Bbq Beef Brisket With Coffee Cure Recipes

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BBQ BEEF BRISKET



BBQ Beef Brisket image

Provided by Tim Byres

Categories     Beef     Marinate     Fourth of July     Father's Day     Backyard BBQ     Dinner     Meat     Summer     Smoker     Grill/Barbecue     Party     Simmer     Advance Prep Required     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 16

Number Of Ingredients 13

1 (12-pound) whole beef brisket
2 cups BBQ Beef Coffee Cure
TOMATO AND MOLASSES BARBECUE SAUCE
2 cups ketchup
2 cups diced tomatoes
1 tablespoon tomato paste
1 1/3 cups distilled white vinegar
5 tablespoons Dijon mustard
4 teaspoons granulated garlic
4 teaspoons kosher salt
2 teaspoons black peppercorns, crushed
1/2 pound brown sugar
2/3 cups molasses

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.

COFFEE-RUBBED TEXAS-STYLE BRISKET



Coffee-Rubbed Texas-Style Brisket image

This delicious Texas-style beef brisket features a coffee-based dry rub that adds deep, smoky flavor to the meat.

Provided by mhodge18

Categories     < 30 Mins

Time 22m

Yield 1 brisket, 6 serving(s)

Number Of Ingredients 11

6 cups oak wood chips or 6 cups hickory chips
1 tablespoon ground coffee
1 tablespoon kosher salt
1 tablespoon dark brown sugar
2 teaspoons smoked paprika
2 teaspoons dried ancho chile powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon ground black pepper
1 (4 1/2 lb) flat cut beef brisket (about 3 inches thick)

Steps:

  • Soak the wood chips in water at least 1 hour.
  • Combine coffee, salt, brown sugar, paprika, chile powder, garlic powder, onion powder, cumin and black pepper in a bowl. Pat brisket dry; rub with coffee mixture.
  • Remove grill rack, and set aside. Prepare grill for indirect grilling, heating one side to high and leaving one side with no heat. Pierce bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heat element on heated side of grill; add 1 1/2 cups wood chips to pan. Place another disposable aluminum foil pan (do not pierce pan) on unheated side of grill. Pour 2 cups water in pan. Let chips stand for 15 minutes or until smoking; reduce heat to medium-low. Maintain temperature at 225°. Place grill rack on grill. Place the brisket in a small roasting pan, and place pan on grill rack on unheated side. Close lid; cook for 6 hours or until a meat thermometer registers 195°. Add 1 1/2 cups wood chips every hour for first 4 hours; cover pan with foil for remaining 2 hours. Remove from grill. Let stand, covered, 30 minutes.
  • Unwrap brisket, reserving juices; trim and discard fat. Place a large zip-top plastic bag inside a 4-cup glass measure. Pour juices through a sieve into bag; discard solids. Let drippings stand for 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a bowl, stopping before fat reaches opening; discard fat. Cut brisket across grain into thin slices; serve with juices.

Nutrition Facts : Calories 546.1, Fat 25.4, SaturatedFat 8.9, Cholesterol 210.9, Sodium 1448.7, Carbohydrate 4.2, Fiber 0.8, Sugar 2.4, Protein 71

BBQ BEEF COFFEE CURE



BBQ Beef Coffee Cure image

Provided by Tim Byres

Categories     Coffee     Backyard BBQ     Spice     Grill/Barbecue     Paprika

Yield Yields 2 1/2 cups

Number Of Ingredients 9

1/3 cup finely ground dark roast coffee
1/3 cup dark chili powder
1/3 cup smoked paprika
1/2 cup kosher salt
2/3 cup packed dark brown sugar
3 tablespoons sugar
2 tablespoons granulated garlic
1 tablespoon ground cumin
1 teaspoon cayenne pepper

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.

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