BEEF BRISKET RECIPE
WITH ESPRESSO DRY RUB SEASONING
INGREDIENTS:
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1 whole beef brisket 8-10 pounds
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Your favorite smoker

RECIPE:
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Rinse, pat dry, then put the brisket on a
baking sheet
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Generously rub Espresso Dry Rub all
over the piece of meat and let it sit room
temperature for an hour or until the rub
starts to turn into a paste
-
Preheat the smoker to 225 degrees and
place the brisket fat side up. Spray a
mop sauce (2 cups of regular coke 1/4 cup apple cider vinegar, 2 tbsp Worcestershire sauce) every hour to keep from drying out until an instant-read thermometer inserted in the thickest part of the meat reads 190 degrees F
-
This could take up to 8-12 hours but the internal temp is what you are waiting for. Be patient and don't rush the process
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When the internal temp reaches 190 F take the meat off of the smoker and wrap it with foil
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Let rest for 30 minutes
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Slice with a sharp knife across grain into pencil-width slices and serve with some barbecue sauce separately on the side
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Drink some Bordeaux, Malbec, Zinfandel or a Brunello di Montalcino