Howdy there folks! Allow me to introduce you to the most mouth-watering, finger-licking espresso powdered BBQ brisket and rub recipe this side of the Mississippi! I’m Chad Richey, and I’m here to show y’all how to rustle up a delicious, Texas-style coffee rubbed brisket that will make your taste buds sing and your guests ask for seconds.
Now, some folks may think that coffee and beef don’t mix – but let me tell you, this recipe is a match made in heaven! The rich flavor of dark roast coffee grounds mixed with our special blend of spices and seasonings creates an irresistible rub that will give your brisket a smoky sweet flavor like no other. And if that wasn’t enough to tantalize your senses, we’ve gone ahead and added an extra kick of espresso powder into the mix – perfect for those who need a little extra pep in their step!
So, whether you’re hosting a backyard barbecue or looking for a slow cooker recipe to impress your family, this espresso powdered BBQ brisket and rub recipe is guaranteed to be a crowd-pleaser. So go ahead and fire up the grill or uncap your slow cooker – it’s time to get cooking!
Why You’ll Love This Recipe
Listen up, my fellow foodies! If you’re looking for a recipe that will make your taste buds dance the tango, then this Espresso Powdered BBQ Brisket & Rub Recipe recipe is here to impress. Believe me when I say this – YOU WILL LOVE THIS RECIPE.
First and foremost, let’s talk about the main ingredient. We’re talking about one of the most flavorful cuts of meat – beef brisket. And what makes it more special? A perfect blend of dark-roast coffee, espresso beans, and cocoa powder that transforms it into a smoky sweet-flavored brisket. Yes, you heard it right – we’re talking about tender, juicy, and flavorful brisket with a hint of coffee.
And let’s not forget about the rub. This recipe incorporates an irresistible coffee rub that adds an extra oomph to your brisket game. The rub is made with espresso powder, coarse salt, dark-brown sugar, smoked paprika, chile powder, granulated garlic, onion powder, cinnamon, cumin, cayenne pepper – all blended in just the right proportions to create magic in your taste buds.
But that’s not where the fun ends because folks – you can also use this rub to elevate other dishes such as steak or pork tenderloin if you’re feeling fancy.
Now picture this – satisfyingly scrumptious pieces of brisket covered in espresso-rubbed goodness served alongside a side of BBQ sauce that only adds more flavor to your meal. The combination is undeniably divine.
Plus, this recipe is pretty versatile; it works wonders in slow cookers or on a grill for a backyard cookout with family and friends. It’s perfect for those summer weekends when you crave something savory and filling but don’t want to spend all day in the kitchen – giving you more time to enjoy the beautiful weather outside.
So there you have it! You’ve got yourself a delicious recipe that combines two of the best things in life: coffee and brisket. Trust me, you’ll be wowing your guests and blowing their minds away with this recipe. Go ahead and try it for yourself, I guarantee that you won’t regret it.
Here are the ingredients you need for this flavorful espresso powdered BBQ brisket recipe:
- Beef Brisket – 1 (4 to 5 pounds)
- Espresso Powder – 4 tbs
- Dark Brown Sugar – 2 tbs
- Coarse Salt – 1 tablespoon
- Ancho Espresso Rub – 3/4 tablespoon
- Dry Mustard – 3/4 tablespoon
- Smoked Paprika – 1 tablespoon
- Garlic Powder – 2 teaspoons
- Onion Powder – 2 teaspoons
- Cumin – 1 teaspoon
- Chile Powder – 1 teaspoon
- Cayenne Pepper – 1/2 teaspoon
- Ground Coffee Beans – 1/2 cup
For the BBQ sauce:
- Coffee BBQ Sauce
- Brewed Coffee (strong) – 1 cup
- Dark Brown Sugar – ½ cup
- Ketchup – 1 cup
- Balsamic Vinegar – 2 tbs
- Molasses – ¼ cup
Make sure to prepare everything before starting to cook the brisket. This way, you will avoid any confusion and errors while timing your recipe.
The Recipe How-To
This is when things get exciting, folks! It’s time to brew up the coffee and get started on this delicious recipe. Are you ready to make some mouthwatering Espresso Powdered BBQ Brisket & Rub? Let’s go!
