Espresso Powdered Bbq Brisket & Rub Recipe - cooking recipe

Ingredients

3 -4 lbs center cut flat beef brisket, trimmed with 1/4-inch fat on one side
2 lemons, juiced save peels for zesting in rub
2 cups strong brewed coffee, preferably espresso roast
1/4 molasses
2 tablespoons aged balsamic vinegar
2 teaspoons coarse salt
3/4 cup espresso, rub recipe to follow
1 cup espresso, grilling sauce, recipe to follow

Preparation

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\u00b0. 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\u00b0 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\u00b0C.
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.