Smoked Beef Brisket with Chocolate Ancho Rub
Nutritional Info
- Servings Per Recipe: 25
- Amount Per Serving
- Calories: 282.5
- Total Fat: 13.2 g
- Cholesterol: 84.3 mg
- Sodium: 2,526.8 mg
- Total Carbs: 12.0 g
- Dietary Fiber: 2.1 g
- Protein: 28.3 g
View full nutritional breakdown of Smoked Beef Brisket with Chocolate Ancho Rub calories by ingredient
Introduction
Recipe from Sean Z. Paxton, the home brewed chef. Recipe from Sean Z. Paxton, the home brewed chef.Number of Servings: 25
Ingredients
-
Meat:
5 pounds Beef Brisket
Cedar Plank
Chocolate Ancho Rub:
1 Cup Cocoa Powder, like Valhrona
1/2 Cup Ancho Chili, ground
1/2 Cup Sugar, organic
1/2 Cup Kosher Salt
1/4 Cup Black Pepper, freshly ground
1/4 Cup Cumin, ground
Stout BBQ Sauce:
2 TBSP Olive Oil
1 Each Yellow Onion, peeled and minced
1 TSP Kosher Salt
2 TBSP Chocolate Ancho Rub
1/4 Cup Molasses, Black Strap if available
1 Each Stout Beer, 12 oz. of your choice
1/4 Cup Malt or Apple Cider Vinegar
1 Can Tomato Sauce
1 Shot Espresso
Directions
This recipe requires a lot of prep-time, please read all instructions before beginning. I recommend creating the rub first, then the sauce, then the brisket.
Chocolate Ancho Rub:
In a medium size bowl, add all the ingredients and mix with a whisk, until you have a uniform mixture. Add to a quart size jar and seal, until ready to use.
Stout BBQ Sauce:
In a medium sized pan add olive oil, minced onion and salt. Cook over medium heat, stirring occasionally until the onions are caramelized. Add the Chocolate Ancho Rub and stir for about 30 seconds, to toast the spices. Add the molasses and stir another 15 seconds to combine, deglazing with the stout beer; stir well, helping lift off any of the fond on the bottom of the pan. Add malt or cider vinegar and tomato sauce, keeping the heat to medium, stirring while cooking for about 25 minutes.
The sauce should be thick, dark brow, but not burnt. Add the shot of espresso and transfer the sauce to the pitcher of a blender and puree for about 1 minute or until smooth.
Brisket:
To prep the brisket, first rinse well under cold water to remove any juices and loose fat pieces, dry well. On a sheet tray, sprinkle half of the Chocolate Ancho Rub and place the brisket on top, dusting the remaining rub evenly over the top of the meat. Using your hands, make sure the rub is equally coated on all sides of the brisket. Cover the brisket with plastic wrap and let sit on the counter for 2 hours, to bring the meat to room temperature and infuse the flavors of the rub into the meat.
Using a dome grill, prepare the BBQ by creating two small sets of charcoal piles opposite to each other at the farthest ends. The idea is to have the middle of the grill free of any heat to prevent the cedar plank from burning. After the brisket has sat for 90 minutes, start the two sets of coals.
After two hours, take the cedar plank from the water bath and place over one pile of hot coals. Leave it there for 2 minutes, to dry the outside of the wood, this will add more flavor to the meat. Turn the plank over and set in the middle of the grill, making sure that no coals are under the plank. Place the Chocolate Ancho Rubbed Beef Brisket on the center of the plank. Cover the grill with the lid. Using an electronic thermometer probe, place the probe in the top heat vent on the lid and turn the vent to almost closed. The ideal temperature is 250 - 275° for the fire. Over the next 4 hours, add charcoal to each pile periodically, keeping the fire going and the heat around 250-275°.
The brisket will be dark brown and have a nice crust. Remove from the fire, and let rest for 15 minutes before carving thin against the grain. Serve with the Stout BBQ Sauce. If the plank is not burnt, you can rinse it well and it can be stored for future use.
Serving Size: Makes 25 servings. 3 oz brisket with 2.5 tbsp Sauce.
Number of Servings: 25
Recipe submitted by SparkPeople user VAHOMEBREW81.
Chocolate Ancho Rub:
In a medium size bowl, add all the ingredients and mix with a whisk, until you have a uniform mixture. Add to a quart size jar and seal, until ready to use.
Stout BBQ Sauce:
In a medium sized pan add olive oil, minced onion and salt. Cook over medium heat, stirring occasionally until the onions are caramelized. Add the Chocolate Ancho Rub and stir for about 30 seconds, to toast the spices. Add the molasses and stir another 15 seconds to combine, deglazing with the stout beer; stir well, helping lift off any of the fond on the bottom of the pan. Add malt or cider vinegar and tomato sauce, keeping the heat to medium, stirring while cooking for about 25 minutes.
The sauce should be thick, dark brow, but not burnt. Add the shot of espresso and transfer the sauce to the pitcher of a blender and puree for about 1 minute or until smooth.
Brisket:
To prep the brisket, first rinse well under cold water to remove any juices and loose fat pieces, dry well. On a sheet tray, sprinkle half of the Chocolate Ancho Rub and place the brisket on top, dusting the remaining rub evenly over the top of the meat. Using your hands, make sure the rub is equally coated on all sides of the brisket. Cover the brisket with plastic wrap and let sit on the counter for 2 hours, to bring the meat to room temperature and infuse the flavors of the rub into the meat.
Using a dome grill, prepare the BBQ by creating two small sets of charcoal piles opposite to each other at the farthest ends. The idea is to have the middle of the grill free of any heat to prevent the cedar plank from burning. After the brisket has sat for 90 minutes, start the two sets of coals.
After two hours, take the cedar plank from the water bath and place over one pile of hot coals. Leave it there for 2 minutes, to dry the outside of the wood, this will add more flavor to the meat. Turn the plank over and set in the middle of the grill, making sure that no coals are under the plank. Place the Chocolate Ancho Rubbed Beef Brisket on the center of the plank. Cover the grill with the lid. Using an electronic thermometer probe, place the probe in the top heat vent on the lid and turn the vent to almost closed. The ideal temperature is 250 - 275° for the fire. Over the next 4 hours, add charcoal to each pile periodically, keeping the fire going and the heat around 250-275°.
The brisket will be dark brown and have a nice crust. Remove from the fire, and let rest for 15 minutes before carving thin against the grain. Serve with the Stout BBQ Sauce. If the plank is not burnt, you can rinse it well and it can be stored for future use.
Serving Size: Makes 25 servings. 3 oz brisket with 2.5 tbsp Sauce.
Number of Servings: 25
Recipe submitted by SparkPeople user VAHOMEBREW81.
