Primal Grill with Steven Raichlen
Season 3 in High Definition
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Primal Grill is filmed at Esplendor Resort in Rio Rico.
Episode: 205 :: ON THE RANGE
Beef Brisket With Coffee Rub And Red-Eye Barbecue Sauce
Source: Adapted from BBQ USA, pg. 180
Method: Smoking/ indirect grilling
Serves: 8 to 10
Advance
Preparation: 
4 to 24 hours for marinating the brisket
Category: Meat
Ingredients:


For the rub and brisket:

3 tablespoons ground coffee
1 tablespoon coarse (kosher) salt
1 tablespoon dark brown sugar
2 teaspoons paprika
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon cocoa powder

1 center-cut beef brisket (5 to 6 pounds), preferably with a layer
of fat about 1/4-inch thick on top

6 to 8 bacon slices (optional)

For the mop sauce:

1 cup beer
1 cup apple cider
1/3 cup cider vinegar
1/3 cup coffee
1/3 cup beef or chicken stock (preferably homemade)
1/4 cup Worcestershire sauce
2 tablespoons Tabasco sauce or another hot sauce
2 teaspoons coarse salt (kosher or sea), or more to taste
1 teaspoon freshly ground black pepper

Place the beer, cider, vinegar, coffee, stock, oil, Worcestershire sauce, Tabasco sauce, salt, and pepper in a nonreactive bowl and whisk to mix. Taste for seasoning, adding more salt as necessary.

Other Items Needed:
Youll also need:

4 to 6 cups wood chips or chunks (preferably hickory or maple), soaked for 1 hour in water to cover, then drained

Directions:
Make the rub. In a small bowl, combine the ingredients for the rub and whisk to mix. (Break up any lumps with the whisk or your fingers.)

Place the brisket in a roasting pan and generously sprinkle on both sides with the rub, using about 3 tablespoons per side and patting it onto the meat with your fingertips. You can cook the brisket right away, but it will be better if you let it cure with the rub in the refrigerator, covered, for 4 hours, or up to a day ahead.

Make the mop sauce. Place the beer, cider, vinegar, coffee, stock, oil, Worcestershire sauce, Tabasco sauce, salt, and pepper in a nonreactive bowl and whisk to mix. Taste for seasoning.

Set up the grill for indirect grilling and preheat to medium-low. If using a gas grill, place all of the wood chips or chunks 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 or chunks 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, if using, over the top of the meat, then cover the grill. Cook the brisket until very tender, 5 to 6 hours (the cooking time will depend on the size of the brisket and the heat of the grill).

Whole size brisket will need 12 to 14 hours smoking.

To test for doneness, use an instant-read meat thermometer: The internal temperature should be about 190 degrees F. Generously mop or baste the meat on both sides with the mop sauce once an hour for the first 5 hours. If the brisket starts to brown too much, generously baste it with mop sauce, wrap it in aluminum foil, and continue cooking until done. If using a charcoal grill, every hour youll need to add 12 fresh coals and 1/2 cup of wood chips or chunks 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.

 
RED-EYE BARBECUE SAUCE
Source: Yield: Makes about 2 cups
Category: Sauces
Ingredients:
1 slice bacon, finely chopped
1/2 medium onion, finely chopped
3/4 cup brewed strong coffee or espresso
3/4 cup ketchup
1/4 cup Worcestershire sauce
1/4 cup heavy cream
3 tablespoons brown sugar
2 tablespoons Dijon mustard
Coarse salt (kosher or sea) and freshly ground pepper to taste

Directions:
con and onion in a heavy saucepan cook over medium heat until lightly browned, 3 minutes, stirring often. Stir in the remaining ingredients and gradually bring to a boil. Reduce the heat slightly and simmer the sauce until thick and richly flavored, 10 minutes, whisking from time to time. Correct the seasoning, adding salt and pepper to taste.
 
QUICK RED SLAW
Serves: Makes about 6 cups
Category: Vegetarian
Ingredients:
2 tablespoons Dijon mustard
2 tablespoons honey
cup distilled white vinegar
cup extra virgin olive oil
Salt and freshly ground black pepper (about 1 teaspoon of the former and to 1 teaspoon of the latter.)

1 medium Savoy cabbage (1-1/2 pounds), cored and cut into 4 chunks (6 cups shredded)
1/2cup dark raisins or currants or dried cherries.

Directions:
Place the mustard in a large attractive bowl and whisk in the honey, vinegar and olive oil. Add salt and pepper to taste the sauce dressing should be highly seasoned.

Thinly slice the cabbage in a food processor fitted with a slicing disk. Stir it into the dressing with the raisins. Add salt and pepper to taste.
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