BBQ & Smokehouse
Free recipe
Coffee Rubbed Brisket
Espresso, cocoa, and chile bloom against the deep beefy crust of a long-smoked brisket.
In the kitchen
Ingredients
- 11 lb brisket
- 1/4 cup finely ground espresso
- 1/4 cup brown sugar
- 3 tbsp ancho chile powder
- 2 tbsp coarse salt
- 2 tbsp cracked pepper
- Oak wood
Method
Blend the espresso, sugar, and spices. Coat the brisket on all sides and rest one hour at room temperature.
Smoke at 245 F over oak for 6 hours, spritzing with cold black coffee every hour.
Wrap in paper once bark is set and continue to 203 F internal.
Rest 90 minutes wrapped, then slice across the grain into pencil-thick strips.
Cook the rest of BBQ & Smokehouse
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