Espresso Smoked Brisket
Finally done! Rich and smoky, the espresso is a great compliment to the beef.
Espresso Smoked Brisket
Finally done! Rich and smoky, the espresso is a great compliment to the beef.
Open in Cookpad AppSteps
- 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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