Espresso Powdered BBQ Brisket & Rub Recipe

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Espresso Powdered BBQ Brisket & Rub Recipe
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Ingredients
8
Count
Nutrition
19
Calories
Total time
780
Minutes
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Ingredients:

Directions:

  1. In a small bowl: mix lemon juice, coffee, molasses, balsamic vinegar, salt and 1 teaspoon of espresso rub. Set aside.
  2. Rub the remaining espresso rub all sides of the brisket. Cover tightly with plastic wrap and refrigerate at least 8 hours.
  3. Remove meat from refrigerator and rest at room temperature, about one hour.
  4. Prepare grill for indirect medium-low heat, about 250°. Coat grates with oil.
  5. Put the brisket, fatty side up, on the grill away from the heat; cover the grill.
  6. Cook until severely browned and blackened in spots or very well done (about 170 degrees on an instant read thermometer), 4-6 hours total.
  7. 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.
  8. 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.
  9. Remove the pan from the heat; let rest for 20 minutes.
  10. Trim off any excess fat; slice across the grain. Serve with grilling sauce.
  11. NOTES:.
  12. The grill temperature /oven gauge should read 250° the entire cooking time.
  13. If using charcoal add fresh coals once every hour.
  14. ESPRESSO RUB:.
  15. In a bowl mix together.
  16. 2 Tablespoon of each: finely ground dark roast coffee or espresso powder, smoked paprika or regular, dark brown sugar, coarse salt, ground black pepper.
  17. 1 Tablespoon of each: ground ancho chili, finely grated lemon zest.
  18. Can be stored in a tightly closed container for up to 1 week.
  19. Yield: 3/4°C.
  20. ESPRESSO GRILLING SAUCE.
  21. 1 cup brewed strong dark roast coffee.
  22. 1 cup ketchup.
  23. 1/4 cup dark brown mustard.
  24. 1/3 cup honey.
  25. 2 tablespoons citrus juice, lemon, lime, orange.
  26. 2 tablespoons of each: hot pepper sauce, ground black pepper, teaspoons coarse salt.
  27. Combine all ingredients in a sauce pan and heat to a boil.
  28. Lower the heat; simmer until slightly thickened, about 5 minutes.
  29. Best if made ahead and refrigerated overnight.
  30. Store in an airtight container for up to 30 days.
  31. Yields: 2 1/2 cups.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 19.01 Kcal (80 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 788.45mg 33%
Potassium 168.11mg 4%
Total Carbs 4.67g 2%
Sugars 2.01g 8%
Dietary Fiber 0.58g 2%
Protein 0.19g 0%
Vitamin C 10.2mg 17%
Iron 0.3mg 2%
Calcium 11.6mg 1%
Amount Per 100 g
Calories 10.77 Kcal (45 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 446.87mg 33%
Potassium 95.28mg 4%
Total Carbs 2.65g 2%
Sugars 1.14g 8%
Dietary Fiber 0.33g 2%
Protein 0.11g 0%
Vitamin C 5.8mg 17%
Iron 0.2mg 2%
Calcium 6.6mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.3
    Points
  • 0
    PointsPlus

Good Points

  • low calorie,
  • fat free,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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