- 1 beef brisket (about 10-12 pounds)
- 2 tablespoons espresso beans, finely ground
- 2 tablespoons smoked paprika
- 1 tablespoon dark brown sugar
- 1 tablespoon kosher salt
- 1 tablespoon onion powder
- 2 teaspoons granulated garlic
- 2 teaspoons coarse salt
- 1 teaspoon chili powder
- 1 teaspoon ground dark roast coffee
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cumin
- ½ teaspoon cayenne pepper.
The Rub Recipe
First things first, start with a rub. In a small bowl, mix together:
- Espresso: Mix the finely ground espresso with all of the other ingredients in a large mixing bowl. This will form the base of your coffee rub.
- Spices: Add smoked paprika, dark brown sugar, kosher salt, onion powder, granulated garlic, coarse salt, chili powder, dark roast coffee grounds, cinnamon, cumin and cayenne pepper. Stir everything together thoroughly.
Prepping the Brisket
Once the rub is combined, it’s time to prep the brisket.
- Trim any excess fat from the brisket and pat it dry with paper towels.
- Using a spoon or your hands, generously coat both sides of the brisket with the coffee rub you’ve created.
- Wrap the brisket tightly in plastic wrap and let it sit in your refrigerator overnight (no less than 8 hours, no more than 24).
Smoking the Brisket
Once the brisket has been properly chilled and has had time to marinate in the rub, it’s time to get smoking.
- Preheat the grill or smoker to 225°F.
- Remove the brisket from the fridge and let it sit at room temperature for 45 minutes to an hour.
- Smoke the brisket for 6-8 hours using your favorite Texas style coffee or other hardwood for flavoring. Oak or mesquite are favorites!
Once your meat has rested and is fully cooked, take it off the grill and let it rest for at least 30 minutes before slicing against the grain.
This recipe is excellent with potatoes or macaroni and cheese, pickles, and onions piled high on a plate next to juicy smoked brisket. A Jalapeño cornbread is an excellent side dish or Mexican-style street corn adds a nice touch of heat!
Enjoy, my friends!
Substitutions and Variations
Now, some folks might want to put their own twist on this recipe. And I’m all for that. Here are a few substitutions and variations we can make.
First off, let’s talk about the rub recipe. If you don’t have espresso beans on hand or if you’re not much of a coffee drinker, you could use ground dark roast coffee instead. Or, if you prefer a smoky sweet taste, try adding some ancho chili powder to it. Chili powder, with its blend of spices including cumin and cinnamon, will also be great in this recipe.
Now, let’s talk about the type of meat we’re using. While the initial recipe calls for beef brisket, other cuts of beef like steak or pork tenderloin could very well benefit from this rub – as long as they’re rubbed well down with coffee!
If you’re vegan or vegetarian but still want to try out the rub and get that espresso smoked flavor in something delicious, there are many plant-based meats that can withstand a rub like this! Have a go with tofu steak or tempeh ribs.
Lastly, if you want another way to enjoy your espresso powdered bbq rub, try mixing it with some bbq sauce. This addition adds extra flavor and can be used as a spread for sandwiches or as a dipping sauce. Delicious!
Serving and Pairing
Alright folks, let’s talk about the best ways to serve and pair this delicious Espresso Powdered BBQ Brisket & Rub!
First and foremost, a classic Brisket sandwich is always a winner! Take some leftover brisket and put it on a bun with your favorite BBQ sauce, maybe add some pickles, onions, or coleslaw to give it a bit of crunch.
But if you’re looking for something more elegant – try serving slices of brisket topped with a drizzle of espresso rub sauce alongside roasted vegetables or cornbread. It is guaranteed to impress your guests!
And what about drinks? A full-bodied red wine like a Malbec or Zinfandel complements the robust flavors of the brisket rub nicely. Alternatively, an ice-cold beer or iced tea can also be great options that will refresh and cleanse the palate.
Don’t forget to sprinkle some coarse salt and squeeze some lemon juice over the top right before serving – trust me, it makes all the difference!
Keep these suggestions in mind when planning your next dinner party or weekend BBQ – you won’t regret it!
Make-Ahead, Storing and Reheating
Now, let’s talk about how we can make the most out of this espresso powdered BBQ brisket recipe by planning ahead, storing and reheating it properly.
To make-ahead, simply prepare the dry rub and store it in an airtight container for up to a few months. On the day you plan to cook your brisket, apply the rub to the meat and let it marinate for at least a couple of hours before cooking.
Leftovers can be stored in an airtight container in the refrigerator for up to four days or kept frozen for up to two months. Before reheating, slice the brisket into portions and wrap it in foil. Pop it into the oven at 350°F (175°C) for 15-20 minutes or until heated through. Don’t forget to add some water, broth or BBQ sauce to keep the meat moist during reheating.
If you don’t have access to an oven, you can reheat in the microwave or on a stovetop. To reheat using a microwave, simply place sliced brisket with some liquid inside a microwave-safe plate and cover with microwave-safe plastic wrap. Heat on high power for two minutes per slice or until heated through. Alternatively, you can reheat on low heat in a saucepan with some water or broth.
No matter which method you choose, make sure you don’t overcook your brisket as doing so will result in tough and dry meat. Follow these simple tips to enjoy juicy and tender smoked espresso rubbed brisket anytime!
Tips for Perfect Results
Now that you’ve got all the ingredients and the recipe down pat, it’s time to get into the finer details of making the perfect Espresso Powdered BBQ Brisket & Rub Recipe. Here are some tips that I’ve picked up over the years to help you achieve a delicious result that will leave your friends and family begging for more.
Firstly, be sure to use a dark roast coffee to make your rub. Espresso beans work well for this because they’re roasted longer than other coffee beans, which makes them more intense in flavor. A darker roast coffee will give your rub a deeper and more complex flavor profile that will complement the smoky sweetness of the barbecue sauce.
When making the dry rub, mix it together in a resealable container so you can easily store it for future use. This also allows you to really mix all of the different spices and coffee grounds together thoroughly.
To ensure that your beef brisket is cooked to perfection, I recommend using a slow cooker or smoking it over low heat for several hours. This method will help to break down the collagen in the meat and make it tender and juicy.
When it comes time to serve your Espresso Powdered BBQ Brisket & Rub Recipe, be sure to pair it with a rich and full-bodied red wine to really bring out the flavors in the dish. Some good options include Cabernet Sauvignon or Zinfandel.
Lastly, don’t forget that experimentation is key! Feel free to play around with different types and amounts of spices in your rub until you find something that works perfectly for you. You might even want to try adding some cocoa powder or balsamic vinegar for an extra kick of flavor.
With these tips and tricks up your sleeve, you’ll be able to make an Espresso Powdered BBQ Brisket & Rub Recipe that’s sure to impress. So fire up that grill or plug in that slow cooker, and get ready to enjoy some seriously delicious barbecue!
In conclusion, this Espresso Powdered BBQ Brisket & Rub Recipe is a game changer in barbequing. The ingredients in the recipe add new and delightful flavors to the beef brisket that are sure to impress your guests. With easy-to-follow instructions, you can prepare a delicious brisket using a coffee rub and espresso powder with just a few steps.
Don’t forget to use good quality coffee beans and espresso powder when making this recipe – it will make all the difference in the taste! Additionally, try experimenting with different variations of the recipe by substituting ingredients, such as pork tenderloin instead of beef brisket or ancho pepper instead of smoky paprika.
Serving and pairing options can vary from sandwich toppings to barbecue sauce on the side. Whether it’s summer or winter, you can use your slow-cooker for preparing and cooking the brisket. This smoked espresso rubbed brisket is perfect for social gatherings or family dinners.
With our tips, substitutions, make-ahead tips, and FAQ sections included in this article, you’ll have everything you need to become an expert in making a Texas-style beef brisket using an Espresso Powdered BBQ Brisket & Rub Recipe. Lastly, our advice for perfect results ensures your beef rub will turn out great every time. So why wait? Get started on your next barbecue party with this incredible recipe today!
Espresso Powdered BBQ Brisket & Rub Recipe Recipe
- 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
- 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.
- The grill temperature /oven gauge should read 250° the entire cooking time.
- If using charcoal add fresh coals once every hour.
- ESPRESSO RUB:
- 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.
- ESPRESSO GRILLING SAUCE.
- 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.