Espresso powdered bbq brisket and rub (recipe)
| Espresso powdered bbq brisket and rub (recipe) | |
|---|---|
| Name | Espresso powdered bbq brisket & rub recipe |
| Ingredients | Beef brisket • Lemons • Brewed coffee • Molasses • Coarse salt |
| Cooktime (in hours) | 4 |
| Preptime (in hours) | 9 |
| Totaltime (in hours) | 13 |
| Keto friendliness | Keto friendly |
| Calories | 364 |
| Fat | 16.9 |
| Protein | 47.4 |
| Carbohydrate | 2.7 |
| Fiber | 0.5 |
| Net carbohydrates | 2.2 |
| Sugar | 1.3 |
| Saturated fat | 6 |
| Cholesterol (mg) | 140.6 |
| Sodium | 967.3 |
| Servings | 6 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Espresso powdered bbq brisket and rub (recipe) is a keto friendly food item with net carbohydrates of about 2-3 per serving.
Espresso powdered bbq brisket and rub (recipe) details
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- 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 8. 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 8 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 8C.
- 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
-
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Espresso powdered bbq brisket and rub (recipe) details
Time:
Prep Time in Hours and Mins:13H
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Credits:Most images are courtesy of Wikimedia commons, and templates Wikipedia, licensed under CC BY SA or similar.Contributors: Prab R. Tumpati, MD
