Espresso Smoked Brisket. Rich and smoky, the espresso is a great compliment to the beef. Espresso Smoked Brisket step by step. Combine all dry rub ingredients in a bowl, and mix together thouroughly to remove any lumps.

Ingredients of Espresso Smoked Brisket

1. Es ist 1 each of 3-4 Pound Beef Brisket Flat.
2. Du brauchst of Dry Rub.
3. Es ist 4 tbsp of Ground Espresso Beans.
4. Du brauchst 2 tbsp of Dark Brown Sugar.
5. Bereiten 2 tbsp of Paprika.
6. Bereiten 1 tbsp of Granulated Garlic.
7. Bereiten 1 tbsp of Dark Chili Powder.
8. Bereiten 1 tbsp of Kosher Salt.
9. Bereiten 1 tbsp of Ground Black Pepper.
10. Bereiten 1 tbsp of Dried Basil.
11. Bereiten 1 tbsp of Cayenne Pepper.
12. Du brauchst 1 tsp of Cinnamon.
13. Du brauchst of Sauce.
14. Bereiten 1 cup of Ketchup.
15. Du brauchst 1/2 cup of Coffee, Brewed Double Strong.
16. Du brauchst 1/4 cup of Red Wine Vinegar.
17. Du brauchst 1/4 cup of Apple Cider Vinegar.
18. Bereiten 1 cup of Dark Brown Sugar.
19. Es ist 1 tsp of Granulated Garlic.
20. Bereiten 1 tsp of Granulated Onion.
21. Du brauchst 1 tsp of Dark Chili Powder.
22. Bereiten 1 tbsp of Worcestershire Sauce.
23. Es ist 1 tbsp of Salt.
24. Du brauchst 1 tsp of Black Pepper.
25. Du brauchst 1 tsp of Cocoa Powder, Unsweetened.
26. Es ist 1/4 cup of Honey-Dijon Mustard.
27. Du brauchst 1/4 cup of Beer, Dark Lager or Similar.

Place the brisket in a small roasting pan, and place pan on grill rack on unheated side. The more meat you smoke, the longer it's going to take. Remove from the heat, stir in the espresso, and then add the brisket drippings to taste. Let cool, then transfer to a jar, bottle, squeeze bottle, or however you want to store it.

Espresso Smoked Brisket Schritt für Schritt

1. Combine all dry rub ingredients in a bowl, and mix together thouroughly to remove any lumps..
2. 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..
3. When the meat is ready, lay out a grill or smoker for indirect smoking..
4. Add wood chips or chunks to the coals, and replinish for the first 2 hours whenever the smoke dies out..
5. 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..
6. To make the sauce:.
7. While the brisket is smoking, combine all ingredients in a small sauce pan, and whisk together thouroughly..
8. Place on the stove, over medium heat until sauce comes to a boil..
9. Lower heat and continue to simmer for approximately 30 minutes, until flavors have combined, and the sauce thickens somewhat..
10. When meat has reached an internal temperature of 170°F, brush the sauce onto the brisket..
11. Continue saucing brisket periodically (every 15-20 minutes) until meat reaches an internal temperature of 200°-205°F..
12. Remove brisket from the smoker, and allow to rest for at least 20 minutes before slicing..
13. Serve with more of the coffee BBQ sauce on or bun or just on your plate. Enjoy!.

You can barbecue an excellent brisket in a stick burner (offset smoker), water smoker, barrel cooker, ceramic cooker, electric or gas smoker, pellet grill, and, of course, in a charcoal kettle grill. This is how it looked before it went into the smoker with the espresso rub on it. Return the wrapped brisket to the smoker, seam side down so the weight from the brisket crimps the edges of the paper wrap down tight. Directions: Place the ground coffee, salt, chile powder, onion powder, garlic powder, coriander, pepper, and cinnamon in a small bowl and mix with your fingers or a whisk, breaking up any lumps. Brisket drippings, for flavoring Preparation Mix the ketchup, both vinegars, the soy sauce, garlic and onion powders, and sugar together in a saucepan and bring to a simmer over medium heat.