Yield: serves 8-10
Chef Lou Lambert of Lamberts Downtown Barbecue in Austin, Texas, has adapted the recipe for his famous smoked, coffee-rubbed brisket for the home kitchen by roasting the brisket rather than smoking it. Easy to assemble and cook, this brisket packs amazing flavor and can be served warm or at room temperature. The coffee rub, carrots and onions add sweetness and depth to the slow-cooked meat. The rub is equally good on chicken, pork tenderloin or ribs.
- 2 cups light brown sugar
- 1 cup chili powder
- 1/4 cup paprika
- 1/4 cup kosher salt
- 1/2 cup medium ground black pepper
- 1/4 cup finely ground dark roast coffee
Roasting the brisket:
- 1 beef brisket, 4 to 6 pounds
- 3 large carrots, peeled and cut into pieces
- 2 yellow onions, peeled and cut into wedges
- 1 1/2 bottles (18 ounces) dark beer
- For the rub: combine brown sugar, chili powder, paprika, salt, pepper and coffee in a medium bowl. Stir to combine well.
- Preheat oven to 275°F. Rub the brisket all over with coffee rub and set aside for 30 minutes. Store 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 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.
If using a slow cooker, cook on high, about 45 minutes per pound.
- 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.