Coffee rub smoked brisket - 8hrs slow and low
Coffee rub smoked brisket - 8hrs slow and low

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, coffee rub smoked brisket - 8hrs slow and low. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Coffee rub smoked brisket - 8hrs slow and low is one of the most favored of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Coffee rub smoked brisket - 8hrs slow and low is something which I have loved my entire life. They’re fine and they look fantastic.

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To begin with this particular recipe, we have to first prepare a few components. You can cook coffee rub smoked brisket - 8hrs slow and low using 12 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Coffee rub smoked brisket - 8hrs slow and low:
  1. Get 1 beef brisket
  2. Make ready Hickory wood chips
  3. Prepare Braai (BBQ)
  4. Make ready 1/2 can cider
  5. Take The rub
  6. Make ready 1 tbsp brown sugar
  7. Make ready 1 tbsp fresh ground coffee
  8. Make ready 1 tsp jerk seasoning
  9. Prepare 1 tsp chilli powder
  10. Get 1 tsp smoked paprika
  11. Prepare 1 tsp garlic salt
  12. Make ready 1 tsp black pepper

It's everything you want in a good smoked brisket - intense, smoky flavor combined with a deep, earthy kick from the delicious coffee rub. If given the chance, I'd eat brisket for dinner every day. Apply the coffee rub generously on both sides of the brisket and place it on the smoker. Place the brisket in a small roasting pan, and place pan on grill rack on unheated side.

Steps to make Coffee rub smoked brisket - 8hrs slow and low:
  1. Light the bbq, with an indirect heat (coals on the side). Lid on and wait for it to reach 120-130c.
  2. Mix the rub ingredients
  3. Unroll the brisket and rub in the rub
  4. Add the wood chips and place the meat in the grill. Close the lid and maintain a 120c heat for 4hrs. Add coal and adjust the vents as needed. Check in every hour
  5. Checkin after 2 hrs to add some fuel
  6. After 4 hrs put the meat into the tray. Poor in 1 CMs of beer or cider and wrap tightly to form a seal. Cook slow and low for another 2 hrs
  7. Let the meat rest for 20mins
  8. Keep the juices to serve the meat
  9. Serve with slaw, pickles and toasted ciabatta

Apply the coffee rub generously on both sides of the brisket and place it on the smoker. Place the brisket in a small roasting pan, and place pan on grill rack on unheated side. Brisket requires a low and slow cook, and this rub is the ideal seasoning blend to compliment the rich smokiness of the brisket. My favorite method for cooking brisket is an old school Texas style method with lots of wood smoke, a butcher paper wrap, and a long rest before slicing and serving. This process results in melt in your mouth smoked brisket.

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