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We hope you got benefit from reading it, now let’s go back to espresso smoked brisket recipe. To make espresso smoked brisket you only need 27 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Espresso Smoked Brisket:
- Take 1 each 3-4 Pound Beef Brisket Flat
- Use Dry Rub
- Prepare 4 tbsp Ground Espresso Beans
- You need 2 tbsp Dark Brown Sugar
- Provide 2 tbsp Paprika
- You need 1 tbsp Granulated Garlic
- Use 1 tbsp Dark Chili Powder
- Use 1 tbsp Kosher Salt
- Prepare 1 tbsp Ground Black Pepper
- Provide 1 tbsp Dried Basil
- Take 1 tbsp Cayenne Pepper
- Use 1 tsp Cinnamon
- Get Sauce
- Take 1 cup Ketchup
- Provide 1/2 cup Coffee, Brewed Double Strong
- Provide 1/4 cup Red Wine Vinegar
- Take 1/4 cup Apple Cider Vinegar
- Prepare 1 cup Dark Brown Sugar
- Get 1 tsp Granulated Garlic
- Get 1 tsp Granulated Onion
- Prepare 1 tsp Dark Chili Powder
- You need 1 tbsp Worcestershire Sauce
- Take 1 tbsp Salt
- Get 1 tsp Black Pepper
- Get 1 tsp Cocoa Powder, Unsweetened
- Prepare 1/4 cup Honey-Dijon Mustard
- Use 1/4 cup Beer, Dark Lager or Similar
Instructions 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!
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