Thurs night Brisket pron

durfdaddy · Jan 23, 2009

Here's some pics of my meal last night. I used my rib rub mixed with finely ground espresso, garlic and some other spices. I put a little Canola Oil in it to make a paste and slathered the flat on Wed night. On Thursday, I smoked it to 165, wrapped it and took it up to 200. I made some BBQ sauce but it didn't need any. It was ooohh soo good!

There is one pic that looks like a chunk of meat is holding the brisket so it folds over. It's an illusion...It stayed like that all on it's own.

The ribs....not so good. There wasn't enough meat on them but I couldn't pass them up for $7. The ones where there was enough meat were very good. They were more of an experiment to see if ribs could be done without wrapping OR spritzing. I suggest at least spritzing for the smaller racks of ribs.

Crüe-B-Cüe · Jan 23, 2009

Nice bark. Looks delicious.

Steve_M9 · Jan 23, 2009

That is one fine looking brisket. I do not care for coffee so have been reluctant to try it as part of a rub. What does it do to help? I have seen it mentioned several times and your results make me want to try it.

Crüe-B-Cüe · Jan 23, 2009

Steve_M9 said:
That is one fine looking brisket. I do not care for coffee so have been reluctant to try it as part of a rub. What does it do to help? I have seen it mentioned several times and your results make me want to try it.

I am definately not a coffee drinker, but I do like Dizzy Pig's Redeye Express. Which reminds me, I need to order some more.'

pile-0-bones · Jan 23, 2009

Very nice job on the brisky

Rooster · Jan 23, 2009

Dang that looks good.

durfdaddy · Jan 23, 2009

Steve_M9 said:
That is one fine looking brisket. I do not care for coffee so have been reluctant to try it as part of a rub. What does it do to help? I have seen it mentioned several times and your results make me want to try it.

My wife is not a coffee drinker either but this is her favorite rub. There is more fresh garlic in the rub than you would think. The coffee, garlic and salt really work well together. It is not a coffee taste so to speak but it is sort of a dark bite. Also, if you spritz it when you wrap it you are going to lose a lot of the bite.

I didn't spritz this one because I wanted as much rub as possible but just the juices from the wrap took some of the rub away. I am thinking about letting it rest fat side down next time to keep this from happening. Any thoughts on that?

HeSmellsLikeSmoke · Jan 23, 2009

Fat side down is the way to go with brisket as far as not having a lot of the rub come off.

Take a look at this video about how they do it down in Taylor, Texas at the Taylor Cafe and Louie Muellers.

http://skyfullofbacon.com/blog/?p=67

Your looks dang good just like you did it.

Midnight Smoke · Jan 23, 2009

Nice looking Brisket! Great 1st Smoke!

Steve_M9 · Jan 23, 2009

Sky full of bacon? Quick...do the rain dance!

durfdaddy · Jan 23, 2009

Pork Smoker said:
Nice looking Brisket! Great 1st Smoke!

Not my first smoke.... Many under my belt...you can tell by looking at my belt! =)

JimDandysNYDan · Jan 23, 2009

Damn I have to try a brisket again after seeing those pics.....Brisket is not a strong point with me.....Nice Job.

durfdaddy · Jan 23, 2009

HeSmellsLikeSmoke said:
Fat side down is the way to go with brisket as far as not having a lot of the rub come off.

Take a look at this video about how they do it down in Taylor, Texas at the Taylor Cafe and Louie Muellers.

http://skyfullofbacon.com/blog/?p=67

Your looks dang good just like you did it.

That brisket sandwich makes me look forward to a recipe I found where you put the smoked brisket through your grinder, mix with red onion, egg, bbq sauce and bread crumbs. make patties and grill. I think I'm gonna have to try tonight!

thirdeye · Jan 23, 2009

Brisket is sort of hard to photograph, it always looks drier than it really is. The pictures of yours on the cutting board look perfectly cooked and if they look that moist in the picture, I bet they really were.

Big George's BBQ · Jan 23, 2009

That looked really good. I have never used coffee. My brother use to swear by it for meat seasoning

HeSmellsLikeSmoke · Jan 23, 2009

Here is a great thread from the archives on the fat cap up or down debate:

http://www.bbq-brethren.com/forum/archive/index.php/t-13021.html

Edit: Dang, I don't know how I got on the fat cap up or down subject in this thread. No one said a thing about it. I'll go to my room now.

garyk1398 · Jan 23, 2009

looks mighty fine!

BigAl · Jan 23, 2009

HeSmellsLikeSmoke said:
Fat side down is the way to go with brisket as far as not having a lot of the rub come off.

Take a look at this video about how they do it down in Taylor, Texas at the Taylor Cafe and Louie Muellers.

http://skyfullofbacon.com/blog/?p=67

Your looks dang good just like you did it.

Greaty link and videoS....Now I want to go to Taylor, TX:shock:.

cardiac_cadet002 · Jan 23, 2009

You cant go wrong with a coffee infused rub on beef IMHO. Brisket looks awesome with a nice bark to boot!

bigabyte · Jan 23, 2009

That looks really good. I also use coffe on my brisket rubs. Very good.:wink:

Thurs night Brisket pron

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