You don’t need a smoker to get flavorful, juicy brisket; a standard Dutch oven works great for infusing the meat with flavor. Plus, we amped up the roasted flavor with coffee—lots of coffee!
Makes About 8 Servings
- 3 tablespoons Basic Barbecue Dry Rub
- 2 teaspoons finely ground coffee
- 1 (4½-to 5-pound) beef brisket with fat cap, patted dry
- 1 tablespoon olive oil
- 1 cup strong-brewed black coffee
- 1 (12-ounce) bottle stout beer
- 2 tablespoons Worcestershire sauce
- 2 tablespoons honey
- 1 red onion, sliced
- 4 garlic cloves, smashed
- Barbecue sauce, to serve
- In a small bowl, combine Basic Barbecue Dry Rub and ground coffee. Rub brisket with dry rub mixture. Cover and refrigerate overnight.
- Let brisket stand at room temperature, uncovered, for 1 hour before cooking. Preheat oven 325°.
- In a large Dutch oven, heat oil over medium-high heat. Add brisket, and brown on both sides, about 5 minutes per side. Remove brisket and set aside.
- In the same Dutch oven, add brewed coffee, beer, Worcestershire, and honey; bring to a boil. Reduce heat and simmer for 10 minutes. Add onion and garlic. Top with brisket, fat side up. Cover with lid.
- Bake until fork-tender, 2 to 3 hours. Uncover and bake 30 minutes more. Place brisket on a cutting board; cover with foil and let stand for 15 minutes. Cut brisket against the grain before serving. Serve with barbecue sauce.