MMMM.. BRISKET..
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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 04-18-2011, 11:16 AM   #1
The Smokin Texan
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Join Date: 04-14-11
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Default Thanks to all for Coffee Brisket suggestions. See the Brisket

Thanks for the recieps. I used the coffee rub and smoked this brisket on the pictured pit for about 7-8 hours. It was delicious and the coffee rub melted into the fat on the bottom side of the brisket and created a perfect outer crust. The only thing I did wrong was I got excited after taking the brisket off of the pit and cut into it imideatly and did not leave time for the meat to cool. About 15 minutes later you could see that some of the juices had steamed out. Overall it was an awsome recipe and made a really good brisket. See photos below.



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Old 04-18-2011, 12:47 PM   #2
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No pic's, just red x
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Old 04-18-2011, 12:50 PM   #3
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I thought it was just me. :)

I've made coffee rubs for everything but chicken and they come out great. I've not ever needed to grind them fine; somehow they grounds just melt in the heat and juices.
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Old 04-18-2011, 12:50 PM   #4
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Still no PIX
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Old 04-18-2011, 01:34 PM   #5
The Smokin Texan
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How do you put the pictures in to the comments. I was justing pasting them into the text box
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Old 04-18-2011, 01:52 PM   #6
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The best way to do it is to post your pix off-site somewhere like Photobucket, then just paste links to them in your post. You can upload pix from your hard drive, too. Hit the "Go Advanced" button, then "Manage Attachments" and go from there.

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Old 04-18-2011, 02:14 PM   #7
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Can't wait to see the pron. I won't even cook a brisket without coffee in the rub anymore, at least not one I paid for. 1 part "mother rub" 1 part coffee and sometimes 1 part extra paprika (no sugar for beef). Unlike Arlin, I do prefer finely ground, or at least finer than I grind for my drip brewer, not espresso fine though.
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Old 04-18-2011, 02:48 PM   #8
The Smokin Texan
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Default Pictures Uploaded

Alright let me know if yall can see the pics now
Attached Images
File Type: bmp Pre cooked Brisket.bmp (445.0 KB, 146 views)
File Type: bmp SS Smoker.bmp (445.0 KB, 144 views)
File Type: bmp Brisket on Smoker.bmp (445.0 KB, 143 views)
File Type: jpg Brisket.jpg (36.1 KB, 135 views)
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Old 04-18-2011, 02:52 PM   #9
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Default Pics

Looks like the pics have to be JPEG files. See the additional three.
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File Type: jpg Pre Cooked Brisket.jpg (76.0 KB, 135 views)
File Type: jpg SS Smoker.jpg (54.6 KB, 133 views)
File Type: jpg Brisket on SMoker.jpg (73.8 KB, 133 views)
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Old 04-18-2011, 02:54 PM   #10
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That looks pretty good to me.
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Old 04-18-2011, 02:54 PM   #11
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Very nice!
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Old 04-18-2011, 03:00 PM   #12
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Default Type of Coffee

I just used the pre grounded Foldgers coffee. Is there any benefit to fresh ground or possibly instant coffee?
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Old 04-18-2011, 03:03 PM   #13
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The instant coffee makes the bark set quicker.
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Old 04-18-2011, 03:45 PM   #14
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Quote:
Originally Posted by The Smokin Texan View Post
I just used the pre grounded Foldgers coffee. Is there any benefit to fresh ground or possibly instant coffee?
Fresh ground has more volatile oils and flavor compounds as they've not oxidized or evaporated. You'll get a bit more "coffee" complexity with fresh ground. Coffee is basically a spice (it's a roasted seed) and should be treated as such. The better the spices in your rub, the better the rub right?
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Old 04-18-2011, 05:09 PM   #15
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Looks like a nice job
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