BBQ BEEF BRISKET
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
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.
BBQ BEEF COFFEE CURE
Provided by Tim Byres
Categories Coffee Backyard BBQ Spice Grill/Barbecue Paprika
Yield Yields 2 1/2 cups
Number Of Ingredients 9
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.
MILLIONAIRE BRISKET WITH COFFEE AND BEER MOP SAUCE
Provided by Food Network
Categories main-dish
Time 11h
Yield 8 to 10 servings
Number Of Ingredients 27
Steps:
- Make the rub by placing the salt, brown sugar, paprika, chili powder, pepper, onion powder, and oregano in a small bowl and stir to mix.
- If your brisket has a thick layer of fat, trim it to a thickness of 1/4-inch. Place the brisket in a roasting pan and generously sprinkle both sides with the rub, using about 3 tablespoons per side and patting it into the meat with your fingertips. The leftover rub can be stored for several months in a jar. You can cook the brisket right away, but it will taste better if you let it cure in the refrigerator covered for at least 4 to 24 hours.
- Set up the grill for indirect grilling and preheat to medium-low. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and run the grill on high until you see smoke then reduce the heat to medium-low. If using a charcoal grill, place a large drip pan in the center, preheat the grill to medium-low, then toss 1 cup of the wood chips on the coals.
- When ready to cook, place the brisket in the center of the hot grate, fat side up, over the drip pan and away from the heat. Drape the bacon slices over the top of the meat, and then cover the grill. Cook the brisket until very tender, 5 to 6 hours or until the internal temperature reaches about 190 degrees F. Generously mop or baste the meat on both sides with the mop sauce. Wrap the brisket in aluminum foil, and continue cooking until done. If using a charcoal grill, every hour you'll need to add 12 fresh coals and 1/2 cup wood chips to each side.
- Transfer the grilled brisket to a cutting board and let rest for 10 minutes. Thinly slice across the grain, using an electric knife or sharp carving knife. Transfer the sliced meat to a platter. Spoon the barbecue sauce over the meat or, better yet, serve it on the side.
- Place all ingredients in a non-reactive bowl and whisk to mix. Taste for seasoning, adding more salt, if necessary.
- Combine the barbecue sauce, salsa, and vinegar in a non-reactive saucepan over medium heat, bring to a simmer, and let cook until thick and flavorful, 5 to 8 minutes. Season with salt and pepper. The sauce can be served hot or at room temperature and may be refrigerated, covered, for up to 48 hours. Bring to room temperature before serving.
BEEF BARBECUE
We like to keep our freezer stocked with plenty of beef roasts. When we're not in the mood for pot roast, I fix these satisfying sandwiches instead. The meat cooks in a tasty sauce while I'm work. The meat cooks in a tasty sauce while I'm at work. Then I just slice i thinly and serve it on rolls. -Karen Walker Sterling, Virginia
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Cut the roast into quarters; place in a greased 5-qt. slow cooker. In a bowl, combine barbecue sauce, preserves, green pepper, onion, mustard and brown sugar; pour over roast. Cover and cook on low until meat is tender, 6-8 hours. , Remove roast. When cool enough to handle, shred meat with two forks; return to slow cooker and stir gently. Cook, covered, 20-30 minutes longer. Skim fat from sauce. Serve beef and sauce on rolls.
Nutrition Facts : Calories 218 calories, Fat 7g fat (0 saturated fat), Cholesterol 78mg cholesterol, Sodium 253mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
More about "bbq beef coffee cure recipes"
RECIPE: BBQ BEEF CHILE RUB AND COFFEE CURE | WHOLE …
From wholefoodsmarket.com
Servings 2.5Total Time 5 mins
- Place all ingredients into a medium mixing bowl. Using your hands, thoroughly mix all ingredients, breaking up any clumps with your fingers.
- Use about 2 tablespoons per pound of meat, rubbing it in and refrigerating meat 8 hours or overnight before grilling or smoking.
3 AMAZING COFFEE BBQ RECIPES - HEY GRILL, HEY
From heygrillhey.com
Estimated Reading Time 4 mins
BBQ BEEF CHILI RUB & COFFEE CURE - COPYKAT RECIPES
From copykat.com
BBQ BEEF RUB WITH GROUND COFFEE - GRILLING 24X7
From grilling24x7.com
GRILL LIKE A COWBOY: MAKE A BEEF CHILI RUB AND COFFEE …
From today.com
HOMEMADE BBQ COFFEE RUB - SMOKED BBQ SOURCE
From smokedbbqsource.com
5/5 (10)Total Time 5 minsCategory Condiment / SauceCalories 206 per serving
MENUS | DIXIE BONES BBQ IN WOODBRIDGE, VA
From dixiebones.com
MENU CATEGORY | FAMOUS DAVE'S BBQ RESTAURANT
From famousdaves.com
COFFEE DRY RUB RECIPE [STEAK, PORK, RIBS] - THEONLINEGRILL.COM
From theonlinegrill.com
COFFEE CRUSTED BEEF SHORT RIBS | ALL THINGS BARBECUE
From atbbq.com
BBQ BEEF CHILI RUB & COFFEE CURE RECIPE VIDEO - IFOOD.TV
From ifood.tv
BARBACOA DE RES (BEEF BARBACOA) RECIPE - FOODANDWINE.COM
From foodandwine.com
HOMEMADE COFFEE RUB - HEY GRILL, HEY
From heygrillhey.com
THE PERFECT SMOKY COFFEE CURE FOR BEEF | DUCK AND ROSES
From duckandroses.com
20 BEST 4TH OF JULY RECIPES - EASY FOURTH OF JULY RECIPES
From thepioneerwoman.com
BBQ BEEF COFFEE CURE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BBQ BEEF CHILI RUB & COFFEE CURE - BARBECUE BASKET
From barbecuebasket.com
BAHAMA BREEZE | CARIBBEAN RESTAURANT & GRILL
COFFEE-RUBBED TEXAS-STYLE BRISKET RECIPE | MYRECIPES
From myrecipes.com
You'll also love