Our favorite country radio duo is back in our studio with a great summer recipe. KVOO's Amber and Brooks are making espresso-rubbed slow-cooked brisket.
Trim the fat from your brisket. Combine espresso and Jamaican rubs and coat each side of the brisket. Set aside.
Pour coffee, liquid smoke, and soy sauce into the slow cooker and toss in whole garlic cloves and cinnamon stick. Place brisket on top and cook on lowest heat for 6-8 hours, flipping brisket halfway through. Turn up the heat to medium and cook another 2-3 hours. Remove the meat from liquid and shred. Can either use the remaining liquid (remove the cinnamon stick and whole garlic) to make a sauce reduction (just add red wine!) or serve meat “dry” with your favorite BBQ sauce!