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1
In a small bowl: mix lemon juice, coffee, molasses, balsamic vinegar, salt and 1 teaspoon of espresso rub. Set aside.
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2
Rub the remaining espresso rub all sides of the brisket. Cover tightly with plastic wrap and refrigerate at least 8 hours.
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3
Remove meat from refrigerator and rest at room temperature, about one hour.
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4
Prepare grill for indirect medium-low heat, about 250u00b0. Coat grates with oil.
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5
Put the brisket, fatty side up, on the grill away from the heat; cover the grill.
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6
Cook until severely browned and blackened in spots or very well done (about 170 degrees on an instant read thermometer), 4-6 hours total.
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7
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.
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8
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.
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9
Remove the pan from the heat; let rest for 20 minutes.
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10
Trim off any excess fat; slice across the grain. Serve with grilling sauce.
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11
NOTES:
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12
The grill temperature /oven gauge should read 250u00b0 the entire cooking time.
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13
If using charcoal add fresh coals once every hour.
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14
ESPRESSO RUB:
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15
In a bowl mix together.
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16
2 Tablespoon of each: finely ground dark roast coffee or espresso powder, smoked paprika or regular, dark brown sugar, coarse salt, ground black pepper.
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17
1 Tablespoon of each: ground ancho chili, finely grated lemon zest.
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18
Can be stored in a tightly closed container for up to 1 week.
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19
ESPRESSO GRILLING SAUCE.
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20
1 cup brewed strong dark roast coffee.
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21
1 cup ketchup.
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22
1/4 cup dark brown mustard.
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23
1/3 cup honey.
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24
2 tablespoons citrus juice, lemon, lime, orange.
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25
2 tablespoons of each: hot pepper sauce, ground black pepper, teaspoons coarse salt.
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26
Combine all ingredients in a sauce pan and heat to a boil.
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27
Lower the heat; simmer until slightly thickened, about 5 minutes.
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28
Best if made ahead and refrigerated overnight.
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29
Store in an airtight container for up to 30 days.
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30
Yields: 2 1/2 cups.
