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Beef Brisket

1 cup double strength coffee brewed
brisket
additional coffeee or beef broth

2 cups ketchup
10 oz cola
1/4 cup Worcestershire
4 Tablespoons brown sugar
2 Tablespoons liquid smoke
2 Tablespoons prepared mustard
Tabasco to taste

Preheat oven to 200 degrees Place brisket, flat or the fatty part
facing up, in a shallow baking pan Pour the coffee over the brisket
and cover with heavy alum. foil Cook for 24 hours at 200 degrees.
Yes this is correct, not a typo. The slow, lower temp cooking
process makes the most tender brisket you can use your fork to
tear it apart! Check the cooking brisket periodically, more liquid
may have to be added during the cooking process. You can use more
coffee or beef broth.

Mix all of the sauce ingredients well. Pour some of the sauce over
the cooked brisket and bake at 200 degrees for one hour. Reserve
the majority of the sauce for dipping. Let brisket rest for thirty
minutes before serving. This is an excellent sauce to use with
pork and chicken also.

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