Smoked Beef Brisket w/ espresso rub and Fruitwood Pellets From Macleans Outdoor

🔥 Elevate your BBQ game with a Smoked Beef Brisket that’s anything but ordinary! Using @macleansoutdoor Fruitwood pellets for that sweet, fruity flavor, this brisket is infused with a unique marinade featuring espresso and brown sugar, creating the perfect balance of smoky and rich.

🌿 The magic is in the wood pellets! These fruitwood pellets give it a delightful sweetness that pairs perfectly with the beef’s bold flavors. Trust me, your taste buds will be thanking you!

Choice Beef Brisket
Espresso rub (espresso, brown sugar, paprika, salt, and pepper)
@macleansoutdoor Outdoor Fruitwood pellet.
Smoked Beef Brisket with Espresso Rub

Ingredients:
For the Brisket:
- 1 (5-7 lb.) beef brisket, trimmed
- 2 tablespoons olive oil (for rub application)

For the Espresso Rub:
- 1/4 cup finely ground espresso
- 1/2 cup brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- 1 teaspoon cayenne pepper (optional, for heat)

For Smoking:
- Maclean's Outdoor Fruitwood pellets

Instructions:

1. Prepare the Brisket:
- Start by trimming excess fat from the brisket, leaving about 1/4 inch of fat on the top for flavor and moisture.
- Rinse the brisket under cold water and pat dry with paper towels.

2. Make the Espresso Rub:
- In a bowl, combine the finely ground espresso, brown sugar, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, and cayenne pepper (if using). Mix well until all ingredients are thoroughly combined.

3. Apply the Rub:
- Rub olive oil all over the brisket to help the seasoning stick.
- Generously apply the espresso rub all over the brisket, making sure to cover all sides evenly. Let it sit at room temperature for about 30 minutes or refrigerate it overnight for even better flavor infusion.

4. Prepare the Smoker:
- Preheat your smoker to 225°F (107°C). Use Maclean's Outdoor Fruitwood pellets for a unique, sweet flavor.
- If using a charcoal grill, set it up for indirect heat, placing the coals on one side and using a wood chip box with the pellets for smoke.

5. Smoke the Brisket:
- Place the brisket on the smoker, fat side up, and close the lid.
- Maintain a steady temperature between 225°F and 250°F (107°C to 121°C). Smoke for about 1 to 1.5 hours per pound or until the internal temperature reaches 195°F to 205°F (90°C to 96°C) for tender results.

6. Wrap (Optional):
- When the brisket reaches an internal temperature of around 160°F (71°C), consider wrapping it in butcher paper or aluminum foil to retain moisture and speed up the cooking process.

7. Rest the Brisket:
- Once done, remove the brisket from the smoker and let it rest for at least 1 hour before slicing. This allows the juices to redistribute.

8. Slice and Serve:
- Slice the brisket against the grain into thick slices. Serve with your favorite BBQ sides and enjoy the deep, smoky, and slightly sweet flavor!

Tips:
- Use a meat thermometer to monitor the internal temperature for perfect doneness.
- Pair the brisket with a tangy BBQ sauce or a simple vinegar-based sauce to balance the rich flavors.

Enjoy your BBQ adventure with this delicious smoked brisket recipe! 🍖✨

 And remember, good BBQ isn’t just about the meat; it’s about the flavor you bring to the table.

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