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Before you jump to Espresso Smoked Brisket recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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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 do it.

The ingredients needed to make Espresso Smoked Brisket:

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