seems there are almost infinite views on brisket techniques.


Weinert. They (uniquely as far as I know) have a deep leather and meatiness - and coffee notes.


Sounds like a good technique, maybe just needed to start a bit earlier!

How tender was the brisket at that temperature? I’d normally take them to 95C (203F) at least. I generally also wrap a bit later, when the meat stalls at 75C (ish)

Did you add any liquid when you wrapped or just water spray beforehand?

And is the pan of water to retain heat or to keep the heat indirect? How long does the Weber burn for at low temp without refilling?

Lots of questions, I’m a bit nerdy about all this! I usually put a brisket on 20-24 hours before I want to serve. It’ll rest for 4 hours easily if foiled up in a cool box wrapped in towels so I’d rather be early than late

Tried this rub a couple of weeks ago. Best brisket yet!! https://www.biggreenegg.eu/en/inspiration/recipes/brisket


It was tender, more so on the second carving, but next time I will get it to at least 195 if not 200. It’s definitely an evening meal - I felt pretty odd lighting a bbq at 6am anyway! I sprayed it at 3 hours and then again when wrapping - no other liquid.I understand the water tray creates steam which helps to even the temperature and keep the meat moist - it certainly wasn’t dry.

The Weber was still hot after 10 hours! A semicircular snake of restaurant grade lumpwood plus big mesquite chunks - started with a handful of lit smaller pieces from a chimney. I think you could extend the snake a bit and get 12 hours of heat.


I use an adapted minion method for the charcoal and 2 or 3 decent sized chunks of hickory and have found that it needs pretty much 12 to 14 hours of cooking to get sizeable brisket flat nice and tender and cooked to about 200 degrees F.
Interesting to hear the point about it being more tender on the second carve - likely because it’s had longer to rest by then. I’ve found it gets even more tender if you wrap left overs tightly in foil the next day and steadily reheat them in the oven - melts like butter!
I just have a bog-standard kettle BBQ so there’s too much airflow and it stalls early and for a long time so I have to wrap in foil at about 150 degrees F which isn’t ideal. I personally don’t bother spraying it and also stick room temperature apple juice in the water pan as opposed to boiling water, although the jury is very much out as to whether that makes any difference to flavour!
The most important things I have found to make a difference are slowly bringing the meat up to temperature, allowing time for the collagen to break down, resting it after cooking for minimum 1 hour, if not 2 and carving against the grain of the meat (although that’s not always easy to figure out!)

This is one I did on New year’s eve but I forgot to take a photo before cutting it! A bit of brown sugar in the rub seems to help the bark along nicely.

I did a shoulder of lamb using a similar method on Easter Sunday but cooked hotter (BBQ temp about 275 F) and it only took about 7 hours. Was a much more forgiving joint of meat and less stressful to do!! Would highly recommend doing lamb this way as it was delicious. Also made a smoked gravy by putting red wine, onions and garlic in the water tray.


Light it at midnight and it’ll be ready for a nice long rest before lunch :slight_smile:


OK. I have a weber kettle. How do I do [quote=“Jcbl, post:13, topic:10491”]
Weber kettle bbq set up with long-burn lump wood charcoal and two sizeable mesquite chunks in a snake.

Because I REALLY like using the weber as a smoker (not easy) but have never managed to work it as a long cook device.

Lots of videos online which I then cheerfully regarded by using lumpwood not briquettes. But broadly I bought some really good charcoal described as long burning restaurant grade, put a ‘snake’ round half of the edge of some of the bigger bits, then layered on top some smaller pieces and mesquite. Then put some lit pieces from a chimney starter at one end.

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