You might try mixing that espresso vinegar with the de-fatted brisket drippings to create a light finishing sauce. The acidity plus what I assume would be a kind-of robustness from the espresso could make a very good compliment to the fatty beef.
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Traeger lil Tex, 2 Weber 22.5", UDS
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They call me "Dave"
[B]Original Noobian Warlord
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