Can't you just picture it: a cup of dark, rich coffee and a plate of fork tender Brisket on a slice of homemade bread? Here's a little help- You can't see the coffee? It's on the brisket, and it's one reason it taste so cowboy-good. Now, just add that coffee rub to a few more tasty seasonings and you'll have a smokey glaze that will cover your brisket and stick to your ribs.
The coffee grounds create a campfire, barbecue-style crust on the meat that works in the oven or on a grill. Don't trim your brisket until after you've cooked it, because the fat keeps it moist and adds a ton of flavor. This is one of those meals that taste even better the next day, chilled or warmed on a sandwich. Cut the meat on the diagonal for easy slicing and don't be stingy, just pile it on. Life can be a tough ride some days, but your brisket doesn't have to be, right? Cover it with a spicy coffee rub, cook it long and low, and maybe you'll feel like singing under the stars, too. Yippee-Ki-YAy
Recipe: Coffee Rubbed Brisket
1/4 cup Smoked Paprika
1/2 cup Brown Sugar
1 Tbls. Ground Coffee
1 tsp. Salt
1/4 tsp. pepper
1) Mix all ingredients together well.
2) Rub all over a 3lb. Brisket and place it into a foil lined baking pan.
3) Cover the Brisket loosely with foil to enclose.
4) Bake in preheated 350F oven for 1 hour, then reduce heat to 300F and cook for about 2 more hours.
5) Remove the Brisket (it should be fork tender) to a plate and keep warm.
6) Pour the pan drippings into a sauce pot and add:For the Glaze~
2 Tbls. Honey
1 Tbls. Worcestershire sauce
1 Tbls. Soy Sauce
1/2 tsp. cumin
1/2 tsp. chili powder
salt and pepper to taste.
7) Stir to combine all ingredients well and heat on Med/High for about 10 minutes. It's ready when the sauce has thickened and glossy. Taste for seasoning.
8) Serve over /or with sliced Brisket.