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Savory Smoked Brisket with Bold Espresso Rub

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A flavorful smoked brisket featuring a bold espresso rub that creates a crispy bark and tender, juicy meat inside. Perfect for gatherings and easy to prepare with simple ingredients.

Ingredients

Scale
  • 5-pound whole beef brisket, trimmed of excess fat (leave about ¼ inch for moisture)
  • 2 tablespoons finely ground espresso (not instant coffee)
  • 1 tablespoon smoked paprika
  • 1 tablespoon brown sugar
  • 1 tablespoon coarse kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon cayenne pepper (optional)
  • ½ cup beef broth (for injection, optional)
  • 2 tablespoons Worcestershire sauce (for injection, optional)
  • 1 tablespoon apple cider vinegar (for injection, optional)
  • Oak or hickory wood chunks for smoking

Instructions

  1. Trim the brisket: Remove any silver skin and excess fat, leaving about ¼ inch to keep the meat moist. Pat dry with paper towels. (10 minutes)
  2. Prepare the espresso rub: In a small bowl, combine 2 tbsp ground espresso, 1 tbsp smoked paprika, 1 tbsp brown sugar, 1 tbsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, and ½ tsp cayenne pepper if using. Mix well. (5 minutes)
  3. Inject the brisket (optional): Using a meat injector, evenly inject the beef broth mixture (½ cup beef broth, 2 tbsp Worcestershire sauce, 1 tbsp apple cider vinegar) into the thickest parts of the brisket. (10 minutes)
  4. Apply the rub: Generously coat the entire brisket with the espresso rub, pressing it into the meat so it sticks well. Let it sit at room temperature for 30 minutes to absorb flavors.
  5. Prepare the smoker: Preheat your smoker or charcoal grill to a steady 225°F (107°C). Add oak or hickory wood chunks for smoke. (15-20 minutes)
  6. Smoke the brisket: Place the brisket fat side up on the smoker grate. Smoke until the internal temperature reaches about 165°F (74°C), which can take 5-6 hours depending on your setup. Avoid opening the smoker too often. (5-6 hours)
  7. Wrap the brisket: Once it hits 165°F, wrap it tightly in butcher paper or aluminum foil. Return to smoker and continue cooking until the internal temperature reaches 203°F (95°C). (2-3 hours)
  8. Rest the meat: Remove the brisket from the smoker and let it rest wrapped for at least 1 hour at room temperature to allow juices to redistribute.
  9. Slice and serve: Slice the brisket thinly against the grain. Serve warm with your choice of sides.

Notes

Use finely ground espresso rather than instant coffee to avoid bitterness and grit. Keep the smoker temperature steady at 225°F for best results. Rest the brisket for at least 1 hour before slicing to retain juiciness. If bark gets too dark early, spritz with apple juice to regulate. For gluten-free, verify smoked paprika and Worcestershire sauce labels. Injection is optional but recommended for juicier meat.

Nutrition

Keywords: smoked brisket, espresso rub, barbecue, smoked beef, coffee rub, low and slow cooking, backyard barbecue, smoked meat

Find it online: https://twirltaste.com/savory-smoked-brisket-with-bold-espresso-rub-recipe-easy-steps/