Cajun Brisket

• 2 tablespoons kosher salt
• 1 tablespoon seasoned salt
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon paprika
• 1 tablespoon ground black pepper
• 2 teaspoons cayenne pepper
• 2 teaspoons lemon pepper
• 1 teaspoon ground thyme
• 1 teaspoon ground oregano
• 2 tablespoons dark brown sugar
• One 6- to 8-pound beef brisket
• 4 stalks celery, chopped
• 4 cloves garlic, chopped
• 2 onions, sliced
• 2 green bell peppers, sliced
• One 28-ounce can diced tomatoes with their liquid
• One 6-ounce can tomato paste
• 2 cups brewed coffee with chicory, cooled
• Chopped fresh parsley, for serving
• Grits, such as Creamy Cheese Grits, for serving

1. Combine the kosher salt, seasoned salt, onion powder, garlic powder, paprika, black pepper, cayenne, lemon pepper, thyme and oregano in a bowl.
2. Stir in the brown sugar.
3. Rub the brisket with the dry rub, wrap in plastic TIGHTLY and refrigerate overnight.
4. When ready to cook, preheat the oven to 275 degrees F.
5. Put the brisket in a baking pan.
6. Top with the celery, garlic, onions and green peppers.
7. Pour over the tomatoes and tomato paste and stir, then add the coffee.
8. Cover with foil and bake until the meat is very tender and shreds easily, 6 to 8 hours.
9. Remove the meat to a large cutting board and shred.
10. Serve the shredded meat with the vegetables and juices.
11. Garnish with chopped parsley.
12. Serve with grits.

kosher salt, salt, onion powder, garlic, paprika, ground black pepper, cayenne pepper, lemon pepper, ground thyme, ground oregano, brown sugar, brisket, stalks celery, garlic, onions, green bell peppers, tomatoes, tomato paste, coffee, fresh parsley, grits

Taken from www.foodnetwork.com/recipes/ree-drummond/cajun-brisket.html (may not work)