An original recipe by Ray Lampe, Dr. BBQ
Set the EGG for indirect cooking at 250°F/121°C with pecan wood for flavor and a drip pan on the convEGGtor™. Trim any loose pieces from the brisket and any excessive fat from the lean side. Do not trim the fat cap. Apply a heavy coating of the rub on all exposed meat surfaces and a light coat on the fat cap. Place the brisket in the EGG fat side down. Cook without peeking for 4 hours.
Flip the brisket and cook another two hours until the brisket is well browned and reaches an internal temp of at least 160°F/71°C.
Lay out a big double thick sheet of heavy duty aluminum foil. Lay the brisket on the foil fat side down. As you begin to fold up the foil around the brisket pour the coffee over the meat. Wrap the foil all around the brisket to form a complete package, being careful not to puncture the foil. Transfer the brisket back to the EGG and cook until it reaches an internal temp of 200°F/93°C, about 2 hours.
Poke the brisket with a fork to make sure it’s tender, and if it’s not tender cook it longer until it is.
Remove the brisket to a platter and let rest in the wrap for at least a half hour. Carefully remove the brisket from the foil to a cutting board. Slice thinly against the grain.
Serve with raw onions, jalapeños and white bread.
Makes about 12 servings