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Braveheart® Coda Coffee Crusted Brisket

Braveheart® Coda Coffee Crusted Brisket
Directions
- Whisk coffee, rub, and brown sugar. Generously coat the brisket. Wrap the brisket and refrigerate overnight.
- Remove brisket from refrigerator unwrap and let sit for an hour at room temperature.
- Set smoker to 225°. Smoke the brisket for one hour per pound of meat. Once internal temperature reaches 165° degrees after 12-14 hours depending on weight of brisket.
- Remove from smoker and rest for 30 minutes before carving.
Ingredients
- 1 12-14 lb Braveheart® Black Angus Beef Brisket
- 2 cups Coda® ground coffee
- Magellan® beef rub
- 1 cup West Creek® Sugar, Brown
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
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