Espresso Smoked Brisket
Espresso Smoked Brisket

Hello everybody, it is Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, espresso smoked brisket. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Espresso Smoked Brisket is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Espresso Smoked Brisket is something that I have loved my entire life.

To begin with this recipe, we have to 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:
  1. Take 1 each 3-4 Pound Beef Brisket Flat
  2. Take Dry Rub
  3. Make ready 4 tbsp Ground Espresso Beans
  4. Make ready 2 tbsp Dark Brown Sugar
  5. Get 2 tbsp Paprika
  6. Take 1 tbsp Granulated Garlic
  7. Make ready 1 tbsp Dark Chili Powder
  8. Make ready 1 tbsp Kosher Salt
  9. Get 1 tbsp Ground Black Pepper
  10. Get 1 tbsp Dried Basil
  11. Prepare 1 tbsp Cayenne Pepper
  12. Take 1 tsp Cinnamon
  13. Get Sauce
  14. Prepare 1 cup Ketchup
  15. Make ready 1/2 cup Coffee, Brewed Double Strong
  16. Make ready 1/4 cup Red Wine Vinegar
  17. Get 1/4 cup Apple Cider Vinegar
  18. Take 1 cup Dark Brown Sugar
  19. Prepare 1 tsp Granulated Garlic
  20. Make ready 1 tsp Granulated Onion
  21. Take 1 tsp Dark Chili Powder
  22. Get 1 tbsp Worcestershire Sauce
  23. Make ready 1 tbsp Salt
  24. Take 1 tsp Black Pepper
  25. Take 1 tsp Cocoa Powder, Unsweetened
  26. Make ready 1/4 cup Honey-Dijon Mustard
  27. Make ready 1/4 cup Beer, Dark Lager or Similar
Instructions to make Espresso Smoked Brisket:
  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!

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