Spicy Brisket

[BrooklynQ]

Spicy brisket?

Hang in there

Getting "stuck" for hours is part of the fun of both butts and brisket

keep spraying ( hopefully sweet to build bark)

Not to hijack a thread, cause that ain't allowed :roll: , so here's a new one.

Anybody out there make a spicy brisket?

Not a spicy sauce poured on a brisket, but a spicy brisket right outta the cooker?

 

[kcquer]

RE: Spicy brisket?

Rob, My Mrs is pretty sensitive to the spicy mod so I've never done a brisket that way. I have cooked chucks destined for the chili pot with a cumin and cayenne heavy, light on the sugar rub. Very tasty.
Phil makes beef specifically for chili, not sure how he preps it though.

 

[jgh1204]

RE: Spicy brisket?

I use Angelo's(Ft Worth) Beef Rub and it is pretty spicey, more towards black peppery.

 

[The_Kapn]

Rob,
Best bet is an injection that is "kicked up".
I have not done a spicey brisket, but have spiced the heck out of some Butts! I added Tobassco and am thinking of some Chilpote Tobassco next time.
The cooking process seems to kill off some of the heat, so maybe try a "normal" spice load first--be ready to add more in later versions if you want it HOT or really FLAVORABLE :wink:

I am sure any of your favorite (disolvable) spice flavors would work fine in an injection!

Fun to experiment :lol:

TIM

 

[Neil]

I always make a spicey brisket. Good dose of cayenne and crushed red pepper flakes in my rub.

 

[Trout_man22]

My brisket is always spicey, OL doesn't know it anyother way so I get away with it.

 

[Jorge]

Try a wet rub incorporating Tobasco and cayenne.

 

[Bill-Chicago]

I define spicey as added flavor from spices.

The rest of my family associates spice with heat, not with flavor.

So if you are talking about flavoring a brisket with rub, then yes I do. If you mean kicking up a heat factor, then no, I don't

 

[nucleargeek]

I'm with willkat here....spicey as in spice flavored yes....heat no... I use cumin and cayenne in my rub, but not so much as to add heat to it.

 

[BrooklynQ]

I go by the traditonal defs.
Spicey = hot
seasoned = spiced

 

[Trout_man22]

BQ I agree, mine does have some fire to it but it is more spicey.

 

[Bill-Chicago]

I go by the traditonal defs.
Spicey = hot
seasoned = spiced

Take my word,

Spiced Rum is not Hot.

 

[Trout_man22]

I go by the traditonal defs.
Spicey = hot
seasoned = spiced

Take my word,

Spiced Rum is not Hot.

I agree but who drinks Spiced Rum in this heat?

 

[Trout_man22]

How about pepper vodka?

 

[Arlin_MacRae]

How about pepper vodka?

Spicy!

 

[Neil]

My meat is well seasoned and spicey. I like it when the heat sneaks up on you after you swallow. Make my sauces the same way then you get a double whammy.

 

[Samichlaus]

I like it when the heat sneaks up on you after you swallow.

I couldn't agree more! I love that effect.

Make my sauces the same way then you get a double whammy.

More like a triple whammy, you forgot shitting lava the next morning, I'll bet.

 

[Trout_man22]

My meat is well seasoned and spicey. I like it when the heat sneaks up on you after you swallow. Make my sauces the same way then you get a double whammy.

Neil,

I use white pepper for the "sneak attack" what do you use?

Trout

 

[JudgeTex]

My brisket rub has white pepper, black pepper, and enough cayenne to make you notice that it's there. It's not an instant hot, but a slow afterburn.