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
Instructions
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.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/buzzy-brisket/