Espresso Powdered Bbq Brisket & Rub 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

1. In a small bowl: mix lemon juice, coffee, molasses, balsamic vinegar, salt and 1 teaspoon of espresso rub. Set aside.
2. Rub the remaining espresso rub all sides of the brisket. Cover tightly with plastic wrap and refrigerate at least 8 hours.
3. Remove meat from refrigerator and rest at room temperature, about one hour.
4. Prepare grill for indirect medium-low heat, about 250u0b0. Coat grates with oil.
5. Put the brisket, fatty side up, on the grill away from the heat; cover the grill.
6. Cook until severely browned and blackened in spots or very well done (about 170 degrees on an instant read thermometer), 4-6 hours total.
7. 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.
8. 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.
9. Remove the pan from the heat; let rest for 20 minutes.
10. Trim off any excess fat; slice across the grain. Serve with grilling sauce.
11. NOTES:
12. The grill temperature /oven gauge should read 250u0b0 the entire cooking time.
13. If using charcoal add fresh coals once every hour.
14. ESPRESSO RUB:
15. In a bowl mix together.
16. 2 Tablespoon of each: finely ground dark roast coffee or espresso powder, smoked paprika or regular, dark brown sugar, coarse salt, ground black pepper.
17. 1 Tablespoon of each: ground ancho chili, finely grated lemon zest.
18. Can be stored in a tightly closed container for up to 1 week.
19. Yield: 3/4u0b0C.
20. ESPRESSO GRILLING SAUCE.
21. 1 cup brewed strong dark roast coffee.
22. 1 cup ketchup.
23. 1/4 cup dark brown mustard.
24. 1/3 cup honey.
25. 2 tablespoons citrus juice, lemon, lime, orange.
26. 2 tablespoons of each: hot pepper sauce, ground black pepper, teaspoons coarse salt.
27. Combine all ingredients in a sauce pan and heat to a boil.
28. Lower the heat; simmer until slightly thickened, about 5 minutes.
29. Best if made ahead and refrigerated overnight.
30. Store in an airtight container for up to 30 days.
31. Yields: 2 1/2 cups.

center, lemons, coffee, molasses, aged balsamic vinegar, coarse salt, espresso, espresso

Taken from www.food.com/recipe/espresso-powdered-bbq-brisket-rub-recipe-457684 (may not work)