Smokin-It User Forum!
Recipes => Beef => Topic started by: psoltesz on March 03, 2013, 06:06:18 PM
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Here is my brisket recipe. Enjoy!
Phil's Killer Brisket
One 8-12 lb whole brisket
4 tbsp finely ground coffee
4 tbsp chili powder
5 tsp brown sugar
5 tsp garlic salt
5 tsp onion powder
5 tsp smoked paprika
2 tsp ground cumin
2 tsp McCormick Smokehouse pepper
Combine all dry ingredients in a Tupperware bowl and seal. Shake the bowl to mix the ingredients.
Rub into brisket at least 12 hours before smoking. Wrap tightly in plastic wrap and refrigerate.
When ready to begin smoking, unwrap brisket and place in center rack inside smoker with the fat side UP. Add a small pan of water to the lower rack (for moisture).
Close smoker and set for 220 degrees. Smoke brisket for one hour per pound + two hours . (Example: an 8-lb brisket will smoke for ten hours.)
To help maintain moisture, open the smoker every hour for the first FIVE hours and spray with apple juice. This is a critical step to making sure the meat doesn't get dry.
After 5-6 hours, remove brisket from smoker and wrap tightly in aluminum foil with one half cup of apple juice. Return to the smoker for the remainder of the time, or until the thickest part of the brisket registers 195-198 degrees.
This next step isn't necessary, but I find it really increases the flavor and tenderness of the meat, which is really important for brisket.
Remove brisket from smoker, but do not unwrap. Place wrapped brisket inside a turkey-size oven bag and then place it inside a cooler (the kind you use for sodas, etc). Place several towels on top (enough to basically take up all open space inside the cooler) and shut the cooler. Let the brisket rest inside cooler for 1-2 hours at room temperature. Don't worry, the meat will still be plenty hot.
After 1-2 hours, remove brisket from cooler, unwrap, and slice across the grain for maximum tenderness. Serve with BBQ sauce and enjoy!
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Sounds good. Is there much of a recovery time back to temperature after opening the door?
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It's not too bad if you do it quickly, which is one of the reasons I use the spray bottle instead of a brush or mop. I can open the door, spray, and close it in less than one minute.
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Thanks. I have never spritzed before; may give it a try.
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Never heard of coffee in the rub, but I'm putting it in there this weekend. Doing a brisket for Sunday dinner.
Thanks for the tip.
Bill in NC
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The best advantage to adding coffee is the browning effect. What it really does is help create that nice, dark, crusty bark!
I'm a huge bark shark. ;D
- Phil
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Personally I love coffee/espresso rubs on my steaks never thought about it on a brisket. I'm sure combined with Apple wood you are getting black bark. I'll have to try your spritzing method. I have yet to make a brisket that I loved, mine always end up too dry, I'm thinking I trim it down too much combined with not adding any moisture to the smoker.
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Were having a lot of family to our house over a two week period in late July (16 - 18 people and probably no less than 10 at any given time) I'm putting together a menu of meat to smoke while they're here and this really sounds good!
Grimm5577 mentioned apple wood, is this the recommended wood for brisket?
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You can also mix woods ... apple is a somewhat mild flavor while mesquite would obviously be quite strong ... if you put them together you get a unique flavor profile.
I'm partial to 2 oz. of pecan and 2 oz. of cherry for brisket in the #3 (with a cherry reload as the temp gets near 140) ... but hickory or apple would also stand up quite well.
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You can also mix woods ... apple is a somewhat mild flavor while mesquite would obviously be quite strong ... if you put them together you get a unique flavor profile.
I'm partial to 2 oz. of pecan and 2 oz. of cherry for brisket in the #3 (with a cherry reload as the temp gets near 140) ... but hickory or apple would also stand up quite well.
I mentioned apple wood because it creates a really dark bark on the meat. It can make a chicken skin black. Personally for brisket I like Mesquite and Cherry or Hickory. Apple is a bit mild to really penetrate and add a good wood flavor to the meat.
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I'm planning a brisket this weekend, and your rub looks like a winner. I just can't wrap my mind around the ground coffee, though. Is it necessary for flavor, or just making a dark bark? I can't help but think you'll taste it, and maybe even feel the grittiness of it. I'm not fond of a taking a swig of coffee and getting grounds in it! :(
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I'm planning a brisket this weekend, and your rub looks like a winner. I just can't wrap my mind around the ground coffee, though. Is it necessary for flavor, or just making a dark bark? I can't help but think you'll taste it, and maybe even feel the grittiness of it. I'm not fond of a taking a swig of coffee and getting grounds in it! :(
You don't taste the coffee at all...I use it merely for the browning effect. Mixing a little coffee into the rub ensures you will get a nice, dark, crusty bark on the outside of the meat.
That said, the coffee is not absolutely necessary. If you'd prefer not to include it, it won't affect the flavor of the brisket.
Enjoy!
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I'm planning a brisket this weekend, and your rub looks like a winner. I just can't wrap my mind around the ground coffee, though. Is it necessary for flavor, or just making a dark bark? I can't help but think you'll taste it, and maybe even feel the grittiness of it. I'm not fond of a taking a swig of coffee and getting grounds in it! :(
You don't taste the coffee at all...I use it merely for the browning effect. Mixing a little coffee into the rub ensures you will get a nice, dark, crusty bark on the outside of the meat.
That said, the coffee is not absolutely necessary. If you'd prefer not to include it, it won't affect the flavor of the brisket.
Enjoy!
I'm not scared, and actually have a pretty open-mind about new ideas! Thanks for the reassurance that it doesn't make the brisket taste like a brisket-latte! lol.
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I have even added coffee to my pork rub when doing spares...........comes out nice.......
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I have even added coffee to my pork rub when doing spares...........comes out nice.......
Nice! I'm definitely trying it. Any preference on coffee, or will any auto grind work?
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Nice! I'm definitely trying it. Any preference on coffee, or will any auto grind work?
Definitely get a dark roast. I always use espresso, because it's already finely ground.
- Phil
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A super-fine grind on good, fresh coffee beans is best ... no grittiness, just flavor.
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Thanks, gang, for all the good info on the use of coffee! Who knew?? Another great use for one of my favorite things in the world!
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I know I`m late on the comment but if you get pre-ground. get a turkish grind. it`s usually the finest....
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I posted a review of my brisket with Phil's rub under the beef section. I improvised on the coffee by putting my Folger's Gourmet Supreme in the coffee grinder and re-grinding it! It's a dark roast, and I love the taste. Worked great! No grittiness or anything in the finished product! I'm a believer in the coffee rub thing now!
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There's nothing wrong with using instant coffee, but if you're going to go that route I think you'd be pleased with espresso powder. I've ordered this when I don't want to brave a run to Central Market or Whole Foods and it is very high quality: http://www.amazon.com/Instant-Expresso-Coffee-for-Baking/dp/B000MS3YI0/
My better half makes killer brownies using this stuff and I've "borrowed" some on occasion for my own diabolical ends ...
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If it only aids in a dark bark formation, and you don't taste or "feel" it after cooking (as I've found out, and many posters have mentioned), why are we so concerned about the brand or style of coffee? I re-ground an "off the shelf" Folger's coffee, and it worked great. What's the reason I should buy some really over-priced blend to have the same result? Just wondering...
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Espresso powder has a richer, fuller flavor than traditional instant coffee and you don't risk it becoming bitter in greater quantities in baking/smoking/grilling applications ... it's actually designed for this purpose. There's a mocha note that espresso brings to the table that compliments beef very well and stronger smokes like mesquite and hickory seem to really make it pop. But, if you're content with what your using there's no reason to change ...
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Hey Toni if you don`t taste the difference then of course there is no point paying more.
I personally would not let Folgers in my house ;)
Actually I`m a huge coffee nerd. I usually have mine roasted by a specialty roaster on the west coast, have it shipped by UPS for next day noon delivery.
Regarding pre-roasted and pre-ground coffee: the oils in the coffe beans start to go rancid around the 2 week mark thus making the coffee bitter. Most people are used to this bitterness because everywhere you go that`s what you get. But once you tasted fresh roasted fresh ground coffee there is no going back....
My professional grinder sees nothing but espresso blends :D
My whirly blade grinders are for spices only.....
Zed
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Preach on, Zed ... I'm saving my pennies for a Saeco superautomatic some time in the Fall. If you'd told the younger me that my "coffee machine" would cost as much as my first car I'd have called B.S. on myself. But oh, how I do love my morning lattes ...
Zed, have you tried a good burr grinder for home use? I save the "whirly blades" for spice grinding as well but I've had good success with a refurb KitchenAid ProLine Coffee Mill ...
* NOTE: I'll post a review of a spice grinder/coffee grinder just so this counts as a BBQ post!
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Oh no. I`ve done it again.
Hijack a thread that is..... SORRY!!
But I`ll answer since you asked :D
My current espresso setup consists of a Macap 4 Stepless grinder and an Expobar Brewtus espresso machine.
I`m like you i would have never imagined spending this much money on coffee.....but....
I actually saved up for it for a couple of years too. I told everyone if they wanted to help me out , Christmas, Birthday gifts .... cash into the coffee fund. Everyone is happy now `cause they get to taste the best cappuccino in 100`s of miles....
But i digress, I have also used the Kitchenaid you mentioned. It is a great grinder for drip , french press, vacuum, but not perfect for espresso... Not enough adjustability, but will work with most Home espresso machines well. It could not grind fine enough for my needs. I like to have syrup like consistency coming out of my machine. Step up from this grinder would be the Rancilio Rocky or the Baratza Vario, both a little more money. I Am actually lusting after a Mahlkonig K30, but it`s obscenely expensive. (i think 1600.00 or so)
Also if you are thinking of a superauto , you won`t need the grinder much other than for other types of coffee.
I decided against a superauto as again they don`t give me the control i desire. But sometimes I wish i had one just for simplicity`s sake. Now only I am able to make coffee at home. It`s not a press button operation now.
It takes the double boilers about 40 minutes to warm up before i can even think about coffee :'(
Here I attached an espresso porn pic for your pleasure ;D
This is actually what comes out of my machine with a naked portafilter....
My avatar is one of my drinks.....
Sorry again for the hijack, i guess we should have taken it over to the anything goes topic....
Zed
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So Zed, I'm curious...
When you go into 7-11 in the morning, do you just grab a cup of the standard Colombian blend, or splurge on the Brazilian Dark Roast? ;D ;D ;D ;D
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Good lord, Spresso ... your screen name is well chosen based on this. Yeah ... my Starbucks addiction pales in comparison to what you do. Now you've made me think that I need to buy a new grinder when I spring for the Saeco unit. :-\
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Hehe, no 7-11 for me ....
And *$s charges too much....
Also Joe, if you get a superauto, it comes with the grinder built in.... so no need for a new one, you can use your Kitchenaid for other types of coffees, like drip....
And please no more coffee talk, or I`ll have to get into water qualities, alkalinity, total dissolved solids, PPM etc....
And yes I mix and measure all that before I refill the water reservoir ;D ::) ;D
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...... what can I say, WOW! ;)
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I had no idea mentioning the word "Folger's" would spark this!! LoL! More power to y'all! I was actually talking about the taste of it in a rub, not a cup. ;) I have tried plenty of fresh-roasted & ground coffee, and while it's quite good, I like the convenience of the store-bought stuff in my Bunn in the morning. Just don't have the time to indulge in another time-consuming hobby!