Texas Brisket W/ Coffee and Beer Mop Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 12hrs 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Make the rub by placing the salt, brown sugar, paprika, chili powder, pepper, onion powder, and oregano in a small bowl and stir to mix.
  • If your brisket has a thick layer of fat, trim it to a thickness of 1/4-inch.
  • Place the brisket in a roasting pan and generously sprinkle both sides with the rub, using about 3 tablespoons per side and patting it into the meat with your fingertips.
  • The leftover rub can be stored for several months in a jar.
  • You can cook the brisket right away, but it will taste better if you let it cure in the refrigerator covered for at least 4 to 24 hours.
  • When ready to cook, place the brisket in the center of the hot grate, fat side up, over the drip pan and away from the heat.
  • Drape the bacon slices over the top of the meat, and then cover the grill.
  • Cook the brisket until very tender, 5 to 6 hours or until the internal temperature reaches about 190 degrees F. Generously mop or baste the meat on both sides with the mop sauce.
  • Wrap the brisket in aluminum foil, and continue cooking until done.
  • Transfer the grilled brisket to a cutting board and let rest for 10 minutes.
  • Thinly slice across the grain, using an electric knife or sharp carving knife.
  • Transfer the sliced meat to a platter.
  • Serve with favorite BBQ sauce.
Advertisement