Recipe: Tasty Espresso Smoked Brisket

Espresso Smoked Brisket.

You can have Espresso Smoked Brisket using 27 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Espresso Smoked Brisket

1. It's 1 each of 3-4 Pound Beef Brisket Flat.
2. It's of Dry Rub.
3. Prepare 4 tbsp of Ground Espresso Beans.
4. It's 2 tbsp of Dark Brown Sugar.
5. You need 2 tbsp of Paprika.
6. It's 1 tbsp of Granulated Garlic.
7. You need 1 tbsp of Dark Chili Powder.
8. It's 1 tbsp of Kosher Salt.
9. You need 1 tbsp of Ground Black Pepper.
10. It's 1 tbsp of Dried Basil.
11. You need 1 tbsp of Cayenne Pepper.
12. It's 1 tsp of Cinnamon.
13. You need of Sauce.
14. It's 1 cup of Ketchup.
15. It's 1/2 cup of Coffee, Brewed Double Strong.
16. It's 1/4 cup of Red Wine Vinegar.
17. Prepare 1/4 cup of Apple Cider Vinegar.
18. It's 1 cup of Dark Brown Sugar.
19. You need 1 tsp of Granulated Garlic.
20. Prepare 1 tsp of Granulated Onion.
21. You need 1 tsp of Dark Chili Powder.
22. It's 1 tbsp of Worcestershire Sauce.
23. It's 1 tbsp of Salt.
24. You need 1 tsp of Black Pepper.
25. Prepare 1 tsp of Cocoa Powder, Unsweetened.
26. Prepare 1/4 cup of Honey-Dijon Mustard.
27. You need 1/4 cup of Beer, Dark Lager or Similar.

Espresso Smoked Brisket step by step

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!.