BEEF BRISKET RECIPE

WITH ESPRESSO DRY RUB SEASONING

INGREDIENTS:

RECIPE:

  1. Rinse, pat dry, then put the brisket on a
    baking sheet

     

  2. 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

     

  3. 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

     

  4. 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
     

  5. When the internal temp reaches 190 F take the meat off of the smoker and wrap it with foil
     

  6. Let rest for 30 minutes
     

  7. Slice with a sharp knife across grain into pencil-width slices and serve with some barbecue sauce separately on the side
     

  8. Drink some Bordeaux, Malbec, Zinfandel or a Brunello di Montalcino

© 2020 by Great Lakes Spices