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1
Wrap the brisket entirely in bacon slices, and place into a large glass baking dish.
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2
Mix together the coffee and salt.
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3
Pour the coffee mixture over the brisket, cover, and marinate in the refrigerator overnight.
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4
In a saucepan over low heat, combine the butter and minced garlic.
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5
Cook stirring occasionally until butter is melted, and has turned golden.
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6
Spread all of the shortening onto the inside of a roasting pan.
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7
Place the brisket in the pan with one cup of the coffee marinade.
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8
Lay slices of the fatback over the roast.
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9
Place sweet potatoes around the perimeter of the roasting pan.
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10
Pour the garlic butter over the roast and potatoes.
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11
Let stand for 1 hour.
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12
Preheat the oven to 325 degrees F (165 degrees C)
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13
Cover the roasting pan with aluminum foil, and bake for 4 hours in the preheated oven.
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14
The internal temperature of the roast should be at least 145 degrees F (62 degrees C) when taken with a meat thermometer.
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15
Let stand for 10 minutes before slicing.
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16
While you wait for the roast, stir together the olive oil and horseradish in a small saucepan.
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17
Cook over low heat for at least half an hour, then pour into a small bowl.
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18
This is the dipping sauce for the brisket.
