Salted Coffee Brisket With Barbecue Onions
Combining several diverse flavors can often have amazing results. Case in point: a brisket flat, seasoned with Dickey’s Salted Coffee Rub, then smoked using Dickey’s Pecan or Oak Pellets. Add barbecue onions and blue cheese and get ready to savor a multitude of flavors.
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4 Lb Brisket Flat
4 Tbsp Dickey's Salted Coffee Rub
1 Tbsp Olive Oil
2 Tbsp Melted Salted Butter
6-8 oz Barbecue Onions
1/2 Cup Crumbled Bleu Cheese
Rub the entire brisket flat with olive oil, then season the entire brisket with Dickey’s Salted Coffee Rub Seasoning.
Heat smoker to 275-300°F using pecan and oak. Place a water pan in the smoker.
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.
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.
Heat onions prior to slicing brisket.
Slice brisket and top with barbecued onions and crumbled blue cheese.
Serve with salted coffee roasted sweet potato fries or your favorite side!