Hello everybody, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, espresso smoked brisket. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
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Espresso Smoked Brisket is one of the most well liked of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. Espresso Smoked Brisket is something that I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can have espresso smoked brisket using 27 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Espresso Smoked Brisket:
- Prepare 1 each 3-4 Pound Beef Brisket Flat
- Take Dry Rub
- Prepare 4 tbsp Ground Espresso Beans
- Get 2 tbsp Dark Brown Sugar
- Prepare 2 tbsp Paprika
- Get 1 tbsp Granulated Garlic
- Make ready 1 tbsp Dark Chili Powder
- Prepare 1 tbsp Kosher Salt
- Prepare 1 tbsp Ground Black Pepper
- Make ready 1 tbsp Dried Basil
- Prepare 1 tbsp Cayenne Pepper
- Get 1 tsp Cinnamon
- Make ready Sauce
- Prepare 1 cup Ketchup
- Prepare 1/2 cup Coffee, Brewed Double Strong
- Prepare 1/4 cup Red Wine Vinegar
- Prepare 1/4 cup Apple Cider Vinegar
- Take 1 cup Dark Brown Sugar
- Prepare 1 tsp Granulated Garlic
- Prepare 1 tsp Granulated Onion
- Get 1 tsp Dark Chili Powder
- Get 1 tbsp Worcestershire Sauce
- Take 1 tbsp Salt
- Make ready 1 tsp Black Pepper
- Get 1 tsp Cocoa Powder, Unsweetened
- Prepare 1/4 cup Honey-Dijon Mustard
- Prepare 1/4 cup Beer, Dark Lager or Similar
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. When the meat is ready, lay out a grill or smoker for indirect smoking. Add wood chips or chunks to the.
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!
When the meat is ready, lay out a grill or smoker for indirect smoking. Add wood chips or chunks to the. Looking for the perfect Espresso Smoked Brisket recipe? look no further! We provide you only the best Espresso Smoked Brisket recipe here. We also have wide variety of recipes to try.
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