Lou Lambert's Coffee-Rubbed Roasted Brisket
- Coffee Rub
- 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
- Brisket
- 1 beef brisket, 4 to 6 pounds
- 3 large carrots, cut into pieces
- 2 yellow onions, cut into wedges
- 1 1/2 (18.0-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.
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- Coffee Rub
- 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
- Brisket
- 1 beef brisket, 4 to 6 pounds
- 3 large carrots, cut into pieces
- 2 yellow onions, cut into wedges
- 1 1/2 (18.0-ounce) bottle dark beer