TIM BYRES'S BBQ BEEF BRISKET WITH COFFEE CURE

TIM BYRES'S BBQ BEEF BRISKET WITH COFFEE CURE image

Categories Beef

Yield 16 servings

Number Of Ingredients 24

For the coffee rub:
1⁄3 cup finely ground dark-roast coffee
1⁄3 cup dark chili powder
1⁄3 cup smoked paprika
½ cup kosher salt
2⁄3 cup packed dark brown sugar
3 tablespoons sugar
2 tablespoons garlic powder
1 tablespoon ground cumin
1 teaspoon cayenne pepper
For the brisket:
12-pound whole beef brisket
For the 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
½ pound brown sugar
2⁄3 cup molasses
Salt and black pepper

Steps:

. Make rub: Mix all ingredients in a bowl, using your hands to break up any clumps. 2. Pat brisket dry with a towel. Massage 2 cups rub into brisket. (The rub will soak up any remaining liquid from beef and form a crust.) Place brisket on a large plate, cover with plastic wrap and marinate in the refrigerator at least 2 hours. 3. Prepare a smoker for smoking according to manufacturer's instructions, maintaining a steady temperature of 225 degrees. Place brisket, fat-side up, on center rack of smoker and smoke 12 hours, or 1 hour per pound. Leave smoker closed throughout; there is no need to check meat as it smokes. 4. After 12 hours, insert a meat thermometer into the thickest part of brisket. Internal temperature should read 185 degrees. Once that temperature is reached, open door of smoker and let meat rest 30 minutes. 5. Meanwhile, make barbecue sauce: Combine all ingredients except molasses in a large stockpot set over medium heat. Cook, stirring, until sauce thickens slightly, about 20 minutes. Whisk in molasses, then carefully transfer to a blender or use an immersion blender to purée until smooth. Season with salt and pepper to taste. 6. Transfer smoked brisket to a cutting board and cut according to instructions above. Serve sliced brisket with sauce on the side, and serve chopped brisket topped with sauce and a sprinkling of additional coffee rub on a toasted bun. -Adapted from "Smoke: New Firewood Cooking"