Salted Coffee Brisket with Barbecue Onions

  • Prep Time

    10 Minutes
  • Marinate Time

    N/A
  • Cook Time

    6-7 Hours
  • Serves

    5-6 People
  • Pellets

    Pecan/Oak
  • Measurement
  • Ingredient
  • Note

Ingredients

  • 4 Lb.
  • Brisket, flat
  • 1/4" to 1/8" flat cap
  • 1 Tablespoon
  • Olive Oil
  • 2 Tablespoon
  • Salted Butter, melted
  • 6-8 Ounce
  • Barbecue Onions
  • 1/2 Cup
  • Blue Cheese, crumbled

Procedure

  1. Rub the entire brisket flat with olive oil. Then season the entire brisket with Dickey’s Salted Coffee Rub salted coffee spice.
  2. Heat smoker to 275-300°F using pecan and oak. Place a water pan in the smoker.
  3. Place the brisket fat side up into the smoker and begin to smoke brisket. Once the brisket reaches 165°-170°F remove the brisket from the smoker and place on butcher paper or foil. Brush the entire brisket with melted butter.
  4. Fold the paper or foil over the brisket and replace back into the smoker. Reduce smoker heat to 225°-250°F and finish cooking the brisket until it reached 195°F. Remove from the smoker and allow to rest in a insulated cooler for 1 hour.
  5. Heat onions prior to slicing brisket.
  6. Slice brisket and top with barbecued onions and crumbled blue cheese.
  7. Serve with salted coffee roasted sweet potato fries or your favorite side!

Recipe Categories: Beef, Cooking Method, Dinner, Meal Type, Meat/Protein, Roast, Smoke