Coffee-Rubbed Texas-Style Brisket

By cacelias

This is a flavorful brisket recipe that you make in the oven and the finish off on the grill to give it that crispy exterior crust! A combination of two recipes, but worked out wonderfully!

Recipe from Cooking Light Magazine, August 2011

Ingredients

• RUB:
• 1 tablespoon ground coffee
• 1 tablespoon kosher salt
• 1 tablespoon dark brown sugar
• 2 teaspoons smoked paprika
• 2 teaspoons ancho chile powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• 1 teaspoon freshly ground black pepper
• 1 (4.5 pound) flat-cut brisket (about 3" thick)
• COOKING LIQUID:
• 3 tablespoons bottled minced garlic
• 1 tablespoon liquid smoke flavoring
• 1 tablespoon Worcestershire sauce
• 1 (12 oz) can beer (Corona)
• 1 onion, cut into rings

Details

Servings 8
Preparation time 30mins
Cooking time 330mins

Preparation

Step 1

Preheat oven to 275 degrees.

Combine the coffee and the next 8 ingredients in a bowl. Pat brisket dry; rub with coffee mixture.

Place the garlic, liquid smoke, and Worcestershire sauce in a 9x13 baking dish. Pour in the beer.

Pleace the brisket into the baking dish, and top with onion rings. Cover the dish tightly with aluminum foil.

Bake in the pre-heated oven until very tender, about 5 hours.

Remove the brisket from the baking dish and place onto hot grill and brown both sides of the brisket to desired doneness.

Slice and serve.