Blazing Brisket

1. 1

   Wrap the brisket entirely in bacon slices, and place into a large glass baking dish.

2. 2

   Mix together the coffee and salt.

3. 3

   Pour the coffee mixture over the brisket, cover, and marinate in the refrigerator overnight.

4. 4

   In a saucepan over low heat, combine the butter and minced garlic.

5. 5

   Cook stirring occasionally until butter is melted, and has turned golden.

6. 6

   Spread all of the shortening onto the inside of a roasting pan.

7. 7

   Place the brisket in the pan with one cup of the coffee marinade.

8. 8

   Lay slices of the fatback over the roast.

9. 9

   Place sweet potatoes around the perimeter of the roasting pan.

10. 10

    Pour the garlic butter over the roast and potatoes.

11. 11

    Let stand for 1 hour.

12. 12

    Preheat the oven to 325 degrees F (165 degrees C)

13. 13

    Cover the roasting pan with aluminum foil, and bake for 4 hours in the preheated oven.

14. 14

    The internal temperature of the roast should be at least 145 degrees F (62 degrees C) when taken with a meat thermometer.

15. 15

    Let stand for 10 minutes before slicing.

16. 16

    While you wait for the roast, stir together the olive oil and horseradish in a small saucepan.

17. 17

    Cook over low heat for at least half an hour, then pour into a small bowl.

18. 18

    This is the dipping sauce for the brisket.

* Per serving · 4 servings · Values may vary.