Recipe: Perfect Espresso Smoked Brisket

Espresso Smoked Brisket.

Espresso Smoked Brisket

You can have Espresso Smoked Brisket using 27 ingredients and 13 steps. Here is how you cook that.

Ingredients of Espresso Smoked Brisket

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

Espresso Smoked Brisket step by step

  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!.