Espresso Smoked Brisket.
You can cook Espresso Smoked Brisket using 27 ingredients and 13 steps. Here is how you cook that.
Ingredients of Espresso Smoked Brisket
- You need 1 each of 3-4 Pound Beef Brisket Flat.
- It's of Dry Rub.
- It's 4 tbsp of Ground Espresso Beans.
- Prepare 2 tbsp of Dark Brown Sugar.
- You need 2 tbsp of Paprika.
- You need 1 tbsp of Granulated Garlic.
- It's 1 tbsp of Dark Chili Powder.
- You need 1 tbsp of Kosher Salt.
- It's 1 tbsp of Ground Black Pepper.
- You need 1 tbsp of Dried Basil.
- You need 1 tbsp of Cayenne Pepper.
- You need 1 tsp of Cinnamon.
- It's of Sauce.
- It's 1 cup of Ketchup.
- You need 1/2 cup of Coffee, Brewed Double Strong.
- Prepare 1/4 cup of Red Wine Vinegar.
- You need 1/4 cup of Apple Cider Vinegar.
- Prepare 1 cup of Dark Brown Sugar.
- You need 1 tsp of Granulated Garlic.
- It's 1 tsp of Granulated Onion.
- You need 1 tsp of Dark Chili Powder.
- Prepare 1 tbsp of Worcestershire Sauce.
- Prepare 1 tbsp of Salt.
- You need 1 tsp of Black Pepper.
- It's 1 tsp of Cocoa Powder, Unsweetened.
- It's 1/4 cup of Honey-Dijon Mustard.
- It's 1/4 cup of Beer, Dark Lager or Similar.
Espresso Smoked Brisket step by step
- Combine all dry rub ingredients in a bowl, and mix together thouroughly to remove any lumps..
- Apply dry rub to all sides of brisket flat, generously. Place in an airtight container and place in refrigerator for at least 1 hour and up to overnight..
- When the meat is ready, lay out a grill or smoker for indirect smoking..
- Add wood chips or chunks to the coals, and replinish for the first 2 hours whenever the smoke dies out..
- Place meat on grill, over a drip pan, and cook at a temperature of 225°-250°F until it reaches an internal temperature of 170°F..
- To make the sauce:.
- While the brisket is smoking, combine all ingredients in a small sauce pan, and whisk together thouroughly..
- Place on the stove, over medium heat until sauce comes to a boil..
- Lower heat and continue to simmer for approximately 30 minutes, until flavors have combined, and the sauce thickens somewhat..
- When meat has reached an internal temperature of 170°F, brush the sauce onto the brisket..
- Continue saucing brisket periodically (every 15-20 minutes) until meat reaches an internal temperature of 200°-205°F..
- Remove brisket from the smoker, and allow to rest for at least 20 minutes before slicing..
- Serve with more of the coffee BBQ sauce on or bun or just on your plate. Enjoy!.