Finding My Fire: A Colorado Brisket Journey
By Glenn Connaughton
Published July 20, 2025 on Revolution Barbecue
I did not grow up cooking barbecue. My real education started back in Arizona, long before I ever called myself a pitmaster. At the time, my only window into the world of smoked meats came through a television screen. I used to watch Bobby Flay on “Boy Meets Grill,” and every time he walked up to a smoker with that New York confidence, I thought, “If a guy from New York City can learn barbecue, then this guy from New York City can learn it too.”
That confidence lasted right up until I cooked my first brisket. And ruined it.
I ruined a lot of briskets. Some were dry enough to use as roofing shingles. Others were tough enough to resole boots. One night, after another full-day cook that led nowhere, I carried the whole thing outside and threw it in frustration. I remember standing in the Arizona heat, covered in smoke and disappointment, and realizing that I was not cooking barbecue at all. Barbecue was teaching me.
When we moved to Colorado, everything changed again. The altitude, the dryness, and the unpredictable weather forced me to relearn the craft. Wind bursts arrived without warning. Hail fell on days that started sunny. The thin air pulled moisture from the meat faster than I could spritz it. I learned to shovel a path to my smoker before clearing the driveway, and somewhere in that routine I realized that Colorado was shaping me as much as I was shaping the food.
Southern California came next. Santa Maria tri-tip, live-oak fires, and a wide mix of influences expanded our world. Competitions pushed us to refine our techniques, and it was during that time that Revolution Barbecue became more than a hobby. It became a direction.
Perfecting my brisket journey - 2009 in Southern California
Seven years ago, we returned to Colorado, and everything began to find its purpose. We started selling our rubs, setting up booths at farmers markets and street fairs, and talking to thousands of people. Again and again, people told us they could not find good barbecue in Colorado. They were not looking for good Texas or Kansas City barbecue. They were looking for a flavor that tasted like here.
That was the moment I realized Colorado had a flavor of its own, and it simply needed a voice.
This brisket is part of that voice. It carries the depth of Huckleberry Roasters coffee in our I’m Your Huckleberry Cowboy Rub, the sweetness of cherry wood smoke that belongs to this region, and the lessons learned from Arizona grit, California refinement, and Colorado identity. It represents the miles, the cooks, and the years that led to the idea of The New Smoke of the West.
Below is the recipe that reflects that journey.
Colorado Smoked Brisket with I'm Your Huckleberry Cowboy Rub
Colorado’s cowboy heritage runs deep, built on rugged cattle drives, open-fire cooking, and bold, no-frills flavors. This smoked brisket pays homage to those frontier traditions, using I'm Your Huckleberry Cowboy Rub, a blend of salt, pepper, ground coffee, and chili powder that captures the spirit of the American Southwest. Cooking this brisket on a Weber Smoky Mountain over pecan and cherry wood recreates the essence of slow cooking over a campfire, where wood smoke, simple spices, and time were all that a cowboy needed to turn tough cuts into a hearty, flavorful meal. Every slice of this brisket echoes the flavors of Colorado’s high plains and the untamed West.
| Category | Main Dish |
| Meat | Beef |
| Servings | 10 |
| Prep Time | 30 Minutes |
| Cook Time | 10 Hours |
| Rest Time | 1 Hour |
Ingredients
For the brisket
- 1 whole packer brisket, about 13 pounds (trimmed to approximately 11 pounds)
- 2 1/2 tablespoons Oso Brand Umami Bomb Hot Sauce (binder)
- 1/3 cup Revolution Barbecue I'm Your Huckleberry Cowboy Rub
For The Spritz
- 1 1/2 cups leftover brewed coffee
- 1/2 cup apple cider vinegar
Directions
- Trim The Brisket: Place the cold brisket on a large cutting board. Trim away excess hard fat and silver skin, leaving about 1/4-inch of the fat cap intact for moisture and flavor. Square off the edges for an even cook.
- Season The Brisket: Lightly coat the brisket on all sides with Oso Brand Umami Bomb Hot Sauce. Apply a generous layer of I'm Your Huckleberry Cowboy Rub, pressing it into the meat so it adheres well. Allow it to sit at room temperature while preparing the smoker.
- Set up your Weber Smokey Mountain using a modified Minion Method. Place an empty charcoal chimney in the center of the lower grate and arrange Lump Charcoal around it in a circular ring. As you build the ring, some charcoal may fall into the center—once you're done arranging, carefully lift the chimney and remove any charcoal that fell into the center void. Place one chunk of pecan and one chunk of cherry wood into the cleared center space. Then, on top of the outer charcoal ring, alternate wood types by placing two chunks of pecan and one chunk of cherry wood near the three bottom vents—for a total of five wood chunks. Fill the chimney with lump charcoal and light it using a natural fire starter—no lighter fluid. Once fully lit, pour the hot coals into the center of the charcoal ring, directly over the wood chunks. Assemble the WSM, insert the empty water pan (used as a heat shield), and open all vents fully. Place the lid on and allow the smoker to stabilize at 275°F, which should take about 15 minutes.
- Smoke The Brisket: Place the brisket fat side down on the center grate. Close the lid and maintain 275 degrees Fahrenheit. Smoke for 4 to 5 hours, spritzing every hour with the brewed coffee and apple cider vinegar mixture to keep the bark moist and flavorful.
- Wrap The Brisket: When the internal temperature of the flat reaches 165 to 170 degrees Fahrenheit and the bark is well set, wrap the brisket tightly in butcher paper. Return it to the smoker, fat side up, to continue cooking.
- Finish The Cook: Continue smoking until the internal temperature reaches 200 to 203 degrees Fahrenheit and the brisket feels tender when probed in the flat.
- Rest And Slice: Remove the brisket from the smoker and rest it in a cooler or warm oven for at least 1 hour. Slice across the grain into 1/4-inch slices and serve.
Recipe Note
This brisket is a true tribute to Colorado’s cowboy spirit, combining the timeless traditions of open-fire cooking with the bold flavors of the American Southwest. The pecan and cherry smoke weave a sweet, nutty aroma into the beef, while I'm Your Huckleberry Cowboy Rub creates a savory bark layered with coffee, chili, and spice. The Oso Brand Umami Bomb Hot Sauce binder and coffee spritz tie everything together with a rugged depth that captures the essence of chuckwagon cooking. Ready to bring these authentic cowboy flavors to your backyard? Visit Revolution Barbecue to grab a bottle of I'm Your Huckleberry Cowboy Rub and explore other seasonings crafted for bold, unforgettable cooks.
Nutrition information is automatically calculated, and should only be used as an approximation
Serving Size 1 serving (450 grams)
Calories 520, Fat 32 grams, Polyunsaturated Fat 2 milligrams, Monounsaturated Fat 15 milligrams, Carbs 3 grams, Protein 50 grams, Potassium 820 milligrams, Fiber 0 grams, Sodium 770 milligrams, Sugar 0 grams, Iron 2.5 milligrams