Blazing Brisket

Directions

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.