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We hope you got benefit from reading it, now let’s go back to espresso smoked brisket recipe. You can cook espresso smoked brisket using 27 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to prepare Espresso Smoked Brisket:
- Take 1 each 3-4 Pound Beef Brisket Flat
- You need Dry Rub
- Take 4 tbsp Ground Espresso Beans
- Provide 2 tbsp Dark Brown Sugar
- Prepare 2 tbsp Paprika
- Use 1 tbsp Granulated Garlic
- Get 1 tbsp Dark Chili Powder
- Get 1 tbsp Kosher Salt
- Prepare 1 tbsp Ground Black Pepper
- Get 1 tbsp Dried Basil
- Get 1 tbsp Cayenne Pepper
- You need 1 tsp Cinnamon
- Use Sauce
- You need 1 cup Ketchup
- You need 1/2 cup Coffee, Brewed Double Strong
- Prepare 1/4 cup Red Wine Vinegar
- Use 1/4 cup Apple Cider Vinegar
- Get 1 cup Dark Brown Sugar
- Take 1 tsp Granulated Garlic
- Prepare 1 tsp Granulated Onion
- Get 1 tsp Dark Chili Powder
- Get 1 tbsp Worcestershire Sauce
- Provide 1 tbsp Salt
- Provide 1 tsp Black Pepper
- You need 1 tsp Cocoa Powder, Unsweetened
- You need 1/4 cup Honey-Dijon Mustard
- Provide 1/4 cup Beer, Dark Lager or Similar
Steps to make Espresso Smoked Brisket:
- 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!
Brisket drippings, for flavoring (optional) Directions Combine the ketchup, both vinegars, the dark soy sauce, garlic and onion powders and brown sugar in a medium saucepan over medium heat. Place another disposable aluminum foil pan (do not pierce pan) on unheated side of grill. This enables the smoke to penetrate the meat more easily. So every hour, I lightly sprayed the brisket with white vinegar in a spray bottle. Give it a wrap: I used to wrap my brisket in aluminum foil (the so-called "Texas crutch"—practiced at the illustrious Snow's BBQ).
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