1/2 Photos of Espresso Powdered BBQ Brisket & Rub Recipe
Chicagoland Chef du Jour's Note:
This is very tasty. It needs to be cooked low and long over indirect heat for a tender brisket. Have an oven thermometer handy to gauge the heat of your grill. Recipe from the Chicago Tribune Good Eating section May '11. Adapted from "Fire It Up!" by Andrew Schloss & David Joachim PLAN AHEAD: Prep & Chill time = 8 hours, Cooking time = 4-6 hours. Also you will be making Espresso Grill Sauce Espresso Grilling Sauce and a rub (see below).
My Private Note
Units: US | Metric
- 3 -4 lbs center cut flat beef brisket, trimmed with 1/4-inch fat on one side
- 2 lemons, juiced save peels for zesting in rub
- 2 cups strong brewed coffee, preferably espresso roast
- 1/4 molasses
- 2 tablespoons aged balsamic vinegar
- 2 teaspoons coarse salt
- 3/4 cup espresso, rub recipe to follow
- 1 cup espresso, grilling sauce, recipe to follow
- 1In a small bowl: mix lemon juice, coffee, molasses, balsamic vinegar, salt and 1 teaspoon of espresso rub. Set aside.
- 2Rub the remaining espresso rub all sides of the brisket. Cover tightly with plastic wrap and refrigerate at least 8 hours.
- 3Remove meat from refrigerator and rest at room temperature, about one hour.
- 4Prepare grill for indirect medium-low heat, about 250°. Coat grates with oil.
- 5Put the brisket, fatty side up, on the grill away from the heat; cover the grill.
- 6Cook until severely browned and blackened in spots or very well done (about 170 degrees on an instant read thermometer), 4-6 hours total.
- 7Mop or drizzle the brisket with the espresso sauce on both sides, wherever the surface looks dry, every 45 minutes during the entire cooking time.
- 8After 2 hours of cooking, put the brisket in an aluminum foil pan, fatty side up; return the brisket to the grill away from direct heat. Cover the grill; continue cooking. You only need to mop the sauce on the top of the brisket once the meat is on the foil pan.
- 9Remove the pan from the heat; let rest for 20 minutes.
- 10Trim off any excess fat; slice across the grain. Serve with grilling sauce.
- 12The grill temperature /oven gauge should read 250° the entire cooking time.
- 13If using charcoal add fresh coals once every hour.
- 14ESPRESSO RUB:.
- 15In a bowl mix together.
- 162 Tablespoon of each: finely ground dark roast coffee or espresso powder, smoked paprika or regular, dark brown sugar, coarse salt, ground black pepper.
- 171 Tablespoon of each: ground ancho chili, finely grated lemon zest.
- 18Can be stored in a tightly closed container for up to 1 week.
- 19Yield: 3/4°C.
- 20ESPRESSO GRILLING SAUCE.
- 211 cup brewed strong dark roast coffee.
- 221 cup ketchup.
- 231/4 cup dark brown mustard.
- 241/3 cup honey.
- 252 tablespoons citrus juice, lemon, lime, orange.
- 262 tablespoons of each: hot pepper sauce, ground black pepper, teaspoons coarse salt.
- 27Combine all ingredients in a sauce pan and heat to a boil.
- 28Lower the heat; simmer until slightly thickened, about 5 minutes.
- 29Best if made ahead and refrigerated overnight.
- 30Store in an airtight container for up to 30 days.
- 31Yields: 2 1/2 cups.
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Nutritional Facts for Espresso Powdered BBQ Brisket & Rub Recipe
Serving Size: 1 (402 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 364.0
- Calories from Fat 152
- Total Fat 16.9 g
- Saturated Fat 5.9 g
- Cholesterol 140.6 mg
- Sodium 967.3 mg
- Total Carbohydrate 2.7 g
- Dietary Fiber 0.5 g
- Sugars 1.2 g
- Protein 47.4 g
The following items or measurements are not included: