Reply With QuoteIt does look good. Never used instant coffee in a dry rub. I may have to give it a try. Resting meat in a cooler after smoking sure does that increase the juiciness.
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Brisket on the Masterbuilt today
We've been hungry for it, so I got a 6 1/2 pound hunk of brisket yesterday. I mixed up a rub using salt, freshly ground pepper, garlic powder, onion powder and instant coffee granules. Coated it heavy, wrapped it in plastic and put it in the fridge overnight.
I used Jack Daniels whiskey barrel wood chips and smoked it at 225° for 9 hours (wrapped for the last 3 hours). Then it spent one hour resting in a cooler. I gotta say, it tastes great!!
Vonna
Yes, I fish like a girl. If you tried a little harder, you could too!!
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It does look good. Never used instant coffee in a dry rub. I may have to give it a try. Resting meat in a cooler after smoking sure does that increase the juiciness.
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There's no coffee flavor but it really seemed to enhance the beef flavor.Originally Posted by jwoneal
I also used a mop sauce with beer, olive oil, cider vinegar, salt and pepper.
Vonna
Yes, I fish like a girl. If you tried a little harder, you could too!!
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I will have to give it a try. Thanks.
Slabmaster
I love smoked brisket! Now you've got me hungry too...
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That looks extra good Vonna.
Creativity is just intelligence fooling around
