Recipes
Espresso Rubbed Smoked Brisket
Check out one of the recipes served at Robert Irvine Foundation’s Breaking Bread With Heroes.
Recipe
Serves 20 People
Espresso Dry Rub
Ingredients
Brisket
Steps
Mix all the espresso dry rub ingredients together.
Rub the raw brisket well with the dry rub mix and place it in the fridge for at least 12 hours.
Place the rubbed brisket into a smoker at 225° F degrees and hold at 180 F degrees for 12 to 14 hours, depending on the size of the brisket. The internal temp in the middle of the cooked brisket needs to be between 180° F and 190° F degrees after being done.
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Our Food Programs are personally curated by Robert Irvine based on his career as a veteran, celebrity chef, and long-time supporter of our military and first responder communities.
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