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Another Outstanding Brisket

mollysharkmollyshark Posts: 1,519
edited 5:29AM in EggHead Forum
I did the brisket with the coffee-crust normally used on Qbabe's pork tenderloin. It was quite good. I was anticipating some problems with burning since it has a high sugar content, but didn't find that at all. The bark was nice, but not quite as chewy as some bark I've had. Might be a function of the brisket itself. But the coffee flavored lended itself quite nicely to the meat and everyone pronounced it yummy. Didn't have the bite of my usual Elder Ward's rub, but it was a nice change. I think next time I'll do a double recipe of the rub though and pile it on a bit thicker.[p]One thing I'm going to do differently next brisket. I always rub the outside of the fat layer and then when I cut that fat off, there goes my nice tasty rub. Next time I'll cut off the fat layer BEFORE I cook it, rub the meat underneath, and then lay the fat on top of it. Is that how most people do it anyway? I never know if it is a startling revelation or a giant duuuh.[p]An aside...the poor Guru was thwarted in its efforts. About 3 a.m., I heard it start to beep and figured the temp was too high/low. Then it stopped. I went back to sleep nicely figuring the temp got itself happy again and didn't think about it for a couple more hours when I got up. Poked at the brisket with my thermapen and it had maybe 10 degrees to go. Then I noticed the Guru...unplugged. What the hell? When AlexShark finally gets up from slumber I asked if he unplugged it. Oh yeah, he says. It was beeping and driving me crazy so I unplugged it. (deep breath here on my part). Fortunately the egg held the temp anyway so it was cool, but we did have a less on the "alarm silence" button.
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