Coffee-Rubbed Brisket with Creamy Chipotle Sauce 

Ingredients:

For the Brisket Rub:

1 (3-4 lb) beef brisket, fat cap trimmed (optional)
1/4 cup ground coffee (finely ground)
2 tablespoons brown sugar
1 tablespoon smoked paprika
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
For the Creamy Chipotle Sauce:

1/2 cup mayonnaise
1/4 cup sour cream or Greek yogurt
2 chipotle peppers in adobo sauce, finely chopped (plus 1 tablespoon adobo sauce)
1 tablespoon lime juice
1 teaspoon honey or agave
1/4 teaspoon smoked paprika
Salt and pepper to taste
Instructions:

Prepare the Brisket Rub:
In a bowl, combine the ground coffee, brown sugar, smoked paprika, chili powder, garlic powder, onion powder, salt, and black pepper. Mix well to create the rub.
Rub the Brisket:
Generously coat the brisket with the coffee rub, ensuring it’s evenly covered. For best results, wrap the brisket in plastic wrap and refrigerate for at least 4 hours, or overnight.
Cook the Brisket:
Preheat your oven to 300°F (150°C).
Place the brisket in a roasting pan or Dutch oven, fat side up. Cover tightly with foil or a lid.
Cook in the preheated oven for about 3-4 hours, or until the brisket is tender and easily pulls apart with a fork. (Cooking time may vary based on the size of the brisket.)
Make the Creamy Chipotle Sauce:
In a bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), chopped chipotle peppers, adobo sauce, lime juice, honey (or agave), smoked paprika, salt, and pepper until smooth. Adjust seasoning to taste.
Serve:
Once the brisket is done, let it rest for about 15-20 minutes before slicing against the grain.
Serve the sliced brisket drizzled with the creamy chipotle sauce.