How to BBQ a Washington Style Brisket Recipe

Making a Washington Style Brisket

This recipe is inspired by the flavors of Washington state, combining local ingredients and traditions to create a unique brisket. Unlike classic Texas style, which uses mesquite or oak wood and a simple pepper and salt rub, this brisket uses a coffee-based rub, applewood smoke, and a stout beer mop sauce to bring Pacific Northwest flavors to the dish.

The Coffee Rub and Applewood Smoke

Washington is well-known for its coffee culture, so this brisket features a rub made with finely ground espresso beans mixed with pepper, salt, garlic powder, and paprika. This blend adds an earthy, rich flavor that pairs well with smoked beef.

Applewood smoke is chosen because of the region’s abundant apple orchards. Applewood provides a mild, sweet smoke that complements the coffee rub without overpowering the meat.

Preparing the Mop Sauce

A stout beer from the local Seattle brewer, Ellsian, is used to create a mop sauce applied to the brisket throughout the smoking process. This sauce helps keep the meat moist and adds a deep, malty richness that enhances the coffee rub’s boldness.

Cooking Method: Hot and Fast

This Washington-style brisket is cooked hotter and faster than traditional brisket styles, reflecting the local preference for quicker cooking. The brisket cooks at a higher temperature than classic low-and-slow methods, finishing tender in under eight hours.

After reaching an internal temperature of approximately 203°F, the brisket is tightly wrapped in foil and rested on a towel to retain moisture and allow the flavors to settle.

Carving Tips

Brisket consists of two main muscles: the flat and the point. The flat is leaner and can appear drier, while the point contains more fat, which provides juiciness and tenderness.

Slice the meat perpendicular to the grain to ensure tenderness and clean slices that hold together. The point is ideal for thicker slices or burn ends, a popular, flavorful treat.

Use a moist towel under the cutting board to prevent slipping and maintain control when carving.

Finishing Sauce

The mop sauce is reduced and mixed with drippings from the brisket to create a finishing sauce. It contains no sugar, making it a savory complement rather than a sweet barbecue sauce.

Final Thoughts

This Washington-style brisket blends Pacific Northwest ingredients and flavors to create a vibrant, flavorful interpretation of smoked brisket. The coffee rub and applewood smoke add complexity, while the stout beer mop sauce keeps the meat moist and enhances the overall profile. The hot and fast cooking approach delivers tender meat in less time than traditional methods.

Key Takeaways

• Use a coffee-based rub with espresso, salt, pepper, garlic powder, and paprika for bold flavor.

• Smoke using applewood to provide mild and sweet smoke that complements the rub.

• Apply a local stout beer mop sauce during cooking to maintain moisture and add complex taste.

• Cook brisket at higher temperatures for a hot and fast cook, aiming for about 203°F internal temperature.

• Wrap and rest the brisket to keep juices and enhance tenderness.

• Slice against the grain, distinguishing between the lean flat and fattier point for optimal texture.

• Use reduced mop sauce and drippings as a finishing sauce without added sugar.

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