Coffee Rubbed Pork Brisket and Brussels Sprouts with Bacon, Bourbon & Mustard

The Coffee Rubbed Brisket is a recipe that I had tried a while back. The recipe originally calls for beef, but I was curious to try it with pork – especially since Tails & Trotters carries pork brisket. I used cipollini onions instead of yellow onions and some rainbow carrots from our garden. I also used a bottle of Double Mountain‘s Bourbon barrel aged Sinister 7 for the beer in the pan.

The Brussels Sprouts with Bacon, Bourbon & Mustard seemed like a good paring. I wanted use Pono Farms jowl bacon, but they were out. So, I used their regular brown sugar cured bacon instead.

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This meal was specifically engineered to enjoy with a bottle of Be Still from The Ale Apothecary.