Hey everyone, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, espresso smoked brisket. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
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Espresso Smoked Brisket is one of the most favored of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Espresso Smoked Brisket is something that I’ve loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook espresso smoked brisket using 27 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Espresso Smoked Brisket:
- Prepare 1 each 3-4 Pound Beef Brisket Flat
- Prepare Dry Rub
- Take 4 tbsp Ground Espresso Beans
- Get 2 tbsp Dark Brown Sugar
- Make ready 2 tbsp Paprika
- Take 1 tbsp Granulated Garlic
- Prepare 1 tbsp Dark Chili Powder
- Prepare 1 tbsp Kosher Salt
- Take 1 tbsp Ground Black Pepper
- Take 1 tbsp Dried Basil
- Make ready 1 tbsp Cayenne Pepper
- Take 1 tsp Cinnamon
- Take Sauce
- Take 1 cup Ketchup
- Prepare 1/2 cup Coffee, Brewed Double Strong
- Make ready 1/4 cup Red Wine Vinegar
- Get 1/4 cup Apple Cider Vinegar
- Make ready 1 cup Dark Brown Sugar
- Make ready 1 tsp Granulated Garlic
- Make ready 1 tsp Granulated Onion
- Make ready 1 tsp Dark Chili Powder
- Prepare 1 tbsp Worcestershire Sauce
- Make ready 1 tbsp Salt
- Make ready 1 tsp Black Pepper
- Prepare 1 tsp Cocoa Powder, Unsweetened
- Take 1/4 cup Honey-Dijon Mustard
- Make ready 1/4 cup Beer, Dark Lager or Similar
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.
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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