Beef Brisket Rub By Mean Chef Recipes

BEEF BRISKET RUB BY MEAN CHEF

Steps:

• Mix ingredients together and place in a shaker if you have one.
• Sprinkle liberally over a 5-6 pound brisket and wrap tightly in plastic.
• Refrigerate at least overnight, until cooking time.

ESPRESSO POWDERED BBQ BRISKET & RUB RECIPE

Steps:

• In a small bowl: mix lemon juice, coffee, molasses, balsamic vinegar, salt and 1 teaspoon of espresso rub. Set aside.
• Rub the remaining espresso rub all sides of the brisket. Cover tightly with plastic wrap and refrigerate at least 8 hours.
• Remove meat from refrigerator and rest at room temperature, about one hour.
• Prepare grill for indirect medium-low heat, about 250°. Coat grates with oil.
• 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), 4-6 hours total.
• 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.
• 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.
• Remove the pan from the heat; let rest for 20 minutes.
• Trim off any excess fat; slice across the grain. Serve with grilling sauce.
• NOTES:.
• The grill temperature /oven gauge should read 250° the entire cooking time.
• If using charcoal add fresh coals once every hour.
• ESPRESSO RUB:.
• In a bowl mix together.
• 2 Tablespoon of each: finely ground dark roast coffee or espresso powder, smoked paprika or regular, dark brown sugar, coarse salt, ground black pepper.
• 1 Tablespoon of each: ground ancho chili, finely grated lemon zest.
• Can be stored in a tightly closed container for up to 1 week.
• Yield: 3/4°C.
• ESPRESSO GRILLING SAUCE.
• 1 cup brewed strong dark roast coffee.
• 1 cup ketchup.
• 1/4 cup dark brown mustard.
• 1/3 cup honey.
• 2 tablespoons citrus juice, lemon, lime, orange.
• 2 tablespoons of each: hot pepper sauce, ground black pepper, teaspoons coarse salt.
• Combine all ingredients in a sauce pan and heat to a boil.
• Lower the heat; simmer until slightly thickened, about 5 minutes.
• Best if made ahead and refrigerated overnight.
• Store in an airtight container for up to 30 days.
• Yields: 2 1/2 cups.

SMOKING BRISKET RUB

Steps:

• The night before you plan to smoke, mix all ingredients.
• Rub all over your "guest of honor," wrap in foil, plastic wrap or a large bag, and refrigerate overnight.
• (I use plastic wrap and squeeze all the air out. This seems to work best for me).
• 30 minutes before you will start cooking, take meat from the fridge and set it out to come to room temperature.

BEST WET BRISKET RUB

Steps:

• Combine all ingredients thoroughly to form a thick paste. The amount of liquid ingredients can be adjusted to achieve the desired consistency.
• Massage the wet rub all over the brisket and placed it in a 2 gallon Ziploc bag for storage in the refrigerator overnight.

TEXAS TRAVIS' BEST BRISKET LOVE-RUB.

Steps:

• Mix all ingredients well, and apply liberally to brisket. Smoke brisket over hardwood for 12-14 hours in a 225 degree smoker. (depending on size)
• *Rember when you cut the brisket to cut it across the grain, and DONT put sauce on it, serve the sauce on the side!
• Serve with an ice cold beer, because everything tastes better with a good craft beer!