Hello, I’m Kate. Today, I will show you a way to prepare espresso smoked brisket recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.

Espresso Smoked Brisket Recipe

Espresso Smoked Brisket is one of the most favored of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Espresso Smoked Brisket is something that I’ve loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. You can cook espresso smoked brisket using 27 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Espresso Smoked Brisket:

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