Not only is this brisket delicious, but it’s also enough to feed a small crowd.


Ingredients (dry rub overnight):
1 untrimmed brisket (about 10#)
2 tablespoons of salt
2 tablespoons of black pepper
2 teaspoons cayenne
Chili powder
Cinnamon or all-spice
Red pepper flakes


  1. Preheat oven to 275 degrees
  2. Make a raft of: onions, carrots, garlic, celery
  3. Place brisket on top
  4. On top of brisket, put or pour:
  5. 1/4 cup black coffee
    1/4 cup apple cider vinegar
    1/4 cup soy sauce
    1/8 cup Worcestershire sauce (optional)
    1/4 cup liquid smoke (2 caps).
    3 fresh jalapenos, sliced
    4 cloves of garlic, crushed
    1 onion cut into slivers

  6. Seal with film and foil
  7. Slow roast 6 hours
  8. Take the brisket out of the oven, and it should be tender to the touch. Let it sit in pan until cool
  9. Remove and trim some fat top and shred/slice against the grain. Pull meat apart when cool

BBQ sauce:

  1. Sauté:
  2. Garlic

  3. Add:
  4. Can crushed tomatoes
    Brown sugar
    Apple cider vinegar
    Dijon mustard
    Chili powder
    Red pepper flakes

  5. Taste, adjust heat, puree, hold

Susan Delbert joined The Fourth Estate Restaurant at the National Press Club as Executive Chef after working at The Old Ebbitt Grill in Washington, D.C. as Sous Chef for several years. Delbert has worked in several Washington restaurants, including The Oval Room, BeDuCi in Dupont Circle and Gerard’s Place. She started her culinary career as a Front of the House Maitre d’ in Clyde’s of Chevy Chase. She trained at the Culinary Institute of America in Hyde Park, N.Y., where she graduated at the top of her class. She was an invited participant in an Italian regional cooking program sponsored by the Italian Trade Commission.


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