The Smokin Texan
Well-known member
- Joined
- Apr 14, 2011
- Location
- Houston
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.