Espresso Powdered BBQ Brisket & Rub Recipe

READY IN: 13hrs


  • 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
  • 14
  • 2
    tablespoons aged balsamic vinegar
  • 2
    teaspoons coarse salt
  • 34
    cup espresso, rub recipe to follow
  • 1
    cup espresso, grilling sauce, recipe to follow


  • In a small bowl: mix lemon juice, coffee, molasses, balsamic vinegar, salt and 1 teaspoon of espresso rub. Set aside.
  • Rub the remaining espresso rub all sides of the brisket. Cover tightly with plastic wrap and refrigerate at least 8 hours.
  • Remove meat from refrigerator and rest at room temperature, about one hour.
  • Prepare grill for indirect medium-low heat, about 250°. Coat grates with oil.
  • Put the brisket, fatty side up, on the grill away from the heat; cover the grill.
  • Cook until severely browned and blackened in spots or very well done (about 170 degrees on an instant read thermometer), 4-6 hours total.
  • Mop or drizzle the brisket with the espresso sauce on both sides, wherever the surface looks dry, every 45 minutes during the entire cooking time.
  • After 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.
  • Remove the pan from the heat; let rest for 20 minutes.
  • Trim off any excess fat; slice across the grain. Serve with grilling sauce.
  • NOTES:
  • The grill temperature /oven gauge should read 250° the entire cooking time.
  • If using charcoal add fresh coals once every hour.
  • In a bowl mix together.
  • 2 Tablespoon of each: finely ground dark roast coffee or espresso powder, smoked paprika or regular, dark brown sugar, coarse salt, ground black pepper.
  • 1 Tablespoon of each: ground ancho chili, finely grated lemon zest.
  • Can be stored in a tightly closed container for up to 1 week.
  • Yield: 3/4°C.
  • 1 cup brewed strong dark roast coffee.
  • 1 cup ketchup.
  • 1/4 cup dark brown mustard.
  • 1/3 cup honey.
  • 2 tablespoons citrus juice, lemon, lime, orange.
  • 2 tablespoons of each: hot pepper sauce, ground black pepper, teaspoons coarse salt.
  • Combine all ingredients in a sauce pan and heat to a boil.
  • Lower the heat; simmer until slightly thickened, about 5 minutes.
  • Best if made ahead and refrigerated overnight.
  • Store in an airtight container for up to 30 days.
  • Yields: 2 1/2 cups.