In central Texas, smoked brisket is king. First seen in 1932 at Black’s Barbeque in Lockhart, Texas, the finest briskets were covered in just salt and pepper and cooked in a smoker low heat for 16 to 18 hours. The result is an incredibly juicy piece of meat with a hard crust on the outside. To a Texas BBQ purist, sauce is considered an insult to the both the pitmaster’s skill and the meat’s perfect flavor. Barbecue sauce is served on the side for those heathens who choose to dip their meat in a delicious dark sauce.

Coffee Barbecue Sauce

If you're willing to accept being completely vilified by a Texan, this sauce is actually great for dipping smoked brisket and beef bones into. The coffee adds a nice counterpoint to the richness of the meat.

4.50 from 2 votes

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Course: BBQ, Condiment, Sauce

Cuisine: American, American Southwest, North American

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings: cups

Author: My Hungry Traveler

Equipment

Medium saucepan
Pint mason jar

Ingredients

1½ cups Ketchup
½ cup White vinegar
½ cup Cider vinegar
¼ cup Dark soy sauce
1 tbsp Garlic powder
1 tbsp Onion powder
¼ cup Brown sugar
½ cup Dark brewed coffee (or 3 tbsp instant espresso granules

US Customary – Metric

Instructions

Whisk everything together in a saucepan and bring to a boil over medium heat. Reduce heat to medium-low and cook for 5 minutes to thicken. Transfer to a screw-top jar, let cool a little, and then either serve right away or keep in the refrigerator for up-to a month.