It is the 4th of July so it is ample time for Ample Bites do another Smoked Brisket recipe. This time it is Smoked Brisket with Coffee-Balsamic Barbecue Sauce. The sauce is so easy to prepare and the brisket gets hours of smoking and slow cooking love after sitting in the refrigerator with a hearty, spicy rub on it for a couple of days.
Smoked Brisket with Coffee-Balsamic Barbecue Sauce
Serves 8 – 12
For the rub:
3 Tbsp chile powder
1 Tbsp garlic powder
1 Tbsp dried oregano
1 Tbsp celery seed
1 Tbsp paprika
1 Tbsp ground coriander seed
1 Tbsp ground mustard seed
1 Tbsp freshly ground black pepper
2 Tbsp kosher salt
2 (4- to 5-pound) beef briskets with 1/4-inch fat layer
2 cups apple juice, in a spray bottle
For the barbecue sauce:
3 cups ketchup
1 1/3 cups balsamic vinegar
1 1/3 cups honey
3/4 cup lower sodium soy sauce
4 Starbuck Dark Roast Via packets
3 Tbsp extra-virgin olive oil
6 garlic cloves, minced
Thoroughly mix the rub ingredients in a small bowl. Place the first brisket fat side down on a plastic wrap-lined rimmed baking sheet. Rub the exposed side of the brisket with a quarter of the rub mixture. Flip the brisket over and season the fat side with a quarter of the rub. Repeat with the second brisket. Stack one on top of the other and wrap completely with plastic wrap. Refrigerate for at least one day and up to five days before smoking.
To make the sauce: Heat the oil in a medium saucepan over medium heat. Add garlic and cook for 2 minutes, stirring constantly. Add the remaining ingredients and whisk until thoroughly combined. Bring to a bubbling boil, then reduce heat to a simmer. Simmer for 1o minutes, stirring occasionally.
Prepare a large foil packet of thoroughly soaked cherry wood chips. Pierce the packet in several places to allow the wood smoke to escape. Heat the grill to between 225 and 250 degrees using one of the side burners only of your gas grill. Place the wood chip packet over the active burner. Place a large drip pan filled with 2 cups water and one lager beer on the side away from the active burner. Close and allow the smoke to build for 10 minutes. Place the briskets on the cooking grate above the drip pan. Cover and smoke, spraying the brisket every 30 minutes with the apple juice until the brisket is tender and reaches 165F, about 6 hours. Moisten the wood chips as necessary.
Preheat oven to 225F. Place the briskets in a large foil pan and cover tightly with aluminum foil. Bake in the oven for an additional 2 to 3 hours, until the internal temperature reaches 185F. Remove and allow to rest for 20 minutes before serving. Reserve juices.
Warm the barbecue sauce. Slice and serve with the sauce and reserved juices.
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