I made a paste with 3 tablespoon instant expresso, 1/2 cup Dijon mustard, 1/2 cup dark brown sugar, 3 cloves garlic, minced, 1 tablespoon coarse kosher salt, 1 tablespoon paprika, 1 tablespoon fresh cracked tri-color black pepper, 1 tablespoon onion powder, 1 tablespoon cumin seed toasted & ground, 1 tablespoon coriander seed toasted & ground, 1 teaspoon cocoa powder, apple juice or cider or as needed. Place the paste on a full brisket and place in fridge overnight or for at least 4 hours. Layer the top of the brisket with bacon and fire up your grill for indirect cooking/smoking.
Try the same paste on pork butts which means you may need to double or triple the paste.
Place the meat in a 250 to 275 degree smoker for 5 hours while it’s smoking baste brisket & pork with this moping sauce which has 1 beer, 12 oz of apple cider, 1 can of beef stock, 1 cup Worcestershire sauce, hot sauce to taste, kosher salt & fresh cracked pepper to taste. If you’re cooking this much meat you might need to double or triple the moping sauce as well.
Once the internal temp gets to 170 degrees place the brisket in a foil pan with some moping sauce and the same goes for the pork butts. Cover the both of them with foil and lower the temp of the smoker to 225 to 250 degrees for 3 to 4 more hours or until the internal temp of the meat gets to 190 degrees.
Now, I know some of you are saying that I’m cheating, cooking them this way but it works great, saves time & fuel and think about it after the first 5 hours how much smoke is really going to penetrate the meat after the burnt ends & bark have been established.
If the meat is getting too dark during the 1st 5 hours cover the top of the meat with a layer foil.
Always let your meat rest in this case for at least 20 minutes before cutting.
Apple & pecan works well as well as hickory & oak.
The bacon may start to over cook after the 1st or 2nd hour feel free to remove it and use it in your sauce or beans.
You won’t be sorry you cooked them this way your guests will love it. Enjoy & keep your grill on!!!