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Espresso Smoked Brisket
Espresso Smoked Brisket

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We hope you got insight from reading it, now let’s go back to espresso smoked brisket recipe. You can cook espresso smoked brisket using 27 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to prepare Espresso Smoked Brisket:
  1. Get 3-4 Pound Beef Brisket Flat
  2. Get Dry Rub
  3. You need Ground Espresso Beans
  4. Get Dark Brown Sugar
  5. Get Paprika
  6. Take Granulated Garlic
  7. Take Dark Chili Powder
  8. Prepare Kosher Salt
  9. Get Ground Black Pepper
  10. Provide Dried Basil
  11. You need Cayenne Pepper
  12. Use Cinnamon
  13. Provide Sauce
  14. Provide Ketchup
  15. Get Coffee, Brewed Double Strong
  16. Take Red Wine Vinegar
  17. Get Apple Cider Vinegar
  18. Take Dark Brown Sugar
  19. Take Granulated Garlic
  20. Get Granulated Onion
  21. Prepare Dark Chili Powder
  22. Take Worcestershire Sauce
  23. Take Salt
  24. Get Black Pepper
  25. Take Cocoa Powder, Unsweetened
  26. Take Honey-Dijon Mustard
  27. You need Beer, Dark Lager or Similar
Steps 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!

See more ideas about Smoked brisket, Brisket, Smoked food recipes. A Hickory Smoked Brisket (featured in The Crockin' Girls Slow Cookin' Companion) and Nicole's delicious Cabbage & Tomatoes. Enjoy one of these smoked brisket recipes. The dry rub and marinade adds flavor - low and slow smoking the The sliced brisket shown below was smoked for my niece's wedding reception dinner. Specialist advice and fast delivery on Bovine Espresso Brisket BBQ Rub BBQ Spit Rotisseries The Outdoor Cooking Specialists.

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