Texas-Style Brisket with Coffee Salt Crust

This is it. That big bold brisket with bark so rich it could start its own blues band. The secret? Our Coffee Salt. If you’re wondering what to do with your Summa Salts Coffee Salt, this recipe brings out every deep, smoky note in spectacular form.

Ingredients

• 1 whole packer brisket (10–14 lbs)
• 3 tbsp Summa Salts Coffee Salt
• 2 tbsp coarse black pepper
• Optional: 1 tbsp brown sugar for a touch of caramelization

Instructions

1. Trim: Trim your brisket, leaving about 1/4" fat cap.
2. Rub: Pat dry and generously season with Coffee Salt and black pepper (plus brown sugar if using). Let it sit at room temp while the smoker heats.
3. Smoke: Preheat smoker to 225°F using oak or hickory. Smoke brisket fat-side up until it hits 165°F internal (about 6–8 hours).
4. Wrap: Wrap tightly in butcher paper or foil. Continue smoking until 200–205°F internal temp, probe tender (another 4–6 hours).
5. Rest: Let rest for 1 hour before slicing against the grain.