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Coffee rub smoked brisket - 8hrs slow and low
Coffee rub smoked brisket - 8hrs slow and low

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Yogurt is a snack many individuals neglect. Often people choose to eat yogurt over a balanced lunch which is not the greatest idea. Low fat yogurt would make a wonderful snack, nonetheless. It contains a great deal of calcium, proteins, and B vitamins. Yogurt is simple for the body to digest and, dependent on the type of culture utilized to make the yogurt youre eating, can also help regulate your digestive system. Try including some wholesome nuts to unsweetened low fat yogurt for a healthy snack idea. This reduces your sugar consumption without reducing the taste of your snack.

You don’t have to look far to discover a wide variety of healthy snacks that can be easily prepared. Deciding to live a healthy way of life can be as uncomplicated as you want it to be.

We hope you got benefit from reading it, now let’s go back to coffee rub smoked brisket - 8hrs slow and low recipe. To make coffee rub smoked brisket - 8hrs slow and low you need 12 ingredients and 9 steps. Here is how you do that.

The ingredients needed to prepare Coffee rub smoked brisket - 8hrs slow and low:
  1. Use 1 beef brisket
  2. Provide Hickory wood chips
  3. Get Braai (BBQ)
  4. Take 1/2 can cider
  5. You need The rub
  6. Provide 1 tbsp brown sugar
  7. You need 1 tbsp fresh ground coffee
  8. Get 1 tsp jerk seasoning
  9. You need 1 tsp chilli powder
  10. Take 1 tsp smoked paprika
  11. Prepare 1 tsp garlic salt
  12. Get 1 tsp black pepper
Steps to make Coffee rub smoked brisket - 8hrs slow and low:
  1. Light the bbq, with an indirect heat (coals on the side). Lid on and wait for it to reach 120-130c.
  2. Mix the rub ingredients
  3. Unroll the brisket and rub in the rub
  4. Add the wood chips and place the meat in the grill. Close the lid and maintain a 120c heat for 4hrs. Add coal and adjust the vents as needed. Check in every hour
  5. Checkin after 2 hrs to add some fuel
  6. After 4 hrs put the meat into the tray. Poor in 1 CMs of beer or cider and wrap tightly to form a seal. Cook slow and low for another 2 hrs
  7. Let the meat rest for 20mins
  8. Keep the juices to serve the meat
  9. Serve with slaw, pickles and toasted ciabatta

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