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.
Home » Recipes » Lou Lambert's Coffee-Rubbed Roasted Brisket
2 cups light brown sugar
1 cup chili powder
1/4 cup paprika
1/4 cup coarse sea salt
1/2 cup ground black pepper
1/4 cup finely ground dark roast coffee
1 beef brisket, 4 to 6 pounds
3 large carrots, cut into pieces
2 yellow onions, cut into wedges
1 1/2 (18-ounce) bottle dark beer
For the rub, combine brown sugar, chili powder, paprika, salt, pepper and coffee in a medium bowl. Stir to combine well.
Preheat the oven to 275°F. Rub brisket all over with coffee rub and set aside for 30 minutes. 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 brisket is done, you should be able shred the beef easily with a fork. Remove from the 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.
Per Serving:420 calories (90 from fat), 11g total fat, 4g saturated fat, 100mg cholesterol, 610mg sodium, 16g carbohydrates, (2 g dietary fiber, 10g sugar), 58g protein.
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