Espresso barbecue brisket

Espresso-powered barbecue brisket<br>
<br>
Prep: 45 minutes 
Chill: 8 hours <br>
Cook: 4-6 hours<br> 
Servings: 6<br>
<br>
Note: Adapted from "Fire It Up!" by Andrew Schloss and David Joachim.<br>
<br>
<strong>Ingredients: </strong><br /> Juice of 2 lemons<br /> 2 cups strong brewed coffee, preferably espresso roast<br /> 1/4 cup molasses<br /> 2 tablespoons aged balsamic vinegar<br /> 2 teaspoons coarse salt<br /> 3/4 cup espresso rub, see recipe<br /> 1 flat or center-cut beef brisket (3-4 pounds), trimmed, with 1/4-inch fat on one side<br /> 1 cup espresso grilling sauce, see recipe below<br>
<br>
 1. Mix lemon juice, coffee, molasses, balsamic vinegar, salt and 1 tablespoon espresso rub in a small bowl. Set this espresso mop aside. Rub the remaining espresso rub all over the brisket. Cover tightly with plastic wrap; refrigerate at least 8 hours.<br>
<br>
 2. Rest the meat at room temperature before grilling, about 1 hour. Prepare grill for indirect medium-low heat, about 250 degrees. Coat grate with oil.<br>
<br>
 3. 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 to 6 hours total. Mop or drizzle the brisket with the espresso mop on both sides whenever the surface looks dry, every 45 minutes during the entire cooking time.<br>
<br>
 4. After 2 hours of cooking, put the brisket in an aluminum foil pan, fatty side up; return brisket to the grill away from the heat. Cover the grill; continue cooking. You only need to mop the top, fatty side of the brisket once the meat is in the pan. If your grill has a temperature gauge, it should stay about 250 degrees during the entire cooking time. If using charcoal, add fresh coals about once an hour.<br>
<br>
 5. Remove the pan from the heat; let rest 20 minutes. Trim any excess fat; slice brisket across the grain. Serve with the grilling sauce.<br>
<br>
<strong>Nutrition information:</strong><br /> <em>Per serving: 368 calories, 25% of calories from fat, 10 g fat, 4 g saturated fat, 97 mg cholesterol, 20 g carbohydrates, 47 g protein, 1,467 mg sodium, 1 g fiber.</em><br>
<br>
<strong>Espresso rub:</strong><br /> In a bowl, mix together 2 tablespoons each finely ground dark-roast coffee, smoked paprika, dark brown sugar, coarse salt and ground black pepper; 1 tablespoon each ground ancho chili and finely grated lemon zest. Store in a tightly closed container in the refrigerator up to 1 week. Makes 3/4 cup.<br>
<br>
<strong>Espresso grilling sauce:</strong><br /> In a saucepan, mix together 1 cup each brewed dark-roast coffee and ketchup; 1/4 cup dark brown mustard; 1/3 cup honey; 2 tablespoons citrus juice (lemon, orange or lime); 2 tablespoons hot pepper sauce; 2 teaspoons each ground black pepper and coarse salt. Heat to a boil. Lower heat; simmer until slightly thickened, about 5 minutes. Refrigerate in a tightly closed container up to 1 month. Makes 2 1/3 cups.

( Bill Hogan/Chicago Tribune )

Espresso-powered barbecue brisket

Prep: 45 minutes Chill: 8 hours
Cook: 4-6 hours
Servings: 6

Note: Adapted from "Fire It Up!" by Andrew Schloss and David Joachim.

Ingredients:
Juice of 2 lemons
2 cups strong brewed coffee, preferably espresso roast
1/4 cup molasses
2 tablespoons aged balsamic vinegar
2 teaspoons coarse salt
3/4 cup espresso rub, see recipe
1 flat or center-cut beef brisket (3-4 pounds), trimmed, with 1/4-inch fat on one side
1 cup espresso grilling sauce, see recipe below

1. Mix lemon juice, coffee, molasses, balsamic vinegar, salt and 1 tablespoon espresso rub in a small bowl. Set this espresso mop aside. Rub the remaining espresso rub all over the brisket. Cover tightly with plastic wrap; refrigerate at least 8 hours.

2. Rest the meat at room temperature before grilling, about 1 hour. Prepare grill for indirect medium-low heat, about 250 degrees. Coat grate with oil.

3. 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 to 6 hours total. Mop or drizzle the brisket with the espresso mop on both sides whenever the surface looks dry, every 45 minutes during the entire cooking time.

4. After 2 hours of cooking, put the brisket in an aluminum foil pan, fatty side up; return brisket to the grill away from the heat. Cover the grill; continue cooking. You only need to mop the top, fatty side of the brisket once the meat is in the pan. If your grill has a temperature gauge, it should stay about 250 degrees during the entire cooking time. If using charcoal, add fresh coals about once an hour.

5. Remove the pan from the heat; let rest 20 minutes. Trim any excess fat; slice brisket across the grain. Serve with the grilling sauce.

Nutrition information:
Per serving: 368 calories, 25% of calories from fat, 10 g fat, 4 g saturated fat, 97 mg cholesterol, 20 g carbohydrates, 47 g protein, 1,467 mg sodium, 1 g fiber.

Espresso rub:
In a bowl, mix together 2 tablespoons each finely ground dark-roast coffee, smoked paprika, dark brown sugar, coarse salt and ground black pepper; 1 tablespoon each ground ancho chili and finely grated lemon zest. Store in a tightly closed container in the refrigerator up to 1 week. Makes 3/4 cup.

Espresso grilling sauce:
In a saucepan, mix together 1 cup each brewed dark-roast coffee and ketchup; 1/4 cup dark brown mustard; 1/3 cup honey; 2 tablespoons citrus juice (lemon, orange or lime); 2 tablespoons hot pepper sauce; 2 teaspoons each ground black pepper and coarse salt. Heat to a boil. Lower heat; simmer until slightly thickened, about 5 minutes. Refrigerate in a tightly closed container up to 1 month. Makes 2 1/3 cups.

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