Coffee rub smoked brisket - 8hrs slow and low
Coffee rub smoked brisket - 8hrs slow and low

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, coffee rub smoked brisket - 8hrs slow and low. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Coffee rub smoked brisket - 8hrs slow and low is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. They’re nice and they look fantastic. Coffee rub smoked brisket - 8hrs slow and low is something which I’ve loved my entire life.

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To get started with this recipe, we have to first prepare a few components. You can cook coffee rub smoked brisket - 8hrs slow and low using 12 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Coffee rub smoked brisket - 8hrs slow and low:
  1. Get 1 beef brisket
  2. Take Hickory wood chips
  3. Get Braai (BBQ)
  4. Prepare 1/2 can cider
  5. Prepare The rub
  6. Get 1 tbsp brown sugar
  7. Make ready 1 tbsp fresh ground coffee
  8. Get 1 tsp jerk seasoning
  9. Take 1 tsp chilli powder
  10. Prepare 1 tsp smoked paprika
  11. Prepare 1 tsp garlic salt
  12. Get 1 tsp black pepper

Place the brisket in a small roasting pan, and place pan on grill rack on unheated side. In a small bowl combine the ground coffee, dark brown sugar, kosher salt, smoked paprika, garlic power, cayenne pepper and black pepper. Mix all the ingredients for the injection. Season the brisket with the salt and pepper and a layer of the Coffee Rub.

Steps to make Coffee rub smoked brisket - 8hrs slow and low:
  1. Light the bbq, with an indirect heat (coals on the side). Lid on and wait for it to reach 120-130c.
  2. Mix the rub ingredients
  3. Unroll the brisket and rub in the rub
  4. Add the wood chips and place the meat in the grill. Close the lid and maintain a 120c heat for 4hrs. Add coal and adjust the vents as needed. Check in every hour
  5. Checkin after 2 hrs to add some fuel
  6. After 4 hrs put the meat into the tray. Poor in 1 CMs of beer or cider and wrap tightly to form a seal. Cook slow and low for another 2 hrs
  7. Let the meat rest for 20mins
  8. Keep the juices to serve the meat
  9. Serve with slaw, pickles and toasted ciabatta

Mix all the ingredients for the injection. Season the brisket with the salt and pepper and a layer of the Coffee Rub. Cook the brisket until it reaches a safe temperature before removing and tenting. I always tent mine for a few minutes while preparing the rest of the meal. Over the hours, a low heat tenderizes the meat and helps the smoke flavor get deep into the brisket.

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