Coffee-Rubbed Brisket

By Shaylie

Yield: 10 to 12 Servings • Zest Factor: Medium
We love that this recipe has a built-in beverage to sip while you cook, since it calls for 1 1/2 bottles of beer the rest is for the chef. Waste not, want not!

Ingredients

• For the coffee rub:
• 2 cups light brown sugar
• 1 cup chile powder
• 1/4 cup paprika
• 1 1/4 cup kosher salt
• 1/2 cup medium ground black pepper
• 1/3 cup finely ground dark roast coffee
• For the brisket:
• 1 (4 to 6 pound) beef brisket
• 2 yellow onions, roughly chopped
• 3 large carrots, peeled and roughly chopped
• 1 1h bottles (18 ounces) dark beer

Preparation

Step 1

Make the rub: In a medium bowl, combine brown 'sugar, chile powder, paprika, salt, and pepper and coffee. Stir to combine well.

Preheat oven to 275°. Rub the brisket all over with coffee rub, and set aside for 30 minutes. Store any leftover coffee rub in an airtight container at room temperature. Arrange carrots and onions in the bottom of a roasting pan. Set brisket on top of vegetables. Pour the beer over brisket, and roast, 3 to 5 hours, until brisket is tender and falling apart. Allow about 45 minutes per pound of brisket. When the brisket is done, you should be able to separate
the meat into shreds easily with a fork. Remove meat from roasting pan and let rest 10 to 15 minutes.

Pour the pan juices and vegetables into a saucepan. Skim the fat off the top of the juices, and discard. Slice
meat across the grain and arrange on a platter. Serve juices and vegetables with meat.