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Espresso Smoked Brisket Recipe

Espresso Smoked Brisket Recipe
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Prepare the ingredients before making Espresso Smoked Brisket in your home. Then, follow these steps below to serve Espresso Smoked Brisket for your family or friends.

Ingredients: Espresso Smoked Brisket

  • 1 each 3-4 Pound Beef Brisket Flat
  • Dry Rub
  • 4 tbsp Ground Espresso Beans
  • 2 tbsp Dark Brown Sugar
  • 2 tbsp Paprika
  • 1 tbsp Granulated Garlic
  • 1 tbsp Dark Chili Powder
  • 1 tbsp Kosher Salt
  • 1 tbsp Ground Black Pepper
  • 1 tbsp Dried Basil
  • 1 tbsp Cayenne Pepper
  • 1 tsp Cinnamon
  • Sauce
  • 1 cup Ketchup
  • 1/2 cup Coffee, Brewed Double Strong
  • 1/4 cup Red Wine Vinegar
  • 1/4 cup Apple Cider Vinegar
  • 1 cup Dark Brown Sugar
  • 1 tsp Granulated Garlic
  • 1 tsp Granulated Onion
  • 1 tsp Dark Chili Powder
  • 1 tbsp Worcestershire Sauce
  • 1 tbsp Salt
  • 1 tsp Black Pepper
  • 1 tsp Cocoa Powder, Unsweetened
  • 1/4 cup Honey-Dijon Mustard
  • 1/4 cup Beer, Dark Lager or Similar

How to Make Espresso Smoked Brisket

If you have prepared the ingredients needed, now time to start cooking. There are 13 steps you must follow to make Espresso Smoked Brisket in your home by yourself.

    Step 1
  • Combine all dry rub ingredients in a bowl, and mix together thouroughly to remove any lumps.
  • Step 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.
  • Step 3
  • When the meat is ready, lay out a grill or smoker for indirect smoking.
  • Step 4
  • Add wood chips or chunks to the coals, and replinish for the first 2 hours whenever the smoke dies out.
  • Step 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.
  • Step 6
  • To make the sauce:
  • Step 7
  • While the brisket is smoking, combine all ingredients in a small sauce pan, and whisk together thouroughly.
  • Step 8
  • Place on the stove, over medium heat until sauce comes to a boil.
  • Step 9
  • Lower heat and continue to simmer for approximately 30 minutes, until flavors have combined, and the sauce thickens somewhat.
  • Step 10
  • When meat has reached an internal temperature of 170°F, brush the sauce onto the brisket.
  • Step 11
  • Continue saucing brisket periodically (every 15-20 minutes) until meat reaches an internal temperature of 200°-205°F.
  • Step 12
  • Remove brisket from the smoker, and allow to rest for at least 20 minutes before slicing.
  • Step 13
  • Serve with more of the coffee BBQ sauce on or bun or just on your plate. Enjoy!
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