Tim Byress Bbq Beef Brisket With Coffee Cure Recipes

WOODROW'S COFFEE BBQ BRISKET SANDWICH

Steps:

• For the BBQ rub: Mix together smoked paprika, brown sugar, chili powder, salt, pepper, granulated garlic and onion powder in a bowl. Set aside.
• For the brisket: Trim excess fat from the outside of the brisket, keeping about 1/2-inch layer of fat on.
• Chop up excess fat and place it in a pot with 1 cup of the vegetable oil. Cook over medium-low heat, stirring occasionally, until the fat starts to brown, 10 to 15 minutes. Turn off heat and let cool, then strain to remove all the fat chunks. Set aside.
• Rub some of the remaining 1/4 vegetable oil all around the outside of the brisket. Rub brisket liberally with 3/4 cup BBQ rub (save remainder for another use). Rub the rest of the vegetable oil on top of the BBQ rub. (When putting rub on meat, just remember, "oil, rub, oil.")
• Let the brisket rest, covered and refrigerated, overnight. (If you are in a hurry, you could let it sit in the fridge for a couple hours and it should turn out okay.)
• Heat an outdoor grill to 350 degrees F. Preheat an oven to 200 degrees F.
• Sear the outside of the meat on all sides on the grill. Since we are not using a smoker, it is important to get some open flame action to caramelize the outside of the meat so we get some smoke flavor. Cover the meat with foil or thick butcher paper and place in a hotel pan.
• Transfer to the oven and roast for 12 hours or overnight. Let cool.
• For the coffee BBQ sauce: Melt the butter in a saucepot, then add garlic and shallots. Cook, stirring, until they start to caramelize. Add the BBQ sauce, coffee and bay leaf and simmer on medium-low heat, stirring frequently, for about 30 minutes. Let cool, remove the bay leaf and puree in a blender (optional). Set aside.
• Ready to make the sandwiches! Slice the brisket about 1/4-inch-thick and place in a large enough saute pan that each piece can be flat in the pan in a single layer. Add just enough BBQ sauce to come about halfway up the side of the meat. Heat the pan on medium to high heat. Meanwhile, split the burger buns. Toast the buns and add the melted butter to the insides.
• Heat the oil in a deep-fryer to 350 degrees F.
• Fry shoestring potatoes until they start to turn golden brown, then add the sliced jalapenos to the fryer and continue frying until the fries are golden and jalapenos are crispy but still bright green, 1 to 2 minutes. Let drain, then place in a bowl and season with salt and pepper. Set aside.
• Meanwhile, pay attention to the brisket in the pan. Turn each piece over on the other side with tongs and continue searing.
• Pour about 1/4 cup beef fat into another saute pan. Heat on medium-high heat and add the sliced onions. Cook the onions down until they start to get a dark caramelization-thing going on, then add salt and pepper to taste. Turn off heat, drain excess oil and set aside. At this point the brisket should be looking good. You want there to be a deep-dark crust forming on the outside.
• Time to assemble! Place buns on a tray, lay your Cheddar down on the bottom, add the BBQ brisket on top, beef fat onions on top of the brisket, jalapeno shoestrings on top of the onions, put on your bun lids...DONE!

EASY BEEF BRISKET

Steps:

• Check to see if the brisket fits into a Dutch oven or heavy-bottomed pot with a lid. If not, slice the brisket into 2 pieces against the grain to allow it to fit.
• Put a cooling rack over a baking sheet. Put the brisket on the rack with the side lined with a thin layer of fat touching the rack. Sprinkle the salt and black pepper all over the brisket, making sure to season both sides. Let the brisket come to room temperature for about 30 minutes. (Tip: This step can be done up to 1 day in advance. Refrigerate the seasoned brisket, uncovered. By letting the brisket rest in the refrigerator, the sear will be more even and golden brown.)
• Put a Dutch oven or heavy-bottomed pot over high heat. Add the oil and heat until shiny, about 30 seconds. Add the brisket fat-side up and sear until golden brown, 3 to 4 minutes. Turn the brisket over and sear the other side for another 3 to 4 minutes. Remove the brisket from the pot and set aside.
• Reduce the heat to medium high and add the onions. Cook until just translucent, about 3 minutes. Pour the cola into the pot and scrape up any brown bits. Place the brisket back in the pot fat-side up, along with any juices that have collected around it. Bury the brisket under the onions. Add the beef stock, star anise, rosemary sprigs and bay leaf; the stock should not submerge the brisket, but come up about two-thirds of the way. Bring to a simmer and reduce the heat to medium low. Cover the pot and cook for 1 1/2 hours.
• Remove the lid and flip the brisket over, making sure to nestle it back into the softened onions. Cover the pot and continue cooking until the beef is tender but not falling apart, an additional 1 1/2 hours. Remove the beef from the pot and set on a cutting board. Remove the rosemary stems, bay leaf and star anise and discard. Place the pot over high heat and cook the sauce until slightly reduced, about 10 minutes.
• Thinly slice the brisket against the grain and spread onto a serving platter. Top the sliced brisket with the onions and spoon the sauce over the platter. Sprinkle with the parsley and thyme. Serve immediately.

BBQ BEEF BRISKET

Steps:

• Pat the brisket dry with a towel to remove any moisture. Generously rub the brisket with 1 cup of the BBQ Beef Coffee Cure , massaging all the spice into the meat; repeat with the remaining cure. The cure will soak up the liquid from the beef and form a crust. Place the meat on a large plate, cover with plastic wrap, and marinate in the refrigerator for at least 2 hours.
• Prepare a smoker for hot smoking. The standard cooking time for brisket is 1 hour per pound, smoked fat side up, under dry, indirect heat at a steady temperature of 225°F. Place the brisket on the center rack of the smoker and smoke for 12 hours. This is slow cooking at its easiest-there's no need to check the meat at intervals.
• After 12 hours, use a meat thermometer to check for an internal temperature of 185°F in the thickest side of the brisket. Once that temperature is reached, open the door of the smoker and let the meat rest for 30 minutes. This resting period allows the juices to settle. The internal temperature will continue to rise to 190°F.
• While the meat rests, make the tomato and molasses barbecue sauce: Combine the ketchup, tomatoes, tomato paste, vinegar, mustard, granulated garlic, salt, pepper, and brown sugar with 1 1/3 cups water in a large stockpot over medium heat. Simmer for 20 minutes, stirring, until the sauce thickens slightly. Whisk in the molasses last (it will burn if added too early) and blend with an immersion blender until smooth. Season to taste.
• Transfer the rested brisket to a cutting board, slice, and chop. The fully rested meat will have a distinct crust and will be tender and juicy inside. There should be a pink smoke ring beneath the crust.

BBQ BEEF COFFEE CURE

Steps:

• Mix all ingredients in a medium bowl, using your hands to break up any clumps.
• Do not refrigerate. Store in an airtight container, in a cool, dry place, such as your cupboard.

TEXAS-STYLE BARBECUED BRISKET

Steps:

• 1. Rinse the brisket under cold running water and blot it dry with paper towels.
• 2. Combine the salt, chili powder, sugar, pepper, and cumin in a bowl and toss with your fingers to mix. Rub the spice mixture on the brisket on all sides. If you have time, wrap the brisket in plastic and let it cure, in the refrigerator, for 4 to 8 hours (or even overnight), but don't worry if you don't have time for this-it will be plenty flavorful, even if you cook it right away.
• 3. Set up a charcoal grill for indirect grilling and preheat it to low. No drip pan is necessary for this recipe.
• 4. When ready to cook, toss 1 1/2 cups of the wood chips on the coals (3/4 cup per side). Place the brisket, fat side up, in an aluminum foil pan (or make a pan with a double sheet of heavy duty aluminum foil). Place the pan in the center of the hot grate, away from the heat. Cover the grill.
• 5. Smoke cook the brisket until tender enough to shred with your fingers; 6 hours will likely do it, but it may take as long as 8 (the cooking time will depend on the size of the brisket and heat of the grill). Baste the brisket from time to time with the fat and juices that accumulate in the pan. You'll need to add 10 to 12 fresh coals to each side every hour and toss more wood chips on the fresh coals; add about 3/4 cup chips per side every time you replenish the coals during the first 3 hours.
• 6. Remove the brisket pan from the grill and let rest for 15 minutes. Transfer the brisket to a cutting board and thinly slice it across the grain, using a sharp knife, electric knife, or cleaver. Transfer the sliced meat to a platter, pour the pan juices on top, and serve at once.
• Barbecue Sauce, the Texas Way
• The best Texas-style barbecue sauce combines the sweetness of Kansas City-style tomato sauces with the mouth-puckering tartness of a North Carolina vinegar sauce. I've come up with my own version-mix together equal parts of the Basic Barbecue Sauce and the North Carolina Vinegar Sauce . Serve this with barbecued brisket. For a really good sauce, add some meat drippings or a little chopped brisket.

BRISKET IN COFFEE-BARBECUE SAUCE

Steps:

• In a medium kettle, heat 1/4 cup of the oil over medium heat. Add the onion and cook, stirring, until soft and golden brown, about 7 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the red pepper. Add the tomato paste and cook, stirring frequently, about 1 minute. Stir in the brown sugar. Pour in the coffee, vinegar and tomatoes, bring to a boil, then lower to a simmer. Simmer 10 minutes. Set aside to cool.
• Working in small batches, transfer the tomato-coffee mixture to a blender and puree. Season with salt and pepper to taste. Set aside.
• Preheat the oven to 275 degrees. Season the brisket with salt and pepper. In a Dutch oven with a tight-fitting lid, heat the remaining 1/2 cup oil. Brown the brisket on both sides. Drain off the oil, leaving the brisket in the Dutch oven. Turn the brisket so that the fat side is facing up and then coat it with the pureed tomato-coffee mixture. Cover the Dutch oven and place it in the oven. Bake for 3 hours, basting frequently.
• Remove the lid and bake uncovered until the brisket is glazed and very tender, about an hour and a half more. Remove the brisket and set it aside to rest for 10 minutes, covered with foil, before slicing thinly across the grain.

MY MOM'S COFFEE-BRAISED BRISKET

Steps:

• Mix the ground coffee, salt, cardamom and black cardamom in a small bowl and rub into the brisket. Cover loosely with plastic wrap and refrigerate overnight.
• Preheat the oven to 475 degrees F. Put the brisket in a roasting pan and roast until the exterior has browned, about 20 minutes. Lower the oven temperature to 300 degrees.
• Warm 2 tablespoons of the oil in a large skillet over medium heat and add the onions, carrots and the garlic, cut-side down. Cook, stirring occasionally, until the vegetables have softened and browned, about 15 minutes, adding more oil if necessary. Add the tomato paste and cook until it reduces slightly, about 2 more minutes.
• Transfer the vegetables to the roasting pan with the brisket. Add the dried apricots, brewed coffee and eggs in their shells. Add enough water to bring the liquid halfway up the side of the brisket.
• Cover the pan tightly with two layers of foil, return to the oven and braise for 1 hour. Remove the eggs, gently tap them all over to make a network of small cracks and return them to the braise. Recover the pan with foil and continue cooking until the brisket shreds easily with a fork, about 3 more hours. Let the brisket cool in its braising liquid, then refrigerate overnight.
• To serve, preheat the oven to 350 degrees. Peel the cold eggs and slice the cold brisket, then return them both to the braising liquid and bake until warmed through, about 30 minutes. Serve the brisket slices with the peeled eggs, grated fresh horseradish and parsley leaves and spoon the broth over top.