Recipe of Andrew Copley Espresso Smoked Brisket

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, espresso smoked brisket. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Espresso Smoked Brisket is one of the most favored of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. Espresso Smoked Brisket is something which I have loved my entire life.

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

The ingredients needed to make Espresso Smoked Brisket:

